Changes in Texture and Flavor of Dehydrated Shiitake Mushroom during Rehydration
This study was conducted in order to explore the changes in the texture and flavor of dried shiitake mushroom during rehydration. Dried shiitake mushroom was rehydrated at different constant temperatures (40 and 100 ℃) for up to 180 min. An electronic tongue, headspace solid phase microextraction co...
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China Food Publishing Company
2025-02-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-006.pdf |
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| author | LI Qianyu, CAO Xuehui, ZHUO Qiuchen, YOU Kaiyan, LIANG Zhitang, ZHU Danshi |
| author_facet | LI Qianyu, CAO Xuehui, ZHUO Qiuchen, YOU Kaiyan, LIANG Zhitang, ZHU Danshi |
| author_sort | LI Qianyu, CAO Xuehui, ZHUO Qiuchen, YOU Kaiyan, LIANG Zhitang, ZHU Danshi |
| collection | DOAJ |
| description | This study was conducted in order to explore the changes in the texture and flavor of dried shiitake mushroom during rehydration. Dried shiitake mushroom was rehydrated at different constant temperatures (40 and 100 ℃) for up to 180 min. An electronic tongue, headspace solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and laser scanning confocal microscopy (LSCM) were used to analyze the texture and flavor characteristics of shiitake mushroom during the rehydration process. The results showed that both rehydration temperature and time had significant effects on the texture, volatile flavor and taste of rehydrated mushroom. At 40 ℃, the rehydration ratio almost reached equilibrium after 30 min, and the umami intensity was the second highest, but the water retention capacity decreased compared with all other groups. The hardness and chewiness of the 40 ℃/30 min group were moderate, whereas the elasticity was the highest. The browning index of cap was the second highest, while the browning index of gills was not significantly different from that of any other group. Microscopic observation showed that the mycelium was unfolded and the shear force was moderate. In addition, the antioxidant activity of mushroom rehydrated at 40 ℃ was higher than that of mushroom rehydrated at 100 ℃, the loss of soluble protein was less, and the content of free amino acids was higher and reached its maximum after 30 min. Furthermore, the characteristic flavor substances, mainly sulfur compounds and ketones, were well retained after rehydration at 40 ℃, but decreased seriously at 100 ℃. In conclusion, the texture and flavor of shiitake mushroom changed significantly during the rehydration process, and rehydration at 40 ℃ for 30 min resulted in better quality of shiitake mushroom. |
| format | Article |
| id | doaj-art-591c56179c57490b81570216c6335dcb |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-591c56179c57490b81570216c6335dcb2025-02-05T09:08:33ZengChina Food Publishing CompanyShipin Kexue1002-66302025-02-01463465510.7506/spkx1002-6630-20240627-190Changes in Texture and Flavor of Dehydrated Shiitake Mushroom during RehydrationLI Qianyu, CAO Xuehui, ZHUO Qiuchen, YOU Kaiyan, LIANG Zhitang, ZHU Danshi0(1. College of Food Science and Engineering, Bohai University, Jinzhou 121013, China;2. Foshan Shunde Junling Kitchenware Co. Ltd., Foshan 528000, China)This study was conducted in order to explore the changes in the texture and flavor of dried shiitake mushroom during rehydration. Dried shiitake mushroom was rehydrated at different constant temperatures (40 and 100 ℃) for up to 180 min. An electronic tongue, headspace solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and laser scanning confocal microscopy (LSCM) were used to analyze the texture and flavor characteristics of shiitake mushroom during the rehydration process. The results showed that both rehydration temperature and time had significant effects on the texture, volatile flavor and taste of rehydrated mushroom. At 40 ℃, the rehydration ratio almost reached equilibrium after 30 min, and the umami intensity was the second highest, but the water retention capacity decreased compared with all other groups. The hardness and chewiness of the 40 ℃/30 min group were moderate, whereas the elasticity was the highest. The browning index of cap was the second highest, while the browning index of gills was not significantly different from that of any other group. Microscopic observation showed that the mycelium was unfolded and the shear force was moderate. In addition, the antioxidant activity of mushroom rehydrated at 40 ℃ was higher than that of mushroom rehydrated at 100 ℃, the loss of soluble protein was less, and the content of free amino acids was higher and reached its maximum after 30 min. Furthermore, the characteristic flavor substances, mainly sulfur compounds and ketones, were well retained after rehydration at 40 ℃, but decreased seriously at 100 ℃. In conclusion, the texture and flavor of shiitake mushroom changed significantly during the rehydration process, and rehydration at 40 ℃ for 30 min resulted in better quality of shiitake mushroom.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-006.pdfshiitake mushroom; rehydration properties; microstructure; texture; umami substances |
| spellingShingle | LI Qianyu, CAO Xuehui, ZHUO Qiuchen, YOU Kaiyan, LIANG Zhitang, ZHU Danshi Changes in Texture and Flavor of Dehydrated Shiitake Mushroom during Rehydration Shipin Kexue shiitake mushroom; rehydration properties; microstructure; texture; umami substances |
| title | Changes in Texture and Flavor of Dehydrated Shiitake Mushroom during Rehydration |
| title_full | Changes in Texture and Flavor of Dehydrated Shiitake Mushroom during Rehydration |
| title_fullStr | Changes in Texture and Flavor of Dehydrated Shiitake Mushroom during Rehydration |
| title_full_unstemmed | Changes in Texture and Flavor of Dehydrated Shiitake Mushroom during Rehydration |
| title_short | Changes in Texture and Flavor of Dehydrated Shiitake Mushroom during Rehydration |
| title_sort | changes in texture and flavor of dehydrated shiitake mushroom during rehydration |
| topic | shiitake mushroom; rehydration properties; microstructure; texture; umami substances |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-006.pdf |
| work_keys_str_mv | AT liqianyucaoxuehuizhuoqiuchenyoukaiyanliangzhitangzhudanshi changesintextureandflavorofdehydratedshiitakemushroomduringrehydration |