Studies were carried out on the sensory properties of lenthionine with reference to its application to foods with the following results; 1) The aroma of lenthionine is identified as that of Shiitake. 2) The threshold values of lenthionine in water and in edible vegetable oil were 0.27-0.53ppm and 12.5-25ppm, respectively. 3) The addition of 1-20ppm of lenthionine to several foods demonstrated that it gives Shiitakelike flavor to foods and makes them palatable.
