scholarly journals The Aroma Fingerprints and Discrimination Analysis of Shiitake Mushrooms from Three Different Drying Conditions by GC-IMS, GC-MS and DSA

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2991
Author(s):  
Dong Chen ◽  
Lei Qin ◽  
Yue Geng ◽  
Qinglong Kong ◽  
Silu Wang ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Three Dimensional ◽  
Drying Rate ◽  
Topographic Map ◽  
Discrimination Analysis ◽  
Flavor Analysis ◽  
Volatile Flavor ◽  
Three Samples ◽  
Shiitake Mushrooms ◽  
Drying Conditions

The aroma fingerprints and discrimination analysis of shiitake mushrooms under different drying conditions were performed by GC-IMS, GC-MS, and descriptive sensory analysis (DSA) with advanced chemometric methods. Three samples (A, B, and C) were treated with varied drying degree and rate. The sample A and C were at the same drying degree and the sample B and C were at the same drying rate. The GC-IMS volatile fingerprints, including the three-dimensional topographic map, topographic map, and gallery plot, showed that 29 compounds showed higher signal intensities in sample B. Moreover, 28 volatile compounds were identified by HS-SPME-GC-MS and only 8 compounds were ever detected by GC-IMS. The sample B not only had more varieties of volatile compounds, but also showed significant higher contents than sample A and C, especially C8 compounds (p < 0.05). Additionally, sample B showed the highest intensity in mushroom-like, chocolate-like, caramel, sweat, seasoning-like, and cooked potato-like odors by DSA. PCA, fingerprint similarity analysis (FSA) and PLSR further demonstrated that the sample B was different from sample A and C. These results revealed that samples with different drying degree were different and drying degree exerted more influence on the volatile flavor quality than the drying rate. This study will provide a foundation and establish a set of comprehensive and objective methods for further flavor analysis.

scholarly journals Influence of Roasting Temperatures on the Antioxidant Properties, β-Glucan Content, and Volatile Flavor Profiles of Shiitake Mushroom

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 54
Author(s):  
In-Seo Hwang ◽  
Seo-Yeong Chon ◽  
Woo-Suk Bang ◽  
Mina K. Kim
Keyword(s):  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Shiitake Mushroom ◽  
Flavor Compound ◽  
Volatile Flavor Compounds ◽  
Flavor Analysis ◽  
Volatile Flavor Compound ◽  
Volatile Flavor ◽  
Shiitake Mushrooms

The objective of this study was to determine the influence of roasting conditions on the volatile flavor profiles and functional properties of shiitake mushrooms. Six different roasting temperatures between 80 °C and 180 °C with 20 °C increments were selected, and mushrooms were roasted for 60 min in a conventional oven. Roasting shiitake mushroom at 140 °C showed the highest levels of antioxidant activities including 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhidrazyl (DPPH) radical scavenging activities, total phenols and polyphenol contents. The β-glucan ranged from 34.85% to 41.49%, and it was highest when the mushrooms were roasted at 120 °C, followed by 140 °C. Instrumental flavor analysis was conducted by Gas Chromatography using Purge and Trap, and identification of compounds were produced by NIST library. Twenty-six volatile flavor compounds were identified. The concentrations of pyrazines and furans increased with increased roasting temperatures. Shiitake mushrooms roasted at 160 °C for 60 min had the most diverse volatile flavor compound profiles. This study revealed how roasting temperatures can modulate antioxidant, functional (β-glucan) and flavor benefits.

An Experimental Study of Heat and Mass Transfer During Drying of Packed Beds

1992 ◽  
Vol 114 (3) ◽  
pp. 727-734 ◽  
Author(s):  
W. C. Lee ◽  
O. A. Plumb ◽  
L. Gong
Keyword(s):  
Mass Transfer ◽  
Experimental Study ◽  
Glass Beads ◽  
Drying Rate ◽  
Packed Beds ◽  
Transfer Coefficients ◽  
Model Predictions ◽  
Drying Models ◽  
Surface Saturation ◽  
Drying Conditions

An experimental study has been conducted to provide a data base for drying packed beds of granular, nonhygroscopic materials. Experimental results for drying rate, saturation distribution, temperature distribution, and surface saturation are reported for drying glass beads under carefully documented drying conditions. Capillary pressure for both imbibition and drainage was measured for the glass beads, whose size ranged from 65 μm to 450 μm. The drying results demonstrate that, contrary to available model predictions, porous materials do not necessarily exhibit saturation gradients that always increase with distance from the drying surface. Under certain conditions the capillary potential is sufficient to create an internal drying front. The measurements of surface saturation are the first to be reported. They are utilized to speculate on the reasons for the failure of drying models to compare well with experiment without adjusting the convective heat or mass transfer coefficients.

scholarly journals Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Saad Ibrahim Yousif ◽  
Mustafa Bayram ◽  
Songul Kesen
Keyword(s):  
Durum Wheat ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Raw Materials ◽  
Production Method ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Production Techniques ◽  
Gas Chromatography Mass Spectroscopy

Bulgur is enjoyed and rediscovered by many people as a stable food because of its color, flavor, aroma, texture, and nutritional and economical values. There is more than one type of bulgur overall the world according to production techniques and raw materials. The volatile compounds of bulgur have not been explored yet. In this study, Headspace Solid Phase Microextraction (HS-SPME) and Gas Chromatography–Mass Spectroscopy (GS-MS) methods were used to determine the volatile flavor compounds of bulgur (Antep type, produced from Durum wheat). Approaching studies were used and the results were optimized to determine the ideal conditions for the extraction and distinguish the compounds responsible for the flavor of bulgur. Approximately, 47 and 37 important volatile compounds were determined for Durum wheat and bulgur, respectively. The study showed that there was a great diversity of volatiles in bulgur produced using Durum wheat and Antep type production method. These can lead to a better understanding of the combination of compounds that give a unique flavor with more researches.

Influence of Drying Conditions on Volatile Compounds of Pasta

2013 ◽  
Vol 7 (3) ◽  
pp. 719-731 ◽  
Author(s):  
Antonella Pasqualone ◽  
Vito Michele Paradiso ◽  
Carmine Summo ◽  
Francesco Caponio ◽  
Tommaso Gomes
Keyword(s):  
Volatile Compounds ◽  
Drying Conditions

Conversion of Alkoxide Solutions to Oxides: Evaporation of Products

1989 ◽  
Vol 155 ◽  
Author(s):  
R. A. Lipeles ◽  
D. J. Coleman
Keyword(s):  
High Flow ◽  
Drying Rate ◽  
Flow Rates ◽  
Long Time ◽  
Drying Rates ◽  
Drying Conditions ◽  
Kinetics Of ◽  
By Products ◽  
Evaporation Kinetics ◽  
Kinetics Monitoring

ABSTRACTThe evaporation of organic by-products released during drying of 1-mm thick silicon tetramethoxide gels was analyzed using gas chromatography. The evaporation kinetics of methanol depended on the drying rate achieved by flowing dry air over the gel. For drying at flow rates less than 50 cm 3/min, exponential kinetics were observed initially with a long time constant (about 100- to 400-min). For drying rates greater than 70 cm3/min, diffusional (t−1/2) kinetics were observed initially. Cracking of the gel during drying was used to indicate the degree of stress. At low drying rates, minor cracking was observed near the edges of the gel. At high flow rates, extensive cracking was observed in samples that exhibited early t−1/2 kinetics. Monitoring the kinetics of drying is essential to optimizing the drying conditions to minimize stress and cracking in gels.

Drying of Rough Rice in Oven: An Experimental Study

2015 ◽  
Vol 365 ◽  
pp. 77-81 ◽  
Author(s):  
J.V. Silva ◽  
E.M.A. Pereira ◽  
T.H.F. Andrade ◽  
Antônio Gilson Barbosa de Lima
Keyword(s):  
Experimental Study ◽  
Relative Humidity ◽  
Moisture Content ◽  
Product Quality ◽  
Air Temperature ◽  
Drying Rate ◽  
Rough Rice ◽  
Drying Conditions ◽  
Kinetics Of ◽  
Mechanical Movement

This paper aims to present an experimental study of rough rice (BRSMG CONAI cultivar) drying by using a stationary method. The grain was dried in an oven with air mechanical movement under controlled conditions of velocity, temperature and relative humidity. In order to obtain balanced moisture content, the samples studied were kept at 40 and 70°C. Results of the drying and heating kinetics of the grain during the process are shown and analyzed. It was found that higher drying rate and lower time for drying as higher air temperature (70°C) is used. It can be concluded that the reduction of the moisture content of the grain, is considered very complex and, depending on the method and drying conditions, can substantially provokes breaking and cracks, which reduces final product quality.

Effect of drying conditions on the structure of three-dimensional N-doped graphene and its electrochemical performance

RSC Advances ◽  
2015 ◽  
Vol 5 (26) ◽  
pp. 19838-19843 ◽  
Author(s):  
Zhao Wang ◽  
Zhihong Tang ◽  
Zhuo Han ◽  
Shuling Shen ◽  
Bin Zhao ◽  
...  
Keyword(s):  
Electrochemical Performance ◽  
Three Dimensional ◽  
Doped Graphene ◽  
Drying Conditions

The effect of drying conditions on the structure of graphene based 3D materials is discussed in the manuscript.

scholarly journals Volatile Compounds Originating from Mixed Microbial Cultures on Building Materials under Various Humidity Conditions

1998 ◽  
Vol 64 (8) ◽  
pp. 2914-2919 ◽  
Author(s):  
Anne Korpi ◽  
Anna-Liisa Pasanen ◽  
Pertti Pasanen
Keyword(s):  
Volatile Compounds ◽  
Microbial Activity ◽  
High Performance ◽  
Building Materials ◽  
Fungal Growth ◽  
Fungal Species ◽  
Microbial Cultures ◽  
Mixed Microbial Cultures ◽  
Drying Conditions ◽  
Dilution Plate Method

ABSTRACT We examined growth of mixed microbial cultures (13 fungal species and one actinomycete species) and production of volatile compounds (VOCs) in typical building materials in outside walls, separating walls, and bathroom floors at various relative humidities (RHs) of air. Air samples from incubation chambers were adsorbed on Tenax TA and dinitrophenylhydrazine cartridges and were analyzed by thermal desorption-gas chromatography and high-performance liquid chromatography, respectively. Metabolic activity was measured by determining CO2 production, and microbial concentrations were determined by a dilution plate method. At 80 to 82% RH, CO2 production did not indicate that microbial activity occurred, and only 10% of the spores germinated, while slight increases in the concentrations of some VOCs were detected. All of the parameters showed that microbial activity occurred at 90 to 99% RH. The microbiological analyses revealed weak microbial growth even under drying conditions (32 to 33% RH). The main VOCs produced on the building materials studied were 3-methyl-1-butanol, 1-pentanol, 1-hexanol, and 1-octen-3-ol. In some cases fungal growth decreased aldehyde emissions. We found that various VOCs accompany microbial activity but that no single VOC is a reliable indicator of biocontamination in building materials.

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