Lentinus Edodes Flavor Analysis And Technology Of Preparation Of Its Flavor By Thermal Reaction

Lentinus edodes: fleshy delicate and delicious, rich and pleasant flavor, rich nutrition, and has lower blood pressure, anti-virus, anti-cancer, etc. It is well-known edible and medicinal fungi. A wide range of mushrooms, shiitake mushrooms, lentinus edodes is located in the first, because of its nutritional value, medicinal effect, and the seductive aroma of Qin spleen scent aroused widespread concern and research.Shiitake mushroom flavor unique because the activity of flavor components constitute more. In this paper, three locations (Dongbei, Fujian, Jiangxi) lentinus edodes flavor components experiment with in detail and in-depth analysis; Heat processed lentinus edodes emit strong aroma comes mainly from lentinus edodes Maillard reaction produce oxygen-containing heterocyclic compounds (furan derivatives), sulfur-containing heterocyclic compounds (thiazoles, thiophenes, and sulfur heterocycles alkanes), and nitrogen-containing heterocyclic compounds (pyrazine, pyridine) and so on. Comprehensive use of lentinus edodes in recent years primarily to the seasoning on the Rough-based, this paper further study of the "bio-enzyme solution - thermal reaction, "preparation of lentinus edodes flavor of the process. Specific tasks are as follows:Fist. Using simultaneous distillation extraction / GC-MS analysis, the three lentinus edodes flavor components of origin analysis to study the extraction time, solid-liquid ratio and the extraction solvent three factors on the impact of lentinus edodes flavor components, and is optimized to determine the best extraction conditions.(1) the best extraction conditions:Dongbei lentinus edodes: extraction time 6h, solid-liquid ratio of 1:12.5, extraction solvent ethyl ether, were identified 137 kinds of flavor compounds.Fujian lentinus edodes: extraction time 6h, solid-liquid ratio of 1:15, extraction solvent ethyl ether, were identified 113 flavor compounds.Jiangxi lentinus edodes: extraction time 6h, solid-liquid ratio of 1:15, extraction solvent ethyl ether, were identified 111 kinds of flavor compounds.(2) of the lentinus edodes flavor contribution to the larger compounds category:Dongbei lentinus edodes: 10 oxygen-containing heterocyclic compounds , 36 sulfur-containing compounds, 21 nitrogen-containing heterocyclic compounds, 11 phenols, 10 aldehydes, 8 ketones, 12 alcohols.Fujian lentinus edodes: 11oxygen-containing heterocyclic compounds, 38sulfur-containing compounds, 16 nitrogen-containing heterocyclic compounds, 5phenols, 11aldehydes,9 ketones,8 alcohols.Jiangxi lentinus edodes: 11 oxygen-containing heterocyclic compounds,44 sulfur-containing compounds 16nitrogen-containing heterocyclic compounds, 1phenol,6aldehydes, 8ketones, 16alcohols.(3) the higher content of the three producing lentinus edodes flavor components:Dongbei lentinus edodes: 2-Furanmethanol (0.90%), dibenzofuran (0.30%), dimethyl disulfide (3.07%), 1,2,4 - trithiolane (0.89%), 3,5 - dimethyl-1,2,4 - Trithiolane (4.20%), 1,2,4,6 - tetrathiepane(3.33%), methyl pyrazine (0.41%), 1 - methyl-1H-pyrrole (0.34%), 3-octanone (0.62%), 1-octen-3- ol (2.03%), phenylethyl alcohol (1.47%), benzaldehyde (0.14%).Fujian lentinus edodes: furfural (0.72%), dihydro-5-pentyl-2(3H)-furanone, (0.18%), dimethyl disulfide (1.98%) , 1,2,4- trithiolane (3.24%), 3,5-dimethyl-1,2,4-trithiolane (0.89%), methanethiol (0.33%) , 2-imidazolidinone (0.73%), 1- acetyl-1H-imidazole (0.25%), 3-methyl- butanal, (0.91%), phenylacetaldehyde (0.25%), 1-octen-3-one (0.18%), 1 - octen -3 - ol (0.28%), phenylethyl alcohol (0.31%).Jiangxi lentinus edodes: 2 - pentyl furan (0.14%), furfural (0.45%), dimethyl disulfide (1.67%), 3,5-dimethyl-1,2,4– trithiolane (2.12%), 1,3,5-trithiane (1.66%), 2,3-dimethyl pyrazine, (0.02%), 1- acetyl-1H-imidazole (0.32%), benzaldehyde (0.11%), 3-octanone (0.05%), 1-octen -3 ol (1.25% ), phenylethyl alcohol (0.52%).Second. Using solid-phase microextraction / GC-MS analysis, the three origin lentinus edodes head fragrant aroma composition analysis, solid-phase micro-extraction and simultaneous distillation and extraction complement each other, combined with gas - chromatography-mass spectrometry with a complete analysis of the lentinus edodes 's flavor components. In this part of the study of the extraction fiber adsorption time, extraction temperature and fiber type of lentinus edodes flavor impact and is optimized to determine the best extraction conditions.(1) the best extraction conditions:Dongbei lentinus edodes: extraction time, 45min, extraction temperature 60℃, black extracted fiber ,43 volatile substances were identifiedFujian lentinus edodes: extraction time, 60min, extraction temperature 60℃, black extracted fiber, 57 kinds of volatile substances were identifiedJiangxi lentinus edodes: extraction time, 60min, extraction temperature 50℃, black extracted fiber, 53 kinds of volatile substances were identified.(2) of the lentinus edodes flavor compounds that contribute to a larger type of comparison:Dongbei lentinus edodes:7oxygen-containing heterocyclic compounds,9 sulfur-containing compounds,1nitrogen-containing heterocyclic compounds, 2phenols,5 aldehydes,3 ketones,6 alcohols.Fujian lentinus edodes: 2 oxygen-containing heterocyclic compounds, 6 sulfur-containing compounds, 6 nitrogen-containing heterocyclic compounds, 1 phenol, 4aldehydes, 3 ketones, 10alcohols .Jiangxi lentinus edodes: 5 oxygen-containing heterocyclic compounds, 5 sulfur-containing compounds, 3 nitrogen-containing heterocyclic compounds, 1 phenol, 6 aldehydes, 6ketones, 11alcohols.(3) identify the lentinus edodes in a higher content of flavor components:Dongbei lentinus edodes: dihydro-5-methyl-2(3H)furanone(1.82%), butyrolactone (1.08%), dimethyl trisulfide(13.36%), 1,2,4-trithiolane(3.70%), 1,2,4,5-tetrathiane (1.03%), methyl pyrazine(0.11%), 3-methyl-butanal(4.07%), 2,3-butanedione (3.27%), 1-octen-3-ol(1.11%).Fujian lentinus edodes: dihydro-5-methyl-2(3H)furanone (1.76%), dimethyl trisulfide(0.81%),1,2-propanedithiol(0.98%),1,2,4-trithiolane(0.52%),1,2,4,5-tetrathiane(0.34%),2-pyrrolidinone(1.12%),3-methyl-butanal (1.25%), 1-octen-3-ol (2.14% ).Jiangxi lentinus edodes: dihydro-5- methyl -2(3H) furanone(11.69%), butyrolactone (6.15%), 1,2 - propanedithiol (0.85%), 1,2, 4 - trithiolane(1.08%), 1,2,4,5-tetrathiane(0.45%), 2,5-dimethyl pyrazine(0.36%), 2-pyrrolidinone ( 0.56%), 3-methyl-butanal (2.38%), 1-octene-3-ol (2.95%).Third. In flavor, the paper detection by GC-O the origin of the three lentinus edodes aroma was evaluated; the smell, the article on the three locations using electronic nose drew a distinction between the smell of lentinus edodes; in taste, the paper using electronic tongue (artificial taste recognition technology) combined with principal component analysis (PCA) of the three locations were identified in the taste of lentinus edodes.(1) GC-O analysis:Dongbei lentinus edodes: including mushroom aroma 3 compounds, including the Hong Bulb 4 compounds, including caramel fragrance, roasted, fragrant, 6 compounds.Fujian lentinus edodes: including mushroom aroma 1 compounds, including Bulb 6 compounds, including caramel aroma, roast aroma, fragrant, 5 compounds.Jiangxi lentinus edodes: including mushroom aroma 2 compounds, including Bulb fragrance 5 compounds, with caramel aroma, roasted, fragrant, 4 compounds. From this, the three main producing lentinus edodes differences between Hong aroma not to mushroom aroma, and garlic aroma, caramel aroma, roasted, fragrant and other conspicuous; because of different origin, the other the aroma of different flavor of the lentinus edodes play a coordinated, balanced role.(2) electronic nose analysis:Between Fujian and Jiangxi lentinus edodes odor discrimination of small(40%), between Fujian and Dongbei lentinus edodes odor discrimination of Jiangxi and the Dongbei over the two odor discrimination of large lentinus edodes(86%).(3) electronic tongue analysis:Dongbei of Fujian and Jiangxi, shiitake mushrooms and taste of distinction between the larger degree(98%), Fujian and Jiangxi origin of the shiitake mushrooms flavor differentiate between the two degrees less (65%), this may be because of different geographical location (including climate, temperature and soil) caused .Forth. In this paper, shiitake mushroom flavor prepared by the thermal reaction process technology to find the enzyme lentinus edodes slurry preparation technique and the thermal reaction optimum conditions .(1) the best enzyme lentinus edodes slurry preparation conditions:Mushroom enzyme by orthogonal test preparation optimization of pulp obtained: enzymatic hydrolysis of enzyme dosage and reaction time on the impact of hydrolysates mushroom, which is the most significant cellulase, the factors on the hydrolysis Effect of the order was A> C> B> D, the optimal level combination A3B3C3D3, namely: cellulase of 4‰, xylanase dosage of 4‰, papaya protease 3‰, the reaction time 3h, the Under these conditions, get rich mushroom flavor hydrolysates .(2) the thermal reaction optimum conditions :By orthogonal test conditions on thermal reaction mushrooms optimization, the optimization process to find ideal conditions: thermal reaction optimum conditions: D-(+ ) - xylose 1g, L-cysteine 2g, reaction temperature 100℃, reaction time 180min, preparation of lentinus edodes flavor rich flavor, a strong meat flavor, palate a longer time, like a real high.