NDLI: The smell and odorous components of dried shiitake mushroom, Lentinula edodes I: relationship between sensory evaluations and amounts of odorous components

Content Provider	Springer Nature Link
Author	Hiraide, Masakazu Miyazaki, Yoshifumi Shibata, Yasushi
Copyright Year	2004
Abstract	The smell of food is one of the most important factors in assessing its quality. Concerning the smell of dried shiitake mushrooms [Lentinula edodes (Berk.) Pegler], 1,2,3,5,6-pentathiepane, commonly known as lenthionine, has been reported as a key compound. However, other compounds have not been studied sufficiently in connection with smell. From the results of sensory intensity studies and sensory evaluations of dried shiitake mushrooms, a positive significant correlation at 1% risk was observed between sensory intensity and sulfur perception. This showed that the smell of dried shiitake mushrooms was characterized by a sulfurous smell. Also, comparing the sensory intensity with the amounts of volatile components showed positive significant correlations at 1% risk between sensory intensity and three compounds: 1,2,4-trithiolane, 1,2,4,6-tetrathiepane, and lenthionine. Furthermore, significant correlations at 5% risk were obtained between the amounts of these three compounds and sensory intensity by multiple regression analysis. This showed that the smell of dried shiitake mushrooms depended on these compounds. The partial regression coefficient of 1,2,4-trithiolane was larger than those of the others, and so it was proposed that 1,2,4-trithiolane could serve as an indicator to estimate the smell of dried shiitake mushroom.
Starting Page	358
Ending Page	364
Page Count	7
File Format	PDF
ISSN	14350211
Journal	Journal of Wood Science
Volume Number	50
Issue Number	4
e-ISSN	16114663
Language	English
Publisher	Springer-Verlag
Publisher Date	2004-08-25
Publisher Place	Tokyo
Access Restriction	Subscribed
Subject Keyword	Sensory evaluation 1,2,4-Trithiolane 1,2,4,6-Tetrathiepane Lenthionine Dried shiitake mushroom
Content Type	Text
Resource Type	Article
Subject	Biomaterials Forestry

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The smell and odorous components of dried shiitake mushroom, Lentinula edodes I: relationship between sensory evaluations and amounts of odorous components

The smell and odorous components of dried shiitake mushroom, Lentinula edodes III: substances that increase the odorous compound content

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

The smell and odorous components of dried shiitake mushroom, Lentinula edodes II: sensory evaluation by ordinary people

The smell and odorous components of dried shiitake mushroom, Lentinula edodes II: sensory evaluation by ordinary people

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The smell and odorous components of dried shiitake mushroom, Lentinula edodes IV: survey of trends in consumer preferences and changes in sensory evaluation

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

The smell and odorous components of dried shiitake mushroom, Lentinula edodes IV: survey of trends in consumer preferences and changes in sensory evaluation

The smell and odorous components of dried shiitake mushroom, Lentinula edodes I: relationship between sensory evaluations and amounts of odorous components

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