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2023

Main flavor substances of shiitake mushrooms

The precursor of lentinic acid, the main flavor substance of shiitake mushrooms, is a peptide composed of S-substituted L cysteine sulfoxide and γ-glutamyl group. The initial enzyme reaction to produce flavor involves γ-glutamyl transpeptide Enzyme, this enzyme produces cysteine sulfoxide precursor (i.e., lentinic acid). Lentinic acid is subsequently acted upon by S-alkyl-L-cysteine sulfoxide cleavage enzyme to produce lentinin. 1,2,3,5,6-pentathionine (commonly known as "lenthionine") is an important flavor compound in shiitake mushrooms. However, due to its low stability, it is easy to decompose, and its decomposition products include dimethyl methyl disulfide and dimethyl trisulfide, so its analytical content is relatively low. Volatile compounds containing eight carbons are also important flavors of edible fungi. They are all catalyzed by linolein lipoxygenase and have a rich mushroom flavor. Some other volatile compounds, including acids, ketones, esters, alkanes, alkenes and aldehydes, play a harmonious, synergistic or complementary role in shiitake mushrooms.

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