Full
Outline
To investigate the effects of different cooking methods on the volatile flavor of rushan.
Raw rushan was processed by 3 kinds of cooking methods, including microwave irradiation, deep-frying, and pan-roasting, and analyzed by gas chromatography-mass spectrometry/olfactometry (GC-MS/O) combined with sensory evaluation.
The content of acids and esters in rushan treated with microwave irradiation increased significantly increased. Compounds including butyric acid, hexanoic acid and ethyl hexanoate exhibited high odor activity values (OAV) and flavor dilution factors (FD), which were identified as the odor-active compounds in microwaved rushan, contributing to enhanced sour and fruity notes. In deep-fried rushan, compounds such as cis-2, 4-decadienal were generated via processes like the Maillard reaction, with high OAV and FD factors; sensory evaluation indicated prominent oily and roasted notes. For pan-roasted rushan, compounds including trans-2-dodecenal and 2-heptanol showed high OAV and FD factors, imparting increased oily and wine-like aromas to the product.
Sensory attributes and volatile flavors of rushan were altered by different cooking methods. The findings provide a reference for consumers to select preferred cooking methods, and also lay a theoretical foundation for the further processing of rushan and the development of ready-to-eat rushan products.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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