Special Issue (Relationship between heating and aroma components (Part2))
Flavor of Dried Shiitake Mushroom Stock
2017 Volume 48 Issue 1 Pages 1-8
Details
2017 Volume 48 Issue 1 Pages 1-8
Dried shiitake mushroom (Lentinula edodes Sing.) and its stock are widely used in Japanese cooking. The flavor of the stock, prepared by soaking dried shiitake mushrooms in water, is affected by the soaking time and the temperature of the water in which the mushrooms are soaked.
The volatile components of shiitake mushroom stock prepared by three different soaking conditions were investigated using GC-Olfactometry, GC-MS, and sensory evaluation. The odor concentrates of the stock were extracted by two methods : solvent assisted flavor evaporation after solvent extraction and simultaneous distillation and extraction.
Based on aroma extract dilution analysis, our results suggest that dimethyl trisulfide, dimethyl tetrasulfide, 1,2,4,6-tetrathiepane, and other sulfur compounds contributed to the characteristic odor of the stock prepared from dried shiitake mushrooms. The odor of the stock prepared by soaking at 38°C for 30 min was preferred in the sensory evaluation.
