Ultrasound-assisted microwave vacuum drying enhances flavor release during stewing of dried shiitake mushrooms

• Published in: Food chemistry 2025-02, Vol.465 (Pt 2), p.142014, Article 142014
• Main Authors: Tu, Dongkun, Xu, Ye, Cheng, Yuxin, Huang, Yuhua, Zhao, Yingting, Tian, Yuting
• Format: Article
• Language: English
• Subjects: Cooking - methods; Cooking - standards; Flavor release; Food Handling - methods; Food Handling - standards; Food, Preserved - standards; Microscopy, Electron, Scanning; Microwaves; Pore distribution; Rehydration properties; Shiitake mushroom; Shiitake Mushrooms - chemistry; Shiitake Mushrooms - ultrastructure; Stewing; Taste; Ultrasonic Waves; Ultrasonic-coupled microwave vacuum drying; Vacuum; Volatile Organic Compounds - analysis
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.142014

The introduction of ultrasonic energy into microwave vacuum drying (MVD) enhances drying efficiency and product quality. To investigate the effect of ultrasonically coupled microwave vacuum (USMVD) drying on the flavor release of shiitake mushrooms, differences in the pore structure of dried mushrooms were analyzed in relation to the flavor of mushroom soup. The results showed that ultrasound mainly changed the pore structure of shiitake mushrooms in the range of 5000–50,000 nm, and the total pore volume of shiitake mushrooms was the largest when the ultrasound amplitude was 70 %. In flavor analysis, 9 volatiles and 7 non-volatiles significantly contributed to flavor differences in shiitake mushroom soup, characterized by increased aroma, umami, and saltiness, along with decreased sourness and astringency. This study offers valuable insights for future research on high-quality drying and processing of edible mushrooms. •USMVD enhances the flavor release of dried shiitake mushrooms.•Ultrasound during drying affected the pore structure of dried shiitake mushrooms.•1,2,4-Trithiolane was the most critical differential flavor in shiitake soup.•The γ-glutamyl peptide increased the saltiness and umami of the soup.•There was a correlation between pore structure and flavor release.