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- W2896711407 abstract "The objective of this study was to evaluate the influence of different drying methods on aroma and sensory profile of Boletus edulis (cepe). The drying methods tested were convective drying (CD), freeze-drying (FD), vacuum microwave drying (VMD), and a combination of convective predrying and vacuum microwave finish-drying (CPD-VMFD). Fresh and dried cepe volatiles, analyzed by SPME and GC-MS, showed the presence of 53 volatile compounds, most of them present in all dried samples but with quantitative variation. The major volatile compounds in fresh and dried cepe were 1-octen-3-ol (3405 µ g 100 g −1 ·db), 3-octanone (429 µ g 100 g −1 ·db), and hexanal (355 µ g 100 g −1 ·db). The results showed that drying of cepe mushrooms caused major losses of aroma compounds; however, the highest content of volatile compounds and the highest intensity of most of the key positive sensory attributes were found in samples after (i) CD at 80°C (3763 µ g 100 g −1 ·db), (ii) CD at 70°C (3478 µ g 100 g −1 ·db), and (iii) CPD at 60°C and VMFD at 480/240 W (2897 µ g 100 g −1 ·db)." @default.
- W2896711407 created "2018-10-26" @default.
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- W2896711407 date "2018-10-16" @default.
- W2896711407 modified "2023-10-11" @default.
- W2896711407 title "The Influence of Drying Method on Volatile Composition and Sensory Profile of <i>Boletus edulis</i>" @default.
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- W2896711407 doi "https://doi.org/10.1155/2018/2158482" @default.
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