Skip to main content
Journal of Wood Science

Official Journal of the Japan Wood Research Society

Download PDF
  • Original Article
  • Published:

The smell and odorous components of dried shiitake mushroom, Lentinula edodes III: substances that increase the odorous compound content

Journal of Wood Science volume 52, pages 265–269 (2006)Cite this article

Abstract

This study formed part of an effort to improve the quality of dried shiitake mushroom [Lentinula edodes (Berk.) Pegler], in accordance with consumer preferences, and deals with the search for substances that increase the odorous component content. From analysis of sulfur and sulfur-containing substances in the culture substrate, rice bran was found to be the main source of sulfur, and 75% of this was present as cysteine and methionine. The sulfur-containing substances were added to a sawdust medium containing only rice bran and sawdust as a substrate; shiitake mushrooms were cultivated in the medium, the fruiting bodies were dried, and the 1,2,4-trithiolane content in the fruiting bodies was measured as an indicator of the odorous compounds. Of the sulfur-containing substances, those that increased odorous compounds the most were cysteine and methionine. The efficiency of cysteine in this regard was higher than that of methionine. It was also noted that the amount of glutamic acid increased the odorous compounds in combination with cysteine and methionine. Furthermore, the addition of both amino acids and glutamic acid had no negative effect on the yield. These results showed that it is possible to produce dried shiitake mushrooms with a smell suitable for particular consumer preferences.

References

  1. Morita K, Kobayashi S (1966) Isolation and synthesis of lenthionine, an odorous substance of shiitake, an edible mushroom. Tetrahedron Lett 6:573–577

    Article  Google Scholar 

  2. Wada S, Nakatani H, Morita K (1967) A new aroma-bearing substance from shiitake, an edible mushroom. J Food Sci 32:559–561

    Article  CAS  Google Scholar 

  3. Chen CC, Ho CT (1986) Identification of sulfurous compounds of shiitake mushroom (Lentinus edodes Sing.). J Agric Food Chem 34:830–833

    Article  CAS  Google Scholar 

  4. Shieh JC, Sumimoto M (1992) Identification of the volatile flavor components from shiitake mushroom grown on the medium of Cunninghamia lanceolata. Mokuzai Gakkaishi 38:1159–1167

    CAS  Google Scholar 

  5. Cronine DA, Ward MK (1971) The characterization of some mushroom volatiles. J Sci Food Agric 22:477–479

    Article  Google Scholar 

  6. Kameoka H, Higuchi M (1976) The constituents of the steam volatile oil from Lentinus edodes Sing (Corttinellus shiitake P. Henn.) (in Japanese). Nippon Nougei Kagaku Gakkaishi 50:185–186

    Article  CAS  Google Scholar 

  7. Ito Y, Toyoda M, Suzuki H, Iwaida M (1978) Gas-liquid chromatographic determination of lenthionine in shiitake mushroom (Lentinus edodes) with special reference to the relation between carbon disulfide and lenthionine. J Food Sci 43:1287–1289

    Article  CAS  Google Scholar 

  8. Hiraide M, Miyazaki Y, Shibata Y (2004) The smell and odorous components of dried shiitake mushroom, Lentinula edodes I: relationship between sensory evaluations and amounts of odorous components. J Wood Sci 50:358–364

    Article  CAS  Google Scholar 

  9. Hiraide M, Yokoyama I, Miyazaki Y (2005) The smell and odorous components of dried shiitake mushroom, Lentinula edodes II: sensory evaluation by ordinary people. J Wood Sci 51:628–633

    Article  Google Scholar 

  10. Anon. (1988) Fragrance (in Japanese). In: T. Hasegawa Co., Ltd. (ed) Science of smell. Shoukabou, Tokyo, pp 89–118

  11. Shimoda M, Osajima Y (1994) Evaluation of quality of smell (in Japanese). In: Kurioka Y, Tonoike M (eds) Applied engineering of smell. Asakura, Tokyo, pp 49–62

    Google Scholar 

  12. Kalviainen N, Roininen K, Tuorila H (2003) The relative importance of texture, taste and aroma on a yogurt-type snack food preference in the young and the elderly. Food Qual Prefer 14:177–186

    Article  Google Scholar 

  13. Amada K, Shimamoto S, Nagao Y, Tachikawa K (1997) Function of fragrance, and physiology and psychological action of fragrance (in Japanese). In: Amada K (ed) Fragrance technology. Ohmusha, Tokyo, pp 47–79

    Google Scholar 

  14. Yamaguchi K, Takahashi C (1980) Studies on the preference for foods (part 1). On the structure of the food preference (in Japanese). J Cookery Sci Jpn 13:289–295

    Google Scholar 

  15. Yamaguchi K, Takahashi C (1982) Studies on the preference for foods (part 2). Relationship between the attribute and the preference of food (in Japanese). J Cookery Sci Jpn 15:104–113

    Google Scholar 

  16. Takahashi C, Yamaguchi K (1985) Studies on the preference for foods (part 3). Effects of age and area characteristics on food preference (in Japanese). J Cookery Sci Jpn 18:259–268

    Google Scholar 

  17. Bidlingmeyer BA, Cohen SA, Travin TL (1984) Rapid analysis of amino acids using pre-column derivatization. J Chromatogr 336: 93–104

    Article  CAS  PubMed  Google Scholar 

  18. Tadokoro T, Kawata T, Nakajima H, Tsujimura M (2000) Water-soluble vitamins (in Japanese). In: Sugahara T, Maekawa A (eds) Handbook of food analysis. Kenpakusha, Tokyo, pp 213–239

    Google Scholar 

  19. Yasumoto K, Iwami K, Mitsuda H (1971) A new sulfur-containing peptide from Lentinus edodes acting as a precursor for lenthionine. Agr Biol Chem 35:2059–2069

    Article  CAS  Google Scholar 

  20. Yasumoto K, Iwami K, Mitsuda H (1971) Enzyme-catalyzed evolution of lenthionine from lenthinic acid. Agr Biol Chem 35:2070–2080

    Article  CAS  Google Scholar 

  21. Höfle G, Gmelin R, Luxa HH, N’Galamulume-Treves M, Hatanaka I (1976) Struktur der lentinsäure; 2-(γ-glutamylamino)-4,6,8,10,10-pentaoxo-4,6,8,10-tetrathiaundecansäure Tetrahedron Lett 36:3129–3132

    Article  Google Scholar 

  22. Iwami K (1977) Enzymatic development of flavor in Lentinus edodes (in Japanese). Nippon Nougei Kagaku Gakkaishi 51:R39–R46

    Article  CAS  Google Scholar 

  23. Kasuga A, Fujihara S, Aoyagi Y (1999) The relationship between the varieties of dried shiitake mushroom [Lentinus edodes (Berk.) Sing.] and chemical composition. Nippon Shokuhin Kogyo Gakkaishi 46:692–703

    Article  CAS  Google Scholar 

  24. Anon. (2005) Dried shiitake mushrooms (in Japanese). In: Forestry Agency; the Ministry of Agriculture, Forestry and Fisheries of Japan (ed) Trends in major forestry products in 2003. Forestry Agency, Tokyo, pp 2-3

  25. Anon. (2005) Dried shiitake mushrooms (in Japanese). In: Forestry Agency; Ministry of Agriculture, Forestry and Fisheries of Japan (ed) General overview and index of financial balance for cultivated mushrooms in 2003. Forestry Agency, Tokyo, p 1

  26. Ohga S, Yano S, Kira K (1993) Availability of enokitake mushrooms, Flamulina velutipes culture waste for use as a substrate in the sawdust-based cultivation of shiitake Lentinus edodes. Mokuzai Gakkashi 39:1443–1448

    Google Scholar 

  27. Nakaya M, Yanetama S, Kato Y, Yamamura T, Harada A (2001) Recycling of waste mushroom substrate for mushroom cultivation III (in Japanese). Mushroom Sci Biotechnol 9:175–180

    Google Scholar 

  28. Arai Y, Nakaya M, Sakamoto R, Nakao T, Yoshikawa K, Terashita T (2003) Waste by-product, corn fiber (CNF) for use as a substrate in the sawdust-based cultivation of edible mushrooms (in Japanese). Mushroom Sci Biotechnol 11:17–23

    Google Scholar 

  29. Hu C, Meguro S, Kawachi K (2004) Effects of physical properties of wood on the water activity of wood meal media for the cultivation of edible mushrooms. J Wood Sci 50:365–370

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Incorporated Administrative Agency, Forestry and Forest Products Research Institute, Tsukuba, 305-8687, Japan

    Masakazu Hiraide

Authors
  1. Masakazu Hiraide
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Masakazu Hiraide.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Hiraide, M. The smell and odorous components of dried shiitake mushroom, Lentinula edodes III: substances that increase the odorous compound content. J Wood Sci 52, 265–269 (2006). https://doi.org/10.1007/s10086-005-0758-z

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10086-005-0758-z

Key words