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2 Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering

2 2000

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The effect of liophilization on the aroma components in the fruit bodies of edible mushrooms

100%

Kalbarczyk J. , Widenska A.

Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering

2000

tom 03

nr 2

The qualitative and quantitative evaluation of the content of volatile aroma compounds in the fruit bodies of two species of edible mushrooms: oyster (Pleurotus ostreatus) and nameko (Pholiota nameko) was performed by gas chromatography coupled with mass spectrophotometry. Both examined species of fungi differed from each other in the amounts of the main volatile substances. The most important components determining the aroma of these mushrooms were octen-1,3-ol and octanal. It was also shown that the retention of these substances was effected by the method of sample preparation for the analyses and the method of liophilization. The sublimatic drying enabled the retention of 50% of aroma compounds in oyster fruit bodies and 39.2% in nameko fruitbodies. Freezing of fruit bodies after harvesting enabled the retention of 63.5% of aroma compounds in oyster fruit bodies and 75% in nameko fruitbodies.

Rehydration of nameko [Pholiota nameko] and shiitake [Lentinus edodes] fruitbodies dried convectionally and sublimatically

100%

Kalbarczyk J. , Widenska A.

Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering

2000

tom 03

nr 2

The reconstitutional properties of mushroom fruitbodies dried convectionally and sublimatically were analysed. The fruitbodies of nameko (Pholiota nameko) and shiitake (Lentinus edodes) which differ in the structure, chemical composition and growth rate were examined. It was found that the most important influence on the rehydration rapidity (time of rehydration) was exterted by the method of drying. The differences between these two species of mushrooms were also distinctive and dependent on individual features of raw substrate and was closely connected with the examinated mushroom species.