Effect of Blanching Treatment on the Volatile Components of Lentinus edodes
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Abstract:
The effects of microwave, steam, and boiling-water blanching treatments on the volatile components of Lentinus edodes were compared. Headspace solid-phase microextraction-gas chromatography-mass spectrometry (GC-MS) was employed to qualitatively analyze the volatile components. The external standard method was employed for the quantitative analysis of benzaldehyde and 1-octen-3-ol. Five different types, totaling 25 volatile components, were obtained from Lentinus edodes, including six alcohols, four aldehydes, two ketones, five hydrocarbons, and eight sulfur-containing compounds. The contents of benzaldehyde and 1-octen-3-ol in fresh Lentinus edodes were 0.28 and 308.44 ng/g, respectively. The content of 1-octen-3-ol of Lentinus edodes upon microwave blanching treatment was 515.65 ng/g. The contents of alcohols and sulfur-containing compounds were significantly affected by steam and boiling-water blanching treatments, where steam treatment showed a reduction from 22.49% to 3.93% in the relative content of alcohols, and an increase from 64.57% to 87.64% in the relative amount of sulfur-containing compounds. The contents of benzaldehyde and 1-octen-3-ol after steam treatment were 0.45 and 245.64 ng/g, respectively. Blanching by boiling water resulted in relative content of alcohols at 87.89%. Additionally, the content of sulfur-containing compounds was significantly reduced (2.85%) and the content of 1-octen-3-ol was 1482.46 ng/g. These results suggested that steam and boiling-water blanching processes had a significant impact on volatile components, where contents of alcohols and sulfur compounds were especially significantly different.
