Volatile Compounds in Fresh and Processed Shiitake Mushrooms (Lentinus edodes Sing.)

概要

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Volatile compounds of shiitake mushroom (Lentinus edodes Sing.) samples were extracted by solid phase microextraction (SPME) and then analyzed by GC and GC-MS. Fresh shiitake contained very low level volatile compounds, the major volatile compounds being: 1-octen-3-ol, 3-octanone, dimethyl disulfide and dimethyl trisulfide. During aging, all volatile cornpounds decreased rapidly. Fresh and crushed shiitake contained 6-4000 times more C8 compounds than the uncrushed, the 3-octanone, 1,2,4-trithiolane, and 1-(methylthio)dimethyl disulfide contents increased and/or then decreased during aging. Drying of shiitake mushrooms caused loss of C8 compounds and straight chain sulfur compounds such as dimethyl disulfide, however, it increased the cyclic sulfur compounds 1,2,4-trithiolane and 1,2,4,5-tetrathiane. Contents of 1,2,4-trithiolane and lenthionine in 40°C or 70°C water-soaked dried shiitake increased significantly during soaking. Changes of volatile compounds in fresh or 70°C water-soaked dried shiitake during heating in boiling water were also reported. Contents of lenthionine decreased significantly after heating in boiling water.
社団法人　日本食品科学工学会の論文
2000-08-01