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. 2023 May 22;12(10):2077.
doi: 10.3390/foods12102077.

The Nutrients and Volatile Compounds in Stropharia rugoso-annulata by Three Drying Treatments

Yu Jiang  1 , Qilong Zhao  1 , Haolan Deng  1 , Yongjun Li  2 , Di Gong  1 , Xiaodan Huang  1 , Danfeng Long  1 , Ying Zhang  1
Affiliations

The Nutrients and Volatile Compounds in Stropharia rugoso-annulata by Three Drying Treatments

Yu Jiang et al. Foods. .

Abstract

This study aimed to examine the differences in the nutrients and volatile compounds of Stropharia rugoso-annulata after undergoing three different drying treatments. The fresh mushrooms were dried using hot air drying (HAD), vacuum freeze drying (VFD), and natural air drying (NAD), respectively. After that, the nutrients, volatile components, and sensory evaluation of the treated mushrooms were comparably analyzed. Nutrients analysis included proximate compositions, free amino acids, fatty acids, mineral elements, bioactive compositions, and antioxidant activity. Volatile components were identified by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and analyzed with principal component analysis (PCA). Finally, sensory evaluation was conducted by ten volunteers for five sensory properties. The results showed that the HAD group had the highest vitamin D2 content (4.00 μg/g) and antioxidant activity. Compared with other treatments, the VFD group had higher overall nutrient contents, as well as being more preferred by consumers. Additionally, there were 79 volatile compounds identified by HS-SPME-GC-MS, while the NAD group showed the highest contents of volatile compounds (1931.75 μg/g) and volatile flavor compounds (1307.21 μg/g). PCA analysis suggested the volatile flavor compositions were different among the three groups. In summary, it is recommended that one uses VFD for obtaining higher overall nutritional values, while NAD treatment increased the production of volatile flavor components of the mushroom.

Keywords: Stropharia rugoso-annulata; drying methods; nutrients; sensory evaluation; volatile compounds.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Contents of bioactive compositions and antioxidant activity in different-drying S. rugoso-annulata: (a) polysaccharides, (b) total phenolics, (c) total flavonoids, (d) α-tocopherol, (e) lycopene, (f) β-carotene, (g) ergosterol, (h) vitamin D2, and (i) DPPH scavenging rate. a–c: Different letters represent a significant difference (p < 0.05). ND: not detected. TPC: total phenolics content; TFC: total flavonoids; HAD: hot air drying; VFD: vacuum freeze drying; NAD: natural air drying.
Figure 2
Figure 2
Types of volatile compounds in different-drying S. rugoso-annulata: (a) numbers of different types volatile compounds, (b) relative contents of different types volatile compounds, and (c) contents of different types volatile compounds. HAD: hot air drying; VFD: vacuum freeze drying; NAD: natural air drying.
Figure 3
Figure 3
The differences and similarities of volatile flavor compounds in different-drying S. rugoso-annulata: (a) principal component analysis, (b) Venn diagram, and (c) heatmap. HAD: hot air drying; VFD: vacuum freeze drying; NAD: natural air drying.
Figure 4
Figure 4
Sensory qualities of different-drying S. rugoso-annulata: (a) radar chart of sensory qualities evaluation, and (b–d) photos of HAD, VFD, and NAD S. rugoso-annulata. HAD: hot air drying; VFD: vacuum freeze drying; NAD: natural air drying.
See this image and copyright information in PMC

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