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Effects of Drying Methods on Taste Components and Flavor Characterization of Cordyceps militaris

Summary

This research compared four different ways to dry Cordyceps militaris mushrooms to determine which method best preserves their delicious taste and aroma. The study found that microwave combined with hot air drying created the strongest umami or savory taste, while vacuum freeze drying best preserved the mushroom’s natural aroma and flavor compounds. These findings help food manufacturers choose the best drying method to maintain the quality and desirable characteristics of Cordyceps militaris products for consumers.

Background

Cordyceps militaris is a functional fungus widely used as food and medicine in China, containing bioactive compounds with antioxidant, anti-inflammatory, and anti-tumor effects. Fresh Cordyceps militaris has a short shelf life due to high moisture content, making drying an essential preservation method. Different drying techniques can significantly impact flavor quality and bioactive compound retention.

Objective

This study aimed to investigate how four different drying methods (hot air drying, vacuum freeze drying, vacuum drying, and microwave combined with hot air drying) affect the taste profile and flavor characteristics of Cordyceps militaris. The research evaluated both taste components and aroma profiles to determine optimal processing methods.

Results

MW-HAD samples showed the highest umami taste components and equivalent umami concentration (195.43 g MSG/100g). VFD samples retained the most volatile compounds with highest levels of C8 compounds including 1-octen-3-one and 3-octanone. Twenty-one aroma-active components with OAVs ≥1 were identified as main flavor contributors, with mushroom-like odors most pronounced in VFD samples.

Conclusion

MW-HAD was identified as the most effective drying method for promoting umami taste in Cordyceps militaris. VFD superiorly preserved volatile compounds and characteristic aroma components. These findings provide practical guidance for optimal drying method selection to maintain flavor quality in Cordyceps militaris products.
  • Published in:Foods,
  • Study Type:Experimental Study,
  • Source: PMC9735880, PMID: 36496741, DOI: 10.3390/foods11233933
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