On the Preference of Dried Shiitake Mushroom

Abstract

Eight varieties of dried Shiitake Mushroom (Lentinus edodes Sing.) were cooked in two ways; one with soy sauce, sugar and "Sake" and another with only salt, for organoleptic evaluation on the appearance, flavor, taste, texture and overall by 24 panels. They were also measured for cohesiveness and juiciness using a texturometer. Highly significant differences were detected among varieties for each characteristic. Between sensory scores and both the amounts of 5'-GMP or amino nitrogen of cooked mushroom no significant correlations were found. Sensory scores on overall were closely related to thickness of cap of the mushroom, namely thick cap gave a preferable effect on both texture and juiciness.