Effects of Vacuum Frying versus Freeze Drying on Quality and Volatile Components of Shiitake (Lentinula edodes) Chips

doi:10.7506/spkx1002-6630-201517017

Abstract

Abstract:

Vacuum frying and freeze drying were comparatively used to produce shiitake (Lentinula edodes) chips. A
comprehensive analysis of the dried chips was performed on their sensory quality, nutritional composition and volatile
components by gas chromatography-mass spectrometry (GC-MS). The results showed that freeze drying was better
for shiitake chips than vacuum frying in terms of texture, color and nutritional components. There were considerable
differences in volatile components between the two shiitake chips mainly with respect to eight-carbon components and
esters. A total of 45 volatile components were identified in freeze dried chips and 31 in vacuum fried chips. 1-Octen-3-ol
and 1,2,3,5,6-pentathiepane were identified in freezing dried chips but neither of them were detected in vacuum fried chips.
Moreover, much higher amounts of nonyl aldehyde and esters were identified in vacuum fried chips. In addition, alkanes
were also formed in considerable quantities in the two shiitake chips.

Key words: Lentinula edodes chips, vacuum frying, freeze drying, nutritional components, volatile components, gas chromatography-mass spectrometry

CLC Number:

TS255.1

GAO Xingyang, AN Xinxin, ZHAO Liyan, YANG Fangmei, PEI Fei, YANG Wenjian, REN Pengfei, LIU Tongjun, HU Qiuhui. Effects of Vacuum Frying versus Freeze Drying on Quality and Volatile Components of Shiitake (Lentinula edodes) Chips[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201517017.

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Effects of Vacuum Frying versus Freeze Drying on Quality and Volatile Components of Shiitake (Lentinula edodes) Chips

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