Varietal differences and process adaptability for precision processing of Lentinula edodes: a systematic evaluation
Ran Zhang1, Xinyi Zhao1, Ruotong Bao1
1Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China.
Food Chemistry: X
|June 15, 2026
Summary
This study explored five Lentinula edodes varieties and three extraction methods. Enzymatic hydrolysis best released umami compounds and aromas, guiding natural seasoning development.
Area of Science:
- Food Science
- Natural Products Chemistry
Background:
- Lentinula edodes (shiitake mushroom) is valued for its umami flavor and diverse varieties.
- Standardized extraction methods are lacking, hindering precise processing and utilization.
Purpose of the Study:
- To investigate flavor profile variations in five Lentinula edodes varieties.
- To evaluate processing suitability using different extraction methods.
Main Methods:
- Investigated five Lentinula edodes varieties (Zhejiang 1513, Zhexiang 6, Zhexin 1, Qingke 20, Qingke 212).
- Employed ultrasonic, microwave, and enzymatic hydrolysis extraction techniques.
- Analyzed flavor profiles and evaluated processing suitability.
Main Results:
- Enzymatic hydrolysis enhanced sweet, umami compounds, and characteristic aromas.
- Ultrasonic treatment increased organic acids and nucleotides.
- Microwave treatment facilitated ester and phenolic compound generation.
- Qingke 20 and Zhejiang 1513 showed superior taste and aroma post-enzymatic hydrolysis, respectively.
Conclusions:
- Extraction methods significantly impact Lentinula edodes flavor profiles.
- Enzymatic hydrolysis is effective for releasing desirable flavor compounds.
- Findings provide a basis for targeted shiitake mushroom seasoning development.
