Comparative analysis of the quality of pan-fried Lentinula edodes with different edible oils: physical, chemical and flavor profiles combined with multivariate statistical analysis.

From the paper

Abstract

The effects of pan-frying with different edible oils on the physical, chemical and flavor profile of Lentinula edodes were systematically evaluated. After pan-frying, hardness, a* and b* values increased, whereas L* decreased. Most free water was converted into immobile water, with the oil-free and camellia-oil samples exhibiting higher contents of immobile water. Pan-frying promoted lipid oxidation, and the oil-pan-fried samples exhibited higher degrees of oxidation than the oil-free sample. Among them, the palm-oil and avocado-oil samples had the lowest peroxide value and thiobarbituric acid reactive substances, respectively. And the avocado-oil sample also showed the lowest 5-hydroxymethylfurfural content (9.30 ± 0.17 μg/g). Taste characteristics varied after pan-frying, with the soy-oil sample exhibiting the highest saltiness, umami, equivalent umami concentration values and umami amino acid content. Specifically, the contents of 5'-adenosine monophosphate and 5'-inosine monophosphate in the soy-oil sample were 127.04 % and 115.29 % higher than those in the control sample, respectively. Volatile characteristics exhibited both common and distinctive features, as analyzed by gas chromatography-ion mobility spectrometry and gas chromatography-mass spectrometry. The control sample was characterized by mushroom-like flavor, while the oil-pan-fried samples featured nutty and chocolate-like notes. Three common aroma compounds including ethyl 2-methylbutanoate, valeraldehyde (D), heptanal (D), were found in the oil-pan-fried samples. Eleven differential aroma compounds were identified through odor activity analysis and chemometric analysis. The soy-oil sample contained the highest number of aroma compounds and exhibited the most favorable sensory performance. This study would establish a theoretical framework for selecting edible oils and optimizing quality of prefabricated mushroom dishes.