研究目的
Investigating the effect of different boiling times on the changes of flavor substances in Lentinus edodes to provide theoretical guidance for the production of mushroom flavor products.
研究成果
The study found that nonvolatile flavor components in L. edodes gradually transferred into the soup during boiling, with significant changes observed in the first 30 minutes. The results provide a theoretical basis for understanding the changes of flavor compounds in L. edodes during boiling and could guide the production of mushroom flavor products.
研究不足
The study focused on the changes of flavor components during boiling but did not explore the sensory evaluation of the mushroom soup or the impact of other cooking methods on flavor components.
1：Experimental Design and Method Selection:
The study used high-performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS) to analyze the changes of flavor components in Lentinus edodes during boiling.
2：Sample Selection and Data Sources:
Raw Lentinus edodes were purchased from a local market, cleaned, and cut into small pieces.
3：List of Experimental Equipment and Materials:
Microwave for blanching, digester for boiling, HPLC (Agilent 1200), GC-MS (Agilent 7890A/5975C), and various chemicals for analysis.
4：Experimental Procedures and Operational Workflow:
The mushrooms were blanched, boiled for different times (15, 30, 45, and 60 minutes), and then analyzed for flavor components.
5：Data Analysis Methods:
Statistical analysis was performed using ANOVA by statistical analysis software (IMP SPSS statistics 20).
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