The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulis
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...
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/2158482 |
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| author | Joanna Nöfer Krzysztof Lech Adam Figiel Antoni Szumny Ángel A. Carbonell-Barrachina |
| author_facet | Joanna Nöfer Krzysztof Lech Adam Figiel Antoni Szumny Ángel A. Carbonell-Barrachina |
| author_sort | Joanna Nöfer |
| collection | DOAJ |
| description | 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). |
| format | Article |
| id | doaj-art-dbcbc91dc6f248d6b73bf7882344ffa3 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-dbcbc91dc6f248d6b73bf7882344ffa32025-02-03T01:12:57ZengWileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/21584822158482The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulisJoanna Nöfer0Krzysztof Lech1Adam Figiel2Antoni Szumny3Ángel A. Carbonell-Barrachina4The Faculty of Food Science, Department of Chemistry, Wrocław University of Environmental and Life Sciences, Norwida 25, 53-375 Wrocław, PolandInstitute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37/41, 51-630 Wrocław, PolandInstitute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37/41, 51-630 Wrocław, PolandThe Faculty of Food Science, Department of Chemistry, Wrocław University of Environmental and Life Sciences, Norwida 25, 53-375 Wrocław, PolandResearch Group “Food Quality and Safety”, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Ctra. Beniel, km 3.2, 03312-Orihuela, Alicante, SpainThe 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).http://dx.doi.org/10.1155/2018/2158482 |
| spellingShingle | Joanna Nöfer Krzysztof Lech Adam Figiel Antoni Szumny Ángel A. Carbonell-Barrachina The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulis Journal of Food Quality |
| title | The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulis |
| title_full | The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulis |
| title_fullStr | The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulis |
| title_full_unstemmed | The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulis |
| title_short | The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulis |
| title_sort | influence of drying method on volatile composition and sensory profile of boletus edulis |
| url | http://dx.doi.org/10.1155/2018/2158482 |
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