Comparison of different drying techniques for shiitake mushroom (Lentinus edodes): Changes in volatile compounds, taste properties, and texture qualities

Abstract

The impact of heat pump dehumidifier drying (HPD) on the sensory qualities of shiitake mushroom was comprehensively evaluated in comparison with hot air drying (HAD) and vacuum freeze drying (VFD). The data showed that HPD substantially improved the characteristic flavors (volatile sulfide levels and equivalent umami concentration) of dried mushrooms by partially inhibiting enzymatic and Maillard reactions. The rehydration, shrinkage, and microstructural characteristics of HPD mushrooms were intermediate between VFD and HAD mushrooms. Results of sensory quality analysis indicated that HPD mushrooms outperformed HAD and VFD mushrooms in terms of overall quality. Additionally, HPD (0.85 kWh kg−1) had significantly (P < 0.05) lower energy consumption than HAD (2.65 kWh kg−1) and VFD (6.67 kWh kg−1). It can be concluded that HPD is a commercially attractive low-energy technique for the production of high sensory caliber dried shiitake mushrooms.