Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes

Author: mycolabadmin
11/17/2021
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Summary

Scientists studied how three different drying methods affect the flavor of shiitake mushrooms. They found that freeze-drying produces mushrooms with the strongest umami (savory) taste, while hot-air drying creates the most characteristic shiitake mushroom aroma. The study shows that drying changes which flavor compounds are present—fresh mushrooms taste more like typical mushrooms, while dried versions develop unique onion and garlic-like flavors depending on the drying method used.

Background

Lentinula edodes (shiitake mushroom) accounts for about 17% of global mushroom production and is valued for its rich nutrients, medicinal properties, and desirable flavor. The flavor composition includes both volatile compounds (eight-carbon and sulfur compounds) and non-volatile components (organic acids, free amino acids, and 5′-nucleotides). Drying is a convenient preservation method but affects mushroom quality including flavor.

Objective

This study analyzed the effects of three typical drying methods—freeze-drying (FD), hot-air drying (HAD), and natural drying (ND)—on volatile and non-volatile flavor compounds in Lentinula edodes. The objective was to provide theoretical evidence for selecting optimal drying methods to produce desired flavor profiles in dried mushroom products.

Results

HAD mushrooms showed the highest cyclic sulfur compound levels (56.55 μg/g) and strongest shiitake aroma. FD mushrooms had the lowest total free amino acids (29.13 mg/g) but highest umami amino acids (3.97 mg/g), bitter amino acids (6.28 mg/g), and equivalent umami concentration (29.88 g MSG/100g). Drying decreased eight-carbon compounds, resulting in weaker mushroom flavor but increased 5′-nucleotide content in dried samples.

Conclusion

Freeze-drying proved most effective for producing umami flavor in dried mushrooms, while hot-air drying was superior for developing typical shiitake mushroom aroma through increased cyclic sulfur compounds. These findings provide technical guidance for the mushroom industry to select appropriate drying methods to produce high-quality dried mushroom products without preservatives or additives.

Published in:Foods,
Study Type:Experimental Research,
Source: PMID: 34829114