Effect of different hot air drying process on flavor compounds and Maillard reaction products of Boletus edulis by HS-SPME/GC-MS coupled with multivariate analysis

• DOI: 10.1016/j.lwt.2024.116055
• Publication Date: 2024-04-09T06:32:20Z
• Authors: Hao Yang; Weilan Li; Bin Lu; Luxi Zi; Ningmeng Xu; Lei Guo
• Keywords: Boletus; Monosaccharide; Browning

The heat treatment has significant effect on the sensory and flavor quality of Boletus edulis product. We evaluated properties volatile compounds (VFCs) six dried products subjected to different temperatures, as well correlation VFCs with Maillard reaction products. color samples turned brown drying temperature increased, content seventeen free amino acids (FAAs) five monosaccharides decreased simultaneously. When compared vacuum methods, Arg Glu reduced significantly, reaching its lowest point at 100°C. Sixty were identified by HS-SPME/GC-MS, contents aldehydes, ketones, sulfur-containing compounds, nitrogen-containing increased treatments. Furthermore, changes 17 FAAs, 5 related further analyzed, which allowed us speculate formation mechanism through high temperatures. These findings not only provide valuable insights into understanding characteristics products, but also offer theoretical support for dehydration other similar sensitive edible mushroom