Journal of Food Quality

Research Article

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

Table 4

Descriptive sensory profiles of Boletus edulis samples as affected by the drying method.

Attribute

ANOVA^†

Convective drying (°C)

Vacuum microwave (W)

CPD (°C)-VMFD (480/240 W)

50/70

50/80

240

480

480/240

Appearance

Inner color

∗∗∗

10a

7.6bc

7.8c

7.8bcb

6.6bc

7.4bc

8.3b

2.8de

3.6de

2.1e

3.6de

5.2cd

Piece size

∗∗∗

9.8a

8.3b

7.7b

7.9b

7.6b

7.1b

7.8b

1.9d

4.0cd

1.8d

3.8cd

4.7c

Flavor

Mushroom ID

∗∗∗

9.6a

8.6a

7.4ab

9.2a

8.0a

7.2ab

7.4ab

2.4c

3.2c

3.4c

5.1bc

4.4c

Fresh

∗∗∗

9.8a

8.3b

6.5bc

8.7b

7.6b

6.4bc

6.5bc

1.8d

2.2cd

2.8cd

4.4cd

2.9cd

Fried

∗∗

1.7b

3.1a

1.2b

1.9b

2.4a

2.2b

3.4a

3.6a

3.8a

3.7a

2.5ab

Nutty

4.7

3.3

3.1

2.6

3.2

3.6

4.3

3.0

2.3

3.9

2.3

Earthy

∗∗∗

6.2a

4.8bcd

3.6

5.1b

4.9bc

4.1bcd

2.2bcd

1.6cd

1.5d

2.5bcd

2.6bcd

Burnt

∗

0.3b

0.4b

0.9ab

0.3b

0.4b

0.8ab

0.6ab

2.1ab

1.7ab

3.2a

1.8ab

1.0ab

Texture

Hardness

∗∗∗

0.6e

3.8d

3.3d

4.2d

3.8d

4.4bc

2.9d

8.3a

8.1ab

8.8a

6.1abc

6.3abc

Sponginess

∗∗∗

9.7a

5.0bc

5.8bc

5.6bc

6.1bc

4.1bcd

7.3b

0.6e

1.2de

0.6e

3.2cde

4.0cd

^†NS = not significant F ratio (); ∗,∗∗, and ∗∗∗ = significant at , respectively. ^‡Treatment means of the ANOVA test (values are the mean value of 9 panelists). Values followed by the same letter, within the same row, are not significantly different (), Tukey’s multiple range test.