Comparative evaluation of the volatile profiles and taste properties of dried Flammulina velutipes root as affected by drying temperature

Abstract

Abstract: In this study, the volatile profiles and taste properties of Flammulina velutipes root dried at room-temperature, 40 ℃, 50 ℃, and 60 ℃ were analyzed by using electronic nose, electronic tongue, and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results indicated that the drying process markedly affected the contents of free amino acids, soluble protein, crude polysaccharide and 5’-nucleotides, the overall quality of F. velutipes root dried at 50 ℃ was the best. Significant differences existed among all samples based on drying temperature. Principal component analysis (PCA) combined with E-nose and E-tongue radar charts as well as the fingerprint of HS-SPME-GC-MS could clearly discriminate F. velutipes root samples from different drying temperatures, with results obtained from hierarchical cluster analysis (the Euclidean distance is 6.5) being in agreement with those of PCA. These findings may provide a theoretical basis for the dehydration of edible mushrooms and other similar thermo-sensitive agricultural products.

Key words: drying temperature, Flammulina velutipes root, electronic nose, electronic tongue, headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS)

CLC Number:

References

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