Journal of Food Quality / 2018 / Article / Tab 3

Research Article

The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulis

Table 3

Content of volatile compounds (µg 100 g−1 db, dry basis) in fresh, freeze-, convective-, vacuum microwave-, and CPD-VMFD-dried cepe mushrooms.

CompoundANOVAFreshFDCD (°C)VMD (W)CPD (°C)-VMFD (W)
5060708050/7050/80240480480/24060/480/24070/480/240

Concentration (µg·100 g−1·db)
V1∗∗12.2 a1.63d5.10c12.1a12.3a11.1a6.35c5.51c10.5ab8.69b7.55b8.76b7.06c
V2∗∗∗355a75.0b51.9c67.2b73.3b76.4b20.7e20.5e33.8d33.3d22.7e39.8d39.6d
V3NS0.120.101.561.081.611.290.120.120.160.140.521.021.07
V4NS0.150.101.671.271.501.631.021.050.720.330.100.150.10
V54.31a4.61a4.50a3.31b3.72a3.01b3.07b3.90a3.00b2.80b2.08c2.76b2.06c
V6NS2.030.492.062.363.073.682.242.043.603.052.6911.99.98
V7NS2.451.532.022.072.432.682.652.002.362.942.562.621.92
V8NS0.400.440.981.011.011.210.100.110.960.650.100.150.12
V9NS0.003.259.575.554.463.180.150.150.600.220.212.500.80
V10NS2.031.302.453.453.463.802.001.542.452.431.212.522.12
V11∗∗∗0.00e7.32b8.70a8.18a8.56a8.90a6.68b6.12c6.11c6.01c6.01c2.51d1.81d
V12∗∗∗0.00f8.46a5.74b5.91b7.14a7.72a1.59d0.90e1.40d0.95e4.36bc3.75c2.05d
V1312.4a8.30b12.2a12.0a12.9a12.2a12.0a12.6a9.03b7.27d8.66b11.9bc10.4c
V14∗∗32.5ab20.7c27.0b27.2b27.1b20.8c36.0a37.1a10.2d5.74e11.2d11.1d11.2d
V15∗∗∗304b300.2b143d164d448ab518a247c82.6e193d142d111d192d190d
V16∗∗∗3405a1509b330e512d1365b1521b567d433e890c860c803c1913c1888c
V17∗∗∗429a194.3b118c120c411a428a184b172b102c100c100c424a422a
V18NS2.463.902.841.072.212.912.822.330.480.461.053.173.15
V19∗∗0.00f6.99a3.19c4.72b4.50b4.43b1.74d1.22d1.20d0.65e0.42e1.26d0.65e
V20NS1.091.131.401.091.211.211.811.011.591.521.261.031.00
V21∗∗52.924.2320.420.723.626.635.024.310.110.111.112.510.8
V22∗∗∗95.6a17.64d22.6c28.3b22.7bc16.5d33.6b21.1c10.8e8.69ef7.86f20.8c19.1c
V23∗∗∗119a59.60c86.7b86.1b114a113a96.1b105a53.8c35.3d26.4d62.6c61.1c
V2410.2b1.81d10.7b9.99b9.21c9.03c14.3a10.5b1.60d1.43e1.31e10.7b11.0b
V25∗∗35.8a28.5b7.26e7.63e7.96e9.97d19.2c15.0c3.45f3.45f2.42f39.4a37.7a
V26NS14.512.413.915.816.016.913.513.318.412.211.012.612.1
V27NS0.001.331.861.181.041.041.181.660.960.870.731.041.02
V280.00e0.81d2.55b2.27b2.68b3.18a1.24c1.12c2.69b2.54b2.44b1.13c1.43c
V2910.2a1.81e2.02e2.16d2.46d2.65d7.94b5.51c2.45d2.55d2.51d2.77d2.07e
V30∗∗37.0c29.6d43.6c54.1b57.0b57.0b71.8a67.0a12.2ef5.43f5.14f16.3e14.6e
V31NS2.361.792.692.652.112.182.151.212.963.032.481.371.67
V326.10c1.49e3.25d3.18d3.39d3.18d2.77d2.64d18.7a11.1b3.35d2.89d1.19e
V33NS4.071.332.472.273.023.913.943.063.593.041.995.633.93
V34NS0.001.793.103.013.323.511.021.022.392.171.891.061.06
V35∗∗0.00e4.07c3.83c3.64c4.43c8.49a7.95a7.34ab8.36a6.51b6.35b1.68d1.41d
V36NS4.796.349.577.916.251.864.863.066.225.434.931.631.60
V37NS4.072.338.498.368.027.177.025.638.918.043.982.522.82
V38NS0.120.100.120.120.120.100.120.120.100.080.120.110.10
V39NS0.004.724.494.454.794.350.450.120.730.790.842.392.32
V40NS0.890.950.700.730.790.810.150.100.910.810.810.250.26
V41NS1.021.441.000.980.980.911.021.000.640.430.411.021.07
V420.001.531.821.771.141.211.001.010.010.010.011.061.02
V43NS0.010.010.010.020.020.020.010.010.010.010.010.010.02
V44NS0.001.791.191.271.121.130.820.870.910.950.981.131.43
V45NS8.137.2213.413.514.514.91.001.001.011.021.0012.912.2
V46NS0.000.490.491.091.542.120.480.513.272.861.251.630.89
V47∗∗12.2a1.98c1.03d0.91d1.04d0.98d1.23c1.02d3.09b3.05b1.78c1.37c1.12bc
V48NS1.011.251.481.181.210.631.051.021.011.011.182.432.06
V49NS3.512.442.843.273.864.251.050.510.730.251.061.120.95
V50NS2.031.142.763.093.183.780.330.180.910.853.981.500.80
V51∗∗44.73a3.58c3.18c3.09c3.09c3.18c8.18b9.18b2.64d2.43d8.49b8.88b8.18b
V5214.23a12.93b8.29c7.73c6.25d6.06d12.7b12.9b1.00f1.00f1.00f11.3b10.1c
V53∗∗36.6a13.58c2.55e3.09e9.64d9.63d15.1b11.0c10.0d12.0c15.0b15.7b10.3cd
Total∗∗∗5089a2231c1538d1923c3478b3763b1538d1148e1492d1335d1225e2897c2835c

Treatment means of the ANOVA test (values are the mean value of three replications). Values followed by the same letter, within the same row, are not significant different (), Tukey’s multiple range test.

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