Optimization of Low Salt and Highly Flavored Porcini Mushroom Composite Seasoning Formulation by Fuzzy Mathematical Method and Product Analysis
In this study,a low-salt and high-flavor Boletus edulis composite seasoning was developed by adding Boletus edulis enzymatic solution,canola oil and other auxiliary materials with Boletus edulis as raw materials.The optimal additions of Boletus edulis enzymatic solution,fried Boletus edulis and canola oil in the Boletus edulis composite seasoning were determined by one-way and orthogonal tests and combined with the fuzzy mathematical method using the comprehensive sensory score as an indicator,i.e.,8%of Boletus edulis enzymatic solution,30%of fried Boletus edulis,50%of canola oil,and 12%of other excipients.Under the optimal conditions,the overall sensory score of the Boletus edulis composite seasoning was(84.44±0.25).The results of volatile flavor components showed that a total of 68 flavor substances were detected using GC-MS,including 20 aldehydes,10 alcohols,2 ethers,6 esters,5 acids,7 ketones,4 olefins,4 phenols,4 alkanes,and 6 others;the results of the physicochemical analyses showed that the chloride(NaCl)content of the Boletus edulis composite seasoning was 3.30 g/100 g.The results of this study provide a new idea for low-salt composite seasoning.
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