Effect of Different Drying Method on Volatile Flavor Compounds of Lactarius deliciosusQun Huang, Lei Chen, Hong-bo Song*, Feng-ping An, Hui Teng and Mei-yu Xu
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
- *Corresponding Author:
- Hong-bo Song
College of Food Science
Fujian Agriculture and Forestry University
Fuzhou 350002, China
E-mail: [email protected]
Received date: July 27, 2016; Accepted date: August 16, 2016; Published date: August 22, 2016
Citation: Huang Q, Chen L, Song H, An F, Teng H, et al. (2016) Effect of Different Drying Method on Volatile Flavor Compounds of Lactarius deliciosus. J Food Process Technol 7: 615. doi:10.4172/2157-7110.1000615
Copyright: © 2016 Huang Q, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The effect of different drying methods on volatile flavor compounds of Lactarius deliciosus was investigated, such as hotair drying, vacuum freeze drying and sunshine drying. By adopting the solid-phase micro-extraction method, volatile flavor compounds were extracted from Lactarius deliciosus, then analyzed and identified through the application of gas chromatography-mass spectrometer (GC-MS). Results indicated that different drying methods could lead to large differences in volatile flavor compounds. Main volatile flavor compounds of fresh Lactarius deliciosus involved acids and aldehydes, which accounted for 86.31%; Hot-air dried Lactarius deliciosus mainly included acids and alkene, which accounted for 87.16%; Lactarius deliciosus dried with vacuum freezed Lactarius deliciosus was mostly composed of acids, esters and aromatic substance, which accounted for 94.74%; Lactarius deliciosus dried with sunshine was constituted by acid and aldehydes, which was as high as 90.67%.