Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of <i>Lentinula edodes</i>

Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of <i>Lentinula edodes</i>

In this study, fresh <i>Lentinula edodes</i> was dehydrated using freeze-drying (FD), hot-air drying (HAD), and natural drying (ND), and the volatile and non-volatile flavor compounds were analyzed. The drying process changed the contents of eight-carbon compounds and resulted in a weake...

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Bibliographic Details
Main Authors: Lijia Zhang, Xiaobo Dong, Xi Feng, Salam A. Ibrahim, Wen Huang, Ying Liu
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Foods
Subjects:
<i>Lentinula edodes</i>
drying methods
volatile compounds
non-volatile compounds
sulfur compounds
free amino acids
Online Access:https://www.mdpi.com/2304-8158/10/11/2836

Internet

https://www.mdpi.com/2304-8158/10/11/2836

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