The dynamic changes in product attributes of shiitake mushroom pilei and stipes during dehydration by hot air drying

摘要

The dynamic changes in product attributes of shiitake mushroom pilei and stipes duringdehydration by hot air drying (HAD) were analyzed. During dehydration, discolorationwas greater during the fresh point (FP) to standard point (SP) than that duringSP to the constant weight point (CWP). The hardness declined and then rose graduallyfrom SP to CWP. C8 compounds (including 1-octen-3-ol,3-octanol,2-octen-1-ol,1-octanol,octanal, 2-octenal,and 3-octanone)showed significant decline (p < .05)from FP to SP. However, the sulfur compounds (including the thioether compoundsand cyclic sulfur compounds), 5′-GMP,and 5′-AMPincreased significantly (p < .05)from the SP to CWP. The combined model fitted the quality changes with the highestAdj. R~2. Besides, e-noseand e-tonguecould distinguish samples in different moisturecontent. The study illustrated that SP was an important turning point for changes inshiitake mushroom product attributes during dehydration.