{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,31]],"date-time":"2026-10-31T04:43:15Z","timestamp":1793421795445,"version":"4.5.0"},"reference-count":49,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2023,8,25]],"date-time":"2023-08-25T00:00:00Z","timestamp":1692921600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32102139"],"award-info":[{"award-number":["32102139"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["CARS-25"],"award-info":[{"award-number":["CARS-25"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"name":"China Agriculture Research System Project","award":["32102139"],"award-info":[{"award-number":["32102139"]}]},{"name":"China Agriculture Research System Project","award":["CARS-25"],"award-info":[{"award-number":["CARS-25"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The effects of far infrared radiation drying (FID) on physical properties (drying kinetics, color, shrinkage ratio, rehydration ratio, and microstructural characterization) and volatile odor characteristics (volatile odor profile distinction and volatile compounds) of shiitake mushrooms were evaluated in this study. During the FID, the drying time decreased with the increase in drying temperature, and it had a less significant effect in the lower temperature range. The increase in drying temperature led to increasing shrinkage and collapse in the microstructure, resulting in a decreased rehydration rate and highlighting the influence of microstructure characteristics on macroscopic properties. Higher drying temperatures employed in the FID process were found to be associated with a decreasing L* value and an increasing \u0394E value. The application of principal component analysis can effectively distinguish the significant effect of FID on the volatile odor profiles of shiitake mushrooms. Compared to raw shiitake mushrooms, FID treatment has endowed samples with a greater variety of volatile compounds. After processing with FID, there have been increases in volatile components such as sulfur compounds, acids, nitrogen compounds, and aldehydes, while volatile components like alcohols, ketones, and hydrocarbons have shown decreases.<\/jats:p>","DOI":"10.3390\/foods12173213","type":"journal-article","created":{"date-parts":[[2023,8,28]],"date-time":"2023-08-28T03:45:42Z","timestamp":1693194342000},"page":"3213","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Changes in the Physical Properties and Volatile Odor Characteristics of Shiitake Mushrooms (Lentinula edodes) in Far Infrared Radiation Drying"],"prefix":"10.3390","volume":"12","author":[{"given":"Long","family":"Xie","sequence":"first","affiliation":[{"name":"Beijing Vegetable Research Center (BVRC), Beijing Academy of Agricultural and Forestry Sciences, National Engineering Research Center for Vegetables, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture and Rural Areas, Beijing Key Laboratory of Vegetable Germplasms Improvement, Beijing 100097, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yu-Si","family":"Jiang","sequence":"additional","affiliation":[{"name":"Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agricultural and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas, Beijing 100097, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yu-Bin","family":"Wang","sequence":"additional","affiliation":[{"name":"Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agricultural and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas, Beijing 100097, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6035-4677","authenticated-orcid":false,"given":"Hong-Wei","family":"Xiao","sequence":"additional","affiliation":[{"name":"College of Engineering, China Agricultural University, 17 Qinghua Donglu, Beijing 100083, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wei","family":"Liu","sequence":"additional","affiliation":[{"name":"Beijing Vegetable Research Center (BVRC), Beijing Academy of Agricultural and Forestry Sciences, National Engineering Research Center for Vegetables, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture and Rural Areas, Beijing Key Laboratory of Vegetable Germplasms Improvement, Beijing 100097, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yue","family":"Ma","sequence":"additional","affiliation":[{"name":"Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agricultural and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas, Beijing 100097, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiao-Yan","family":"Zhao","sequence":"additional","affiliation":[{"name":"Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agricultural and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas, Beijing 100097, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,8,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"131123","DOI":"10.1016\/j.foodchem.2021.131123","article-title":"The anabolism of sulphur aroma volatiles responds to enzymatic and non-enzymatic reactions during the drying process of shiitake mushrooms","volume":"371","author":"Li","year":"2022","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"123","DOI":"10.1016\/j.tifs.2023.03.007","article-title":"Therapeutic values and nutraceutical properties of shiitake mushroom (Lentinula edodes): A review","volume":"134","author":"Ahmad","year":"2023","journal-title":"Trends Food Sci. 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