Aroma retention of cultivated mushrooms (agaricus bisporus) during the freeze-drying process

Abstract

The retention of five major flavour components of cultivated mushrooms during freeze-drying was studied and the effect of process conditions on the kinetics of loss of these components was investigated. The loss of volatiles was independent of the volatility of the compound and the relative loss observed for 1-octen 3-ol was more important than that of other components, whatever the operating conditions. Optimum freeze-drying conditions were outlined for a maximum retention of flavour components in the dry product. 1-octen 3-ol is considered as the most important mushroom flavour. From the study of retention of this component the optimum operating conditions with a varying heating plate temperature and chamber pressure were outlined. © 1993 Academic Press.