Zhang Yanrong, Lu Chengwei, Liu Tong, Yan Jiamei College of Food Science and Engineering, Jilin Agricultural University Summary: The effects of different drying methods on the volatile flavor components of Agaricus blazei Murrill were studied. The headspace solid phase microextraction combined with gas chromatography-mass spectrometry was used to detect and analyze the volatile flavor components of Agaricus blazei Murrill in three different drying methods: fresh Agaricus blazei Murill, hot air constant temperature drying, microwave drying and vacuum freeze drying. The results showed that 20 kinds, 50 kinds, 43 kinds and 22 kinds of volatile flavor components were detected by fresh Agaricus blazei Murrill, hot air constant temperature drying, microwave drying and vacuum freeze drying. The hot air is dried at a constant temperature to produce alcohol, aldehyde, ketone, phenol and ether. It has a certain effect on the improvement of the flavor and aroma of Agaricus blazei Murill. The microwave drying produces more aldehydes, so that the dried Agaricus blazei has special cinnamon. The aroma and the aroma of bitter almonds; the vacuum freeze-dried Agaricus blazei Murill and the fresh Agaricus blazei Murill are similar in overall flavor composition, indicating that the vacuum freeze-drying method can better maintain the original flavor of Agaricus blazei. Key words: Agaricus blazei, drying method, flavor component, gas chromatography-mass spectrometry The effect of different drying methods on the volatile flavor components of Agaricus blazei was studied. The volatile flavor components of fresh Agaricus blazei and the ones dried by three drying methods, which were hot air drying, microwave drying and vacuum freeze drying, were The results showed that 20, 50, 43 and 22 kinds of volatile flavor components were detected or fresh, hot air drying, microwave drying Alcohol, aldehyde, ketone, phenol, ether were generated for hot air drying, which contributed to the improvement of flavor fragrance of Agaricus blazei ; Microwave drying produced more aldehyde, which made the dried Agaricus blazeihad special cinnamon aroma similar To the scent of bitter apricot kernels; The volatile flavor components of Agaricus blazei by vacuum freeze drying was close to the fresh on the whole, suggesting tha t vacuum freeze drying method can better protect the volatile flavor components of Agaricus blazei. Key words: Agaricus blazei drying methods flavor components GC-MS For details, please see the attachment >>>
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