The smell and odorous components of dried shiitake mushroom, Lentinula edodes VI: increase in odorous compounds of dried shiitake mushroom cultivated on bed logs

Abstract

Odor is one of the most important characteristics affecting consumer preference for dried shiitake mushrooms [Lentinula edodes (Berk.) Pegler]. In our previous studies, we found that the odor content of commercial dried products was too weak for most people, and that the odorous compound content could be increased by adding amino acids to sawdust media. Currently, however, bed-log cultivation is used to produce fruiting bodies for dried products. The purpose of this study was to fi nd a method to increase the content of odorous compounds in dried products cultivated on bed logs. Pressure injection of amino acids from the side of the bed log was the most effi cient method, but it had some problems. Hence, a simpler and less troublesome method was developed, i.e., injecting amino acid solution from small bottles set in deep holes bored in the sides of the bed logs. In fruiting bodies cultivated on bed logs injected with amino acid solution by the improved method, the mean contents of lentinic acid, a precursor of the odorous compound lenthionine, approximately doubled compared to that in the untreated logs, although the infi ltration area of the solution injected by the improved method was smaller than that by the former method.