The smell and odorous components of dried shiitake mushroom, Lentinula edodes V: changes in lenthionine and lentinic acid contents during the drying process

2010 ◽  
Vol 56 (6) ◽  
pp. 477-482 ◽  
Author(s):  
Masakazu Hiraide ◽  
Atsushi Kato ◽  
Tadakazu Nakashima
Keyword(s):  
Lentinula Edodes ◽  
Drying Process ◽  
Shiitake Mushroom ◽  
Dried Shiitake Mushroom

scholarly journals Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2836
Author(s):  
Lijia Zhang ◽  
Xiaobo Dong ◽  
Xi Feng ◽  
Salam A. Ibrahim ◽  
Wen Huang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Lentinula Edodes ◽  
Monosodium Glutamate ◽  
Flavor Compounds ◽  
Drying Process ◽  
Shiitake Mushroom ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor

In this study, fresh Lentinula edodes was dehydrated using freeze-drying (FD), hot-air drying (HAD), and natural drying (ND), and the volatile and non-volatile flavor compounds were analyzed. The drying process changed the contents of eight-carbon compounds and resulted in a weaker “mushroom flavor” for dried L. edodes. HAD mushrooms had higher levels of cyclic sulfur compounds (56.55 μg/g) and showed a stronger typical shiitake mushroom aroma than those of fresh (7.24 μg/g), ND (0.04 μg/g), and FD mushrooms (3.90 μg/g). The levels of 5′-nucleotide increased, whereas the levels of organic acids and free amino acids decreased after the drying process. The dried L. edodes treated with FD had the lowest levels of total free amino acids (29.13 mg/g). However, it had the highest levels of umami taste amino acids (3.97 mg/g), bitter taste amino acids (6.28 mg/g) and equivalent umami concentration (EUC) value (29.88 g monosodium glutamate (MSG) per 100 g). The results indicated that FD was an effective drying method to produce umami flavor in dried mushrooms. Meanwhile, HAD can be used to produce a typical shiitake mushroom aroma. Our results provide a theoretical basis to manufacture L. edodes products with a desirable flavor for daily cuisine or in a processed form.

scholarly journals The Feasibility of Using Near Infrared Spectroscopy for Rapid Discrimination of Aged Shiitake Mushroom (Lentinula edodes) after Long-Term Storage

2015 ◽  
Vol 2015 ◽  
pp. 1-7 ◽  
Author(s):  
Lu Xu ◽  
Xian-Shu Fu ◽  
Chen-Bo Cai ◽  
Yuan-Bin She
Keyword(s):  
Least Squares ◽  
Near Infrared ◽  
Lentinula Edodes ◽  
Support Vector ◽  
Classification Models ◽  
Shiitake Mushroom ◽  
Long Term Storage ◽  
Dried Shiitake Mushroom ◽  
Term Storage

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.

Detection and distribution of six linear mitochondrial plasmids in the shiitake mushroom, Lentinula edodes

Mycoscience ◽  
1998 ◽  
Vol 39 (2) ◽  
pp. 123-134 ◽  
Author(s):  
Yukitaka Fukumasa-Nakai ◽  
Teruyuki Matsumoto ◽  
Keisuke Tokimoto
Keyword(s):  
Lentinula Edodes ◽  
Shiitake Mushroom ◽  
Mitochondrial Plasmids

scholarly journals Changes in Aroma Profile of Shiitake Mushroom (Lentinus edodes) during Different Stages of Hot Air Drying

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 444 ◽  
Author(s):  
Lei Qin ◽  
Jing-Xuan Gao ◽  
Jia Xue ◽  
Dong Chen ◽  
Song-Yi Lin ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Sensory Evaluation ◽  
Early Stage ◽  
Organosulfur Compounds ◽  
Lentinus Edodes ◽  
Drying Process ◽  
Shiitake Mushroom ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

To clarify the changes in the aroma characteristics of shiitake mushrooms (Lentinus edodes) during hot-air drying, volatile compounds of L. edodes were analyzed using sensory evaluation, electronic nose, and purge and trap combined with gas chromatography-mass spectrometry (PT-GC-MS) at different timepoints of the drying process. Results showed that the sensory and volatile profile changed significantly during the drying process at 60 °C for up to 12 h and the drying process could be divided into three stages: early stage (<2 h), middle stage (2–3.5 h) and late stage (>3.5 h). Volatile compounds in fresh L. edodes consisted mainly of ketones and alcohols. The early stage of drying decreased the concentration of ketone and alcohol compounds and promoted the generation of cyclic organosulfur compounds through a series of enzymatic and non-enzymatic reactions, which mainly contribute to the characteristic odor of shiitake mushroom. Partial least squares-discriminant analysis (PLS-DA) showed that the volatile compounds released after different drying times could be divided into four groups, which have been confirmed by sensory evaluation results. The results suggested that the unique flavor of dried mushrooms is mainly due to the activation of enzymes during the drying process, which act on lentinic acid to produce sulfur-containing heterocyclic compounds. We believe that our study makes a potential contribution to the mushroom cultivation and processing industry to achieve an improvement in sensory quality.

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