Effects of different extraction methods on the release of non-volatile flavor components in shiitake mushroom (Lentinus edodes)

• Published in: Journal of food composition and analysis Vol. 128; p. 106001
• Main Authors: Du, Jiaxin, Xi, Jiapei, Chen, Xiao, Sun, Hailan, Zhong, Lei, Zhan, Qiping, Zhao, Liyan
• Format: Journal Article
• Language: English
• Published: Elsevier Inc 01.04.2024
• Subjects: Enzymolysis; High-pressure cooking; Hot air drying; Lentinus edodes; Non-volatile flavour components; Principal component analysis (PCA); Ultrasonic assisted; Ultrasonic assisted; Non-volatile flavour components; Hot air drying; High-pressure cooking; Principal component analysis (PCA); Lentinus edodes; Enzymolysis
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2024.106001

Shiitake mushroom is a highly nutritious and delicious edible fungus with a unique flavour, making it popular among consumers globally. In this study, the effects of different extraction methods on the release of non-volatile flavour substances in shiitake mushroom were investigated using e-tongue, high performance liquid chromatography (HPLC), and principal component analysis (PCA). The results of pretreatment showed that hot air drying at 60 ℃ had higher umami intensity. On the basis of it, enzymatic hydrolysis was found to be beneficial for the release of soluble sugars (alcohols), organic acids, and free amino acids, especially umami, sweet amino acids like Glu, Ser, and Thr. Double enzymatic hydrolysis had higher umami intensity. On the other hand, cooking was beneficial to the release of 5′-nucleotides, with 5′-AMP and 5′-GMP being key flavour substances in high-pressure cooking. In conclusion, enzymatic hydrolysis can increase the ratio of umami and sweet amino acids, and high-pressure cooking is the best way to promote the release of 5′ -nucleotides. The findings of this study provide a theoretical foundation for the development of shiitake mushroom condiment. •Shiitake mushroom dried by hot air at 60 ℃ has a higher umami intensity.•High-pressure cooking is the best way to promote the release of 5′ -AMP and 5′ -GMP.•Enzymatic hydrolysis is beneficial to the release of umami, sweet amino acids.•The 12 key compounds were selected, based on TAV values and PCA.