Evaluation of the Effects of Freezing on the Preservation of Fresh Shiitake Fruit Bodies and Lenthionine Formation after Thawing

Abstract

The effects of freezing-thawing on the physical and chemical properties of shiitake were evaluated. It was observed that freezing-thawing did not cause apparent changes in the physical state of shiitake, although a characteristic sulfurous odor was generated. We demonstrated that lenthionine was produced during the thawing of frozen shiitake, and the amount produced varied with the conditions of both freezing and thawing. Among the conditions tested, freezing at —10°C and thawing at 37°C were found to be the most suitable for the production of lenthionine.