The volatile flavor components of Agaricus blazei Murrill dried by three different drying methods: hot air constant temperature drying, microwave drying equipment and vacuum freeze drying were detected and analyzed. The results showed that 20, 50, 43 and 22 volatile flavor components were detected in fresh Agaricus blazei Murrill, hot air constant temperature drying, microwave drying and vacuum freeze drying, respectively.
Alcohol, aldehyde, ketone, phenol and ether were newly formed by hot air constant temperature drying, which had certain effect on the improvement and flavor enhancement of Agaricus blazei Murrill. More aldehydes were produced by microwave drying, which made the dried Agaricus blazei Murrill have special cinnamon aroma and bitter almond-like aroma. Vacuum freeze-drying treatment of Agaricus blazei Murrill and fresh Agaricus Murrill had close overall flavor components, indicating that vacuum drying could improve the flavor of Agaricus blazei Murrill. Freeze-drying method can keep the original flavor of Agaricus blazei Murrill better.
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