Evaluation of flavor components of shiitake mushroom (Lentinula edodes (Berk.) Pegler) by low-temperature cooking

Abstract

　This study conducted an objective numerical evaluation using a taste sensor system and a sensory evaluation of shiitake mushroom cooked at low temperature. Three types of fresh shiitake mushroom were used in the evaluation. The evaluation was conducted by comparing shiitake mushroom that were cooked normally and those that were cooked at low temperature. A low-temperature cooker was used to heat the shiitake mushroom at 65°C for 10 minutes.

　The analysis by the taste sensor system identified 4 evaluable tastes from the sensor output values: "bitterness/miscellaneous taste," "umami," "saltiness," and "umami richness." Furthermore, this study was able to separate the component characteristics between shiitake mushroom that were cooked normally and those that were cooked at low temperature. Those that were cooked normally showed umami, and those that were cooked at low temperature showed richness and umami. The values were higher for shiitake mushroom cooked at low temperature compared with those that were cooked normally.

　For sensory evaluation, differences based on the type of shiitake mushroom were observed; however, except for the "hardness" category, shiitake mushroom cooked at low temperature was significantly favored.