Comparison of different drying processes of Morchella sextelata: Changes in volatile and non-volatile components, color and texture
In this study, the effects of hot-air drying (HAD), hot-air combined microwave vacuum drying (HAD-MVD), vacuum freeze drying (VFD), and natural drying (ND) on the color, textural properties, microstructure, non-volatile substances, and volatile flavor compounds of the Morchella sextelata (M. sextela...
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| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000665 |
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| author | Yaxuan Liao Mengdi Xin Hao Dong Yuxing Liu Lingling Li Xinyong Guo Shaobo Cheng Guogang Chen |
| author_facet | Yaxuan Liao Mengdi Xin Hao Dong Yuxing Liu Lingling Li Xinyong Guo Shaobo Cheng Guogang Chen |
| author_sort | Yaxuan Liao |
| collection | DOAJ |
| description | In this study, the effects of hot-air drying (HAD), hot-air combined microwave vacuum drying (HAD-MVD), vacuum freeze drying (VFD), and natural drying (ND) on the color, textural properties, microstructure, non-volatile substances, and volatile flavor compounds of the Morchella sextelata (M. sextelata) mushroom were investigated. The results showed that VFD best maintains the color, texture, and flavor of M. sextelata, while HAD-MVD yields dehydrated M. sextelata having a color and dense cellular microstructure similar to that achieved with VFD but in less time. In addition, the equivalent umami concentration (1293.20 g MSG/100 g) and total aroma compound content (2,533,403 μg/kg) for HAD-MVD were significantly higher than that for VFD, and the content of non-volatile substances such as soluble sugars, 5′-nucleotides, and total free amino acids were also high. Therefore, HAD-MVD represents an economic and more environmentally benign solution for the commercial processing of M. sextelata. |
| format | Article |
| id | doaj-art-62b270ee6f704d54ba9ab32212752837 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-62b270ee6f704d54ba9ab322127528372025-02-12T05:32:38ZengElsevierFood Chemistry: X2590-15752025-01-0125102220Comparison of different drying processes of Morchella sextelata: Changes in volatile and non-volatile components, color and textureYaxuan Liao0Mengdi Xin1Hao Dong2Yuxing Liu3Lingling Li4Xinyong Guo5Shaobo Cheng6Guogang Chen7College of Food Science and Technology, Shihezi University, Shihezi 832000, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province) Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps，School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, ChinaCollege of Food Science and Technology, Shihezi University, Shihezi 832000, ChinaShihezi Testing Institute of Quality and Metrology, Shihezi 832000, PR ChinaCollege of Food Science and Technology, Shihezi University, Shihezi 832000, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province) Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps，School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, ChinaCollege of Food Science and Technology, Shihezi University, Shihezi 832000, ChinaCollege of Life Science, Shihezi University, Shihezi 832000, ChinaCollege of Food Science and Technology, Shihezi University, Shihezi 832000, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province) Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps，School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Corresponding authors at: College of Food Science and Technology, Shihezi University, Shihezi 832000, China.College of Food Science and Technology, Shihezi University, Shihezi 832000, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province) Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps，School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Corresponding authors at: College of Food Science and Technology, Shihezi University, Shihezi 832000, China.In this study, the effects of hot-air drying (HAD), hot-air combined microwave vacuum drying (HAD-MVD), vacuum freeze drying (VFD), and natural drying (ND) on the color, textural properties, microstructure, non-volatile substances, and volatile flavor compounds of the Morchella sextelata (M. sextelata) mushroom were investigated. The results showed that VFD best maintains the color, texture, and flavor of M. sextelata, while HAD-MVD yields dehydrated M. sextelata having a color and dense cellular microstructure similar to that achieved with VFD but in less time. In addition, the equivalent umami concentration (1293.20 g MSG/100 g) and total aroma compound content (2,533,403 μg/kg) for HAD-MVD were significantly higher than that for VFD, and the content of non-volatile substances such as soluble sugars, 5′-nucleotides, and total free amino acids were also high. Therefore, HAD-MVD represents an economic and more environmentally benign solution for the commercial processing of M. sextelata.http://www.sciencedirect.com/science/article/pii/S2590157525000665Drying techniqueAromaTextureTaste substanceMorchella sextelataDried mushroom |
| spellingShingle | Yaxuan Liao Mengdi Xin Hao Dong Yuxing Liu Lingling Li Xinyong Guo Shaobo Cheng Guogang Chen Comparison of different drying processes of Morchella sextelata: Changes in volatile and non-volatile components, color and texture Food Chemistry: X Drying technique Aroma Texture Taste substance Morchella sextelata Dried mushroom |
| title | Comparison of different drying processes of Morchella sextelata: Changes in volatile and non-volatile components, color and texture |
| title_full | Comparison of different drying processes of Morchella sextelata: Changes in volatile and non-volatile components, color and texture |
| title_fullStr | Comparison of different drying processes of Morchella sextelata: Changes in volatile and non-volatile components, color and texture |
| title_full_unstemmed | Comparison of different drying processes of Morchella sextelata: Changes in volatile and non-volatile components, color and texture |
| title_short | Comparison of different drying processes of Morchella sextelata: Changes in volatile and non-volatile components, color and texture |
| title_sort | comparison of different drying processes of morchella sextelata changes in volatile and non volatile components color and texture |
| topic | Drying technique Aroma Texture Taste substance Morchella sextelata Dried mushroom |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000665 |
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