{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,29]],"date-time":"2026-10-29T18:49:38Z","timestamp":1793299778254,"version":"4.5.0"},"reference-count":52,"publisher":"MDPI AG","issue":"23","license":[{"start":{"date-parts":[[2022,12,6]],"date-time":"2022-12-06T00:00:00Z","timestamp":1670284800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Natural Science Foundation of China","award":["32001820"],"award-info":[{"award-number":["32001820"]}]},{"name":"National Natural Science Foundation of China","award":["137011931"],"award-info":[{"award-number":["137011931"]}]},{"name":"National Natural Science Foundation of China","award":["137011662"],"award-info":[{"award-number":["137011662"]}]},{"name":"Yangzhou Excellent Doctoral Talent Funding Project","award":["32001820"],"award-info":[{"award-number":["32001820"]}]},{"name":"Yangzhou Excellent Doctoral Talent Funding Project","award":["137011931"],"award-info":[{"award-number":["137011931"]}]},{"name":"Yangzhou Excellent Doctoral Talent Funding Project","award":["137011662"],"award-info":[{"award-number":["137011662"]}]},{"name":"high-level talent research start-up fund of Yangzhou University","award":["32001820"],"award-info":[{"award-number":["32001820"]}]},{"name":"high-level talent research start-up fund of Yangzhou University","award":["137011931"],"award-info":[{"award-number":["137011931"]}]},{"name":"high-level talent research start-up fund of Yangzhou University","award":["137011662"],"award-info":[{"award-number":["137011662"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The influences of four drying methods (hot air drying (HAD), vacuum freeze drying (VFD), vacuum drying (VD) and intermittent microwave combined with hot air drying (MW-HAD)) on the taste profile and flavor characteristic of Cordyceps militaris were investigated. MW-HAD samples had the highest levels of umami taste 5\u2032-nucleotides, bitter taste amino acids, and equivalent umami concentration (EUC) value. The aroma fingerprints and differences of dried Cordyceps militaris were established by GC-MS with odor activity values (OAVs) and GC-IMS with principal component analysis (PCA). GC-MS data showed that the predominant volatiles of dried samples were aldehydes, alcohols, and ketones. VFD samples had the highest amount of total aroma compounds and C8 compounds. Moreover, 21 aroma-active components (OAVs \u2265 1) were the main contributors to the flavor of dried Cordyceps militaris. The OAVs of 1-octen-3-one and 3-octanone associated with mushroom-like odor in VFD were significantly higher than other samples. Furthermore, a significant difference in flavor compounds of four dried samples was also clearly demonstrated by GC-IMS analysis with PCA. GC-IMS analysis revealed that VFD samples had the most abundant flavor compounds. Overall, MW-HAD was an effective drying method to promote umami taste, and VFD could superiorly preserve volatiles and characteristic aroma compounds in dried Cordyceps militaris.<\/jats:p>","DOI":"10.3390\/foods11233933","type":"journal-article","created":{"date-parts":[[2022,12,6]],"date-time":"2022-12-06T02:23:42Z","timestamp":1670293422000},"page":"3933","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":31,"title":["Effects of Drying Methods on Taste Components and Flavor Characterization of Cordyceps militaris"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9709-5047","authenticated-orcid":false,"given":"Man","family":"Zhang","sequence":"first","affiliation":[{"name":"College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Suhui","family":"Xing","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cuncun","family":"Fu","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fan","family":"Fang","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9437-7671","authenticated-orcid":false,"given":"Jun","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Juan","family":"Kan","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7656-4791","authenticated-orcid":false,"given":"Chunlu","family":"Qian","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qingqing","family":"Chai","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Changhai","family":"Jin","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,12,6]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"108934","DOI":"10.1016\/j.lwt.2019.108934","article-title":"A novel combination of enzymatic hydrolysis and fermentation: Effects on the flavor and nutritional quality of fermented Cordyceps militaris beverage","volume":"120","author":"Lao","year":"2022","journal-title":"LWT"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"164","DOI":"10.1016\/j.foodchem.2012.10.021","article-title":"Composition and distribution of the main active components in selenium-enriched fruit bodies of Cordyceps militaris link","volume":"137","author":"Dong","year":"2013","journal-title":"Food Chem."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"1090","DOI":"10.1016\/j.ijbiomac.2016.09.076","article-title":"Synthesis, characterization and antioxidant activity of selenium polysaccharide from Cordyceps militaris","volume":"93","author":"Zhu","year":"2016","journal-title":"Int. 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