FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (8): 58-63.doi: 10.7506/spkx1002-6630-201308012

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Production of Lentinus edodes Biscuits and Analysis of Characteristic Aroma Components

GAO Yong-xin,HU Qiu-hui,YANG Wen-jian,FANG Yong,MA Ning,ZHAO Li-yan   

  1. 1. College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210003, China;2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
  • Received:2013-03-16 Revised:2013-03-25 Online:2013-04-25 Published:2013-05-07

Abstract: Processing technology of Lentinus edodes biscuits was optimized by orthogonal tests. Aroma compositions of Lentinus edodes biscuits and common biscuits were analyzed to explore characteristic aroma compositions in Lentinus edodes biscuits. The results showed that the suitable baking temperature and baking time of Lentinus edodes biscuits were 205 ℃ and 10 min. The formula of Lentinus edodes biscuits was composed of 69.3 g flour, 7.7 g Lentinus edodes powder, 1.0 g salt, 20 g palm oil, 1.5 g baking powder, and 0.5 g HPMC. Totally 27 aroma components in common biscuits and 36 aroma components in Lentinus edodes biscuits were identified by SPME-GC/MS, respectively. Compared with common biscuits, the characteristic aroma components of Lentinus edodes biscuits were sulfur compounds, which included 1.46% dimethyl disulfide, 1.52% dimethyl trisulfide, 0.63% 1,2,4,5-tetrathiane and 1.74% 1,2,4-trithiolane.

Key words: Lentinus edodes biscuits, processing technology, solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS), aroma compositions