Journal of Food Quality / 2018 / Article / Tab 4

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.

AttributeANOVAFDConvective drying (°C)Vacuum microwave (W)CPD (°C)-VMFD (480/240 W)
4050708050/7050/80240480480/2406070

Appearance
Inner color∗∗∗10a7.6bc7.8c7.8bcb6.6bc7.4bc8.3b2.8de3.6de2.1e3.6de5.2cd
Piece size∗∗∗9.8a8.3b7.7b7.9b7.6b7.1b7.8b1.9d4.0cd1.8d3.8cd4.7c

Flavor
Mushroom ID∗∗∗9.6a8.6a7.4ab9.2a8.0a7.2ab7.4ab2.4c3.2c3.4c5.1bc4.4c
Fresh∗∗∗9.8a8.3b6.5bc8.7b7.6b6.4bc6.5bc1.8d2.2cd2.8cd4.4cd2.9cd
Fried∗∗0c1.7b3.1a1.2b1.9b2.4a2.2b3.4a3.6a3.8a3.7a2.5ab
NuttyNS4.73.33.12.63.23.64.33.02.32.33.92.3
Earthy∗∗∗6.2a4.8bcd3.65.1b4.9bc4.1bcd4.1bcd2.2bcd1.6cd1.5d2.5bcd2.6bcd
Burnt0.3b0.4b0.9ab0.3b0.4b0.8ab0.6ab2.1ab1.7ab3.2a1.8ab1.0ab

Texture
Hardness∗∗∗0.6e3.8d3.3d4.2d3.8d4.4bc2.9d8.3a8.1ab8.8a6.1abc6.3abc
Sponginess∗∗∗9.7a5.0bc5.8bc5.6bc6.1bc4.1bcd7.3b0.6e1.2de0.6e3.2cde4.0cd

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.

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