A New Aroma-Bearing Substance from Shiitake, an Edible Mushroom |
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| Authors: | SHYOZO WADA HIROMI NAKATANI KATSURA MORITA |
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| Affiliation: | Food Research Laboratories, Research and Development Division Takeda Chemical Industries, Ltd., Osaka, Japan |
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| Abstract: | SUMMARY— Investigations on the physico-chemical properties and a sensory evaluation as a component of Shiitake flavor were carried out with lenthionine, a substance which was isolated from dried Shiitake mushroom. Lenthionine is practically insoluble in water but soluble in non-polar solvents. Its stability in an aqueous solution changes greatly with the pH of the solution.
Lenthionine was identified as a significant component in the aroma of Shiitake mushroom and its detectable threshold level is at a concentration between 0.27 and 0.53 porn in water. This new aroma-bearing substance will be used as a flavor additive in various foods. |
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