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The effect of combining the enzymolysis of snail digestive enzyme and β-glucanase on the release of flavor in Lentinus edodes powder

Summary

Scientists treated shiitake mushroom powder with special enzymes to improve its flavor and aroma. They found that combining two enzymes—one from snails and another that breaks down plant fibers—removed unpleasant tastes like bitter almond and grassy notes while enhancing pleasant fruity and savory flavors. The treated mushroom powder maintained its characteristic mushroom taste while tasting better overall, making it a more desirable ingredient for cooking.

Background

Shiitake mushroom (Lentinula edodes) powder is an important processed product, but faces challenges with degradation of heat-sensitive flavor compounds and inadequate flavor release due to cell wall barriers. Current physical disruption methods have limitations including high energy consumption and degradation of heat-sensitive compounds. Enzymatic hydrolysis offers potential as a mild, specific alternative for flavor preservation and enhancement.

Objective

To investigate the regulatory effect of combined enzymatic hydrolysis using snail digestive enzyme and β-glucanase on flavor release and quality improvement of Lentinula edodes powder. The study aimed to characterize volatile compounds and sensory attributes before and after enzymatic treatment using integrated analytical techniques.

Results

A total of 70 volatile compounds were identified, with 48 successfully characterized. Enzymatic treatment significantly increased organic acids (FC=3.86) while decreasing aldehydes, alcohols, and pyrazines. Key off-flavor compounds like 2-methylbutanal and 1-octen-3-one showed significant decreases, while pleasant flavors like acetic acid and β-caryophyllene increased substantially. Sensory evaluation confirmed enhanced fruity, sour, and meaty attributes with reduced bitter almond and grassy notes.

Conclusion

Combined snail digestive enzyme and β-glucanase treatment effectively reconstructs the flavor profile of shiitake mushroom powder by suppressing off-flavors while enhancing desirable aromas through targeted enzymatic hydrolysis of flavor precursors. This study provides a theoretical basis and technical solution for high-value utilization of shiitake mushrooms and establishes a methodological paradigm for flavor analysis in complex food systems.
  • Published in:Food Chemistry X,
  • Study Type:Experimental Study,
  • Source: PMID: 41567555
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