Liu, Qin published the artcileComparison of different drying techniques for shiitake mushroom (Lentinus edodes): Changes in volatile compounds, taste properties, and texture qualities, Related Products of pyrazines, the main research area is Lentinus taste texture energy consumption tartaric acid leucine.
The impact of heat pump dehumidifier drying (HPD) on the sensory qualities of shiitake mushroom was comprehensively evaluated in comparison with hot air drying (HAD) and vacuum freeze drying (VFD). The data showed that HPD substantially improved the characteristic flavors (volatile sulfide levels and equivalent umami concentration) of dried mushrooms by partially inhibiting enzymic and Maillard reactions. The rehydration, shrinkage, and microstructural characteristics of HPD mushrooms were intermediate between VFD and HAD mushrooms. Results of sensory quality anal. indicated that HPD mushrooms outperformed HAD and VFD mushrooms in terms of overall quality. Addnl., HPD (0.85 kWh kg-1) had significantly (P < 0.05) lower energy consumption than HAD (2.65 kWh kg-1) and VFD (6.67 kWh kg-1). It can be concluded that HPD is a com. attractive low-energy technique for the production of high sensory caliber dried shiitake mushrooms. LWT--Food Science and Technology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Related Products of pyrazines.