Abstract
The objective of this study was to evaluate the influence of different drying methods on aroma and sensory profile of Boletus edulis (cepe). The drying methods tested were convective drying (CD), freeze-drying (FD), vacuum microwave drying (VMD), and a combination of convective predrying and vacuum microwave finish-drying (CPD-VMFD). Fresh and dried cepe volatiles, analyzed by SPME and GC-MS, showed the presence of 53 volatile compounds, most of them present in all dried samples but with quantitative variation. The major volatile compounds in fresh and dried cepe were 1-octen-3-ol (3405 µg 100 g−1·db), 3-octanone (429 µg 100 g−1·db), and hexanal (355 µg 100 g−1·db). The results showed that drying of cepe mushrooms caused major losses of aroma compounds; however, the highest content of volatile compounds and the highest intensity of most of the key positive sensory attributes were found in samples after (i) CD at 80°C (3763 µg 100 g−1·db), (ii) CD at 70°C (3478 µg 100 g−1·db), and (iii) CPD at 60°C and VMFD at 480/240 W (2897 µg 100 g−1·db).
Highlights
Over the last decades, the consumption of edible wild-grown mushrooms has signi cantly increased because they are traditionally recognized as valuable sources of nutrients [1]
Whole mushrooms of similar size were selected and cut into cubes of 1 cm of side and dehydrated using 4 different methods: (i) freeze-drying (FD), (ii) convective drying (CD), (iii) vacuum microwave drying (VMD), and (iv) combined drying consisting of convective predrying followed by vacuum microwave finish-drying (CPD-VMFD)
Because of the high values of the coefficient of determination (R2>0.99) and low values of RMSE (
Summary
The consumption of edible wild-grown mushrooms has signi cantly increased because they are traditionally recognized as valuable sources of nutrients [1]. Mushrooms are rich in digestible proteins, carbohydrates, dietary bre, certain vitamins, and minerals but low in calories and fat [2]. Mushrooms contain a huge variety of bioactive compounds and proved to be e ective as antioxidants, anticancer, and antimicrobial agents [3]. Phenolic compounds and tocopherols are the most responsible for their antioxidant activity. Apart from medicinal and nutritional properties, mushrooms are strongly appreciated for subtle avor, aroma, texture, and unique taste [4]. Fruiting bodies are consumed as food and food- avoring material in almost every national cuisine of many countries all over the world
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