The anabolism of sulphur aroma volatiles responds to enzymatic and non-enzymatic reactions during the drying process of shiitake mushrooms. (1st March 2022)

• Record Type: Journal Article
• Authors: Li, Wen; Li, Run; Chen, Wanchao; Feng, Jie; Wu, Di; Zhang, Zhong; Zhang, Jingsong; Yang, Yan
• Is Part Of: Food chemistry. Volume 371(2022)
• Publication Date: 2022-03-01
• Subjects: Shiitake mushroom -- Aroma synthesis -- Non-biological regulation -- Enzymatic reaction -- Non-enzymatic reaction -- Drying process; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131123
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Reactions involved in the synthesis of volatiles during drying process were predicted. Aroma synthesis of enzymatic reaction during the drying process was analyzed. Conversions between precursors and volatiles in the drying process were revealed. The aroma synthesis response to non-biological factors was demonstrated. MR and temperature have the greatest impact on aroma, synthetases, and precursors. Abstract: The anabolism of aroma volatiles in response to non-biological factors during the drying process of shiitake mushrooms was analyzed. Temperatures (40 °C, 50 °C, and 60 °C) had secondary activation effects on the synthetase activity. The enzymatic reaction time could last 4–5 h under medium-temperature drying process (40 °C and 50 °C), and 1.5–2 h under a high-temperature drying process (60 °C and 70 °C). The aroma synthesis dominated by non-enzymatic reactions were chemical reactions between amino acids and reducing sugars. The hot-air drying process of shiitake mushroom was consistent with the cubic model and the key control points influencing the enzymatic reaction parameters were in the order of moisture rate > temperature > drying time > drying rate. The non-enzymatic reaction parameters were in the order of temperature > drying time > drying rate > moisture rate. The total sulfur volatiles produced in the optimized process were significantly higher, and the drying time of the process could be completed within 6 h.