Abstract
In this study, a method to produce a fine volatile powder extracted from shiitake mushrooms using spray freeze-drying (SFD) was investigated. The analysis of the water-soluble aromatic compounds was carried out by headspace solid-phase micro-extraction coupled with gas chromatography-mass spectrometry. Scanning electron microscopy and laser particle size analysis were applied to characterise the physical structure and size distribution of the SFD-derived particles. Eleven key volatile compounds were identified in the extracts of shiitake mushrooms pre- and post-SFD. Recoveries of aromatic volatiles ranging from 30.9% to 82.9% were observed in the overall flavour profile results from the powder obtained with SFD. Scanning electron microscopy analysis demonstrated that the particles of the aromatic powder were spherical in nature, having highly porous surfaces and mean diameters of 19.3 μm. The objective of this study was to develop a new process for producing aromatic powder extracted from shiitake mushrooms (Lentinus edodes) using a spray freeze-drying method. Recoveries of aromatic volatiles ranging from 30.9% to 82.9% were observed in the overall flavour profile results from the powder obtained with spray freeze-drying. Scanning electron microscopy analysis demonstrated that the particles of the aromatic powder were spherical in nature, having highly porous surfaces and mean diameters of 19.3 μm.
Original language | English |
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Pages (from-to) | 2222-2228 |
Number of pages | 7 |
Journal | International Journal of Food Science and Technology |
Volume | 50 |
Issue number | 10 |
DOIs | |
State | Published - 1 Oct 2015 |
Keywords
- Powder process
- Shiitake mushroom
- Spray freeze-drying
- Volatile compounds