文献类型： 外文期刊
作者： Xiao, Yangbo 1 ; Liu, Shu 1 ; Zeng, Luzhi 1 ; Zhou, Churen 1 ; Peng, Yisi 4 ; Wu, Yu 4 ; Yin, Xia 2 ; Peng, Guoping 1 ;
作者机构： 1.Hunan Agr Univ, Coll Biosci & Biotechnol, Changsha 410128, Peoples R China
2.Hunan Acad Agr Sci, Tea Res Inst, Changsha 410125, Peoples R China
3.Hunan Engn Lab Good Agr Practice & Comprehens Util, Changsha 410128, Peoples R China
4.Hunan Agr Univ, Changsha 410128, Peoples R China
5.Huaihua Engn & Technol Res Ctr Standardized Cultiv, Huaihua 418400, Peoples R China
6.Jingzhou Kangyuan Lingye Technol Co Ltd, Huaihua 418400, Peoples R China
关键词： Poria cocos; Sweating; Steaming; Drying processing; Aroma compounds
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 448 卷
页码：
收录情况： SCI
摘要： Poria cocos is a natural source of fungal food raw materials. Processing method is a key effecting the aroma of Poria cocos . In this study, the aroma compounds of Poria cocos products processed using sweating-lowtemperature drying (SW-LD), sweating-high-temperature drying (SW-HD), steaming-low-temperature drying (ST-LD), and steaming-high-temperature drying (ST-HD) were compared by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography -mass spectrometry (GC -MS), and the changes in aroma compounds of Poria cocos products during processing were analyzed. GC -MS analysis showed SW-HD product had highest content of aroma compounds. Aroma activity value (OAV) analysis indicated that 9 aroma compounds contributed to the overall aroma of Poria cocos . Among 9 compounds of Poria cocos , 1-octen-3ol, hexanal, nonanal, octanal, trans -2-octenal, and heptanal contributed to mushroom, refreshing, sweet and fatty characters. In addition, the aroma compound changes during the processing were analyzed, revealing that steaming and sweating were the key processes affecting the aroma of Poria cocos products. The findings of this study provide valuable theoretical guidance for the development of Poria cocos processing technology.
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