The smell and odorous components of dried shiitake mushroom, Lentinula edodes VI: increase in odorous compounds of dried shiitake mushroom cultivated on bed logs

2010 ◽  
Vol 56 (6) ◽  
pp. 483-487 ◽  
Author(s):  
Masakazu Hiraide ◽  
Tadakazu Nakashima ◽  
Takeshi Fujiwara
2015 ◽  
Vol 2015 ◽  
pp. 1-7 ◽  
Author(s):  
Lu Xu ◽  
Xian-Shu Fu ◽  
Chen-Bo Cai ◽  
Yuan-Bin She

Long-term storage can largely degrade the taste and quality of dried shiitake mushroom (Lentinula edodes). This paper aimed at developing a rapid method for discrimination of the regular and aged shiitake by near infrared (NIR) spectroscopic analysis and chemometrics. Regular (n=197) and aged (n=133) samples of shiitake were collected from six main producing areas in two successive years (2013 and 2014). NIR reflectance spectra (4000–12000 cm−1) were measured with finely ground powders. Different data preprocessing method including smoothing, taking second-order derivatives (D2), and standard normal variate (SNV) were investigated to reduce the unwanted spectral variations. Partial least squares discriminant analysis (PLSDA) and least squares support vector machine (LS-SVM) were used to develop classification models. The results indicate that SNV and D2 can largely enhance the classification accuracy. The best sensitivity, specificity, and accuracy of classification were 0.967, 0.953, and 0.961 obtained by SNV-LS-SVM and 0.933, 0.930, and 0.932 obtained by SNV-PLSDA, respectively. Moreover, the low model complexity and the high accuracy in predicting objects produced in different years demonstrate that the classification models had a good generalization performance.


Mycoscience ◽  
1998 ◽  
Vol 39 (2) ◽  
pp. 123-134 ◽  
Author(s):  
Yukitaka Fukumasa-Nakai ◽  
Teruyuki Matsumoto ◽  
Keisuke Tokimoto

2004 ◽  
Vol 379 (5-6) ◽  
pp. 861-866 ◽  
Author(s):  
Yasumitsu Ogra ◽  
Kazuya Ishiwata ◽  
Jorge Ruiz Encinar ◽  
Ryszard Łobiński ◽  
Kazuo T. Suzuki

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