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 III:: substances that increase the odorous compound content
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DOI：
10.1007/s10086-005-0758-z
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发表时间：
2006-06-01
影响因子：
2.9
通讯作者：
Hiraide, M
中科院分区：
文献类型：
--
作者：
Hiraide, M
本研究为提高干香菇[Lentinula edodes（Berk.）Pegler]根据消费者的喜好，并处理增加气味成分含量的物质的搜索。通过对培养基中硫和含硫物质的分析，发现米糠是硫的主要来源，其中75%以半胱氨酸和蛋氨酸的形式存在。将含硫物质添加到仅含有米糠和锯末作为基质的锯末培养基中;在培养基中培养香菇，干燥子实体，并测量子实体中的1，2，4-三硫杂环戊烷含量作为气味化合物的指标。在含硫物质中，增加气味化合物最多的是半胱氨酸和蛋氨酸。半胱氨酸在这方面的效率高于蛋氨酸。还注意到谷氨酸的量与半胱氨酸和甲硫氨酸组合增加了有气味的化合物。此外，添加氨基酸和谷氨酸对产率没有负面影响。这些结果表明，可以生产具有适合特定消费者偏好的气味的干香菇。
This study formed part of an effort to improve the quality of dried shiitake mushroom [Lentinula edodes (Berk.) Pegler], in accordance with consumer preferences, and deals with the search for substances that increase the odorous component content. From analysis of sulfur and sulfur-containing substances in the culture substrate, rice bran was found to be the main source of sulfur, and 75% of this was present as cysteine and methionine. The sulfur-containing substances were added to a sawdust medium containing only rice bran and sawdust as a substrate; shiitake mushrooms were cultivated in the medium, the fruiting bodies were dried, and the 1,2,4-trithiolane content in the fruiting bodies was measured as an indicator of the odorous compounds. Of the sulfur-containing substances, those that increased odorous compounds the most were cysteine and methionine. The efficiency of cysteine in this regard was higher than that of methionine. It was also noted that the amount of glutamic acid increased the odorous compounds in combination with cysteine and methionine. Furthermore, the addition of both amino acids and glutamic acid had no negative effect on the yield. These results showed that it is possible to produce dried shiitake mushrooms with a smell suitable for particular consumer preferences.