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The objective of this study was to determine the influence of roasting conditions on the volatile flavor profiles and functional properties of shiitake mushrooms. Six different roasting temperatures between 80 °C and 180 °C with 20 °C increments were selected, and mushrooms were roasted for 60 min in a conventional oven. Roasting shiitake mushroom...
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... volatile aromatic compounds were identified in the shiitake samples roasted at different temperatures ( Table 4). The 26 volatile compounds identified included the following: eight aldehydes, including isobutyraldehyde, 3-methyl butanal, 2-methyl butanal, 2-methyl-2-butenal, pentanal, 2-methyl pentanal, hexanal, and benzaldehyde; four sulfur-containing compounds, namely carbon disulfide, thiophene, dimethyl disulfide, and 2-methylthiophene; four alcohols, including 2-pentanol, 3-methyl 1-butanol, 2-methyl 1-butanol, and 1-pentanol; three pyrazines, 2-methyl pyrazine, 2,5-dimethyl pyrazine, and 2,3,5-trimethyl pyrazine, and seven other compounds. ...Context 2
... volatile aromatic compounds were identified in the shiitake samples roasted at different temperatures ( Table 4). The 26 volatile compounds identified included the following: eight aldehydes, including isobutyraldehyde, 3-methyl butanal, 2-methyl butanal, 2-methyl-2-butenal, pentanal, 2-methyl pentanal, hexanal, and benzaldehyde; four sulfur-containing compounds, namely carbon disulfide, thiophene, dimethyl disulfide, and 2-methylthiophene; four alcohols, including 2-pentanol, 3-methyl 1-butanol, 2-methyl 1-butanol, and1-pentanol; three pyrazines, 2-methyl pyrazine, 2,5-dimethyl pyrazine, and 2,3,5-trimethyl pyrazine, and seven other compounds. ...Similar publications
Agricultural waste products can be used as biosorbents for bioremediation once they are low-cost and high-efficient in pollutants removal. Thus, waste products from mushroom farming such as cutting and substrate of Lentinula edodes (popularly known as shiitake) and Agaricus bisporus (also known as champignon) were evaluated as biosorbents for metal...
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... Furthermore, several nucleotides [5 ′ -guanosine monophosphate, 5 ′ -inosine monophosphate, and 5 ′ -xanthosine monophosphate] are also involved in imparting a umami taste [11], while sugars and sugar alcohols can influence sweetness [3]. In addition to non-volatiles, aliphatic C8 compounds (e.g., 1-octen-3-ol, 3-octanol, 1-octanol, 1-octen-3-one, and 3-octanone), sulfur-containing compounds (dimethyl disulfide and dimethyl trisulfide), aldehydes (hexanal, nonanal, benzaldehyde, etc.), acids (hexanoic acid, octanoic acid, nonanoic acid, etc.), alkanes (dodecane, hexadecane, etc.), alcohols (1-octen-3-ol, 3-octanol, 1-hexanol, etc.), and esters (methyl ester) are responsible for various flavors [9,12]. ...
... Furthermore, several nucleotides [5′-guanosine monophosphate, 5′-inosine monophosphate, and 5′-xanthosine monophosphate] are also involved in imparting a umami taste [11], while sugars and sugar alcohols can influence sweetness [3]. In addition to non-volatiles, aliphatic C8 compounds (e.g., 1-octen-3-ol, 3-octanol, 1-octanol, 1-octen-3-one, and 3-octanone), sulfurcontaining compounds (dimethyl disulfide and dimethyl trisulfide), aldehydes (hexanal, nonanal, benzaldehyde, etc.), acids (hexanoic acid, octanoic acid, nonanoic acid, etc.), alkanes (dodecane, hexadecane, etc.), alcohols (1-octen-3-ol, 3-octanol, 1-hexanol, etc.), and esters (methyl ester) are responsible for various flavors [9,12]. ...
Beech mushrooms (Hypsizygus marmoreus) are edible mushrooms commercially used in South Korea. They can be classified into white and brown according to their pigmentation. This study analyzed the metabolites and biological activities of these mushrooms. Specifically, 42 metabolites (37 volatiles, two phenolics, and three carbohydrates) were quantified in white beech mushrooms, and 47 (42 volatiles, two phenolics, and three carbohydrates) were detected in brown mushrooms. The major volatiles detected were hexanal, pentanal, 1-hexanol, and 1-pentanol. Brown mushrooms contained higher levels of hexanal (64%) than white mushrooms (35%), whereas white mushrooms had higher levels of pentanal (11%) and 1-pentanol (3%). Most volatiles were more abundant in white mushrooms than in brown mushrooms. Furthermore, brown beech mushrooms had a higher phenolic content than white mushrooms. Biological assays revealed that both types of mushroom demonstrated anti-microbial activities against bacterial and yeast pathogens and weak DPPH scavenging activity. The extracts from both mushrooms (50 μg/mL) also exhibited strong anti-inflammatory properties. Brown mushroom extracts showed higher antioxidant, anti-microbial, and anti-inflammatory properties than white mushroom extracts. This study reported that the differences in phenotype, taste, and odor were consistent with the metabolite differences between white and brown beech mushrooms, which have high nutritional and biofunctional values.
... Among those edible fungi, Lentinus edodes (Shiitake) is the most consumed, and production exceeded 10 million tons in 2020 [7]. Lentinus edodes is always used as a "functional food", as it contains many health-promoting compounds such as polysaccharides, dietary fiber, essential amino acids, and minerals [8]. Many studies have been conducted on Lentinus edodes in recent years, particularly regarding their nutritional and health benefits, ranging from improving health to preventing disease [9]. ...
Cooking methods affect the compositions of Lentinus edodes metabolites. Nevertheless, little information is available on the specific impact of different cooking methods on Lentinus edodes via metabolomic analysis. This study determined the influence of boiling, steaming, air-frying, and roasting on the metabolomic profiles of Lentinus edodes based on UHPLC-Q-Exactive Orbitrap MS/MS in combination with chemometrics. A total of 990 metabolites were detected and classified into 11 super-classes. Subsequently, the metabolites of the four cooking methods were distinguished using multivariate statistical analysis. The results showed that boiling caused a massive loss of metabolites while roasting and air-frying led to an evident upregulation. The upregulation of metabolites in the steaming groups was not as significant as in roasting and air-frying. This study provided reference data for a comprehensive understanding of the metabolites associated with domestic cooking methods and valuable guidance for the development of Lentinus edodes and its products in the future.
... This reduction could potentially be attributed to heat-induced changes, which may result in the degradation or alteration of phenolic compounds. The free form of these compounds could release and increase as the temperature and heating time increase [29]. Previous studies by Ren et al. [21] and Dong et al. [30] have demonstrated the complex effects of thermal processing on phenolic compounds, highlighting that the impact can vary depending on the mushroom's cell structure. ...
Shiitake mushrooms are prized for their unique flavor and bioactive properties. While there has been extensive research on drying methods, a comprehensive investigation of the effects of drying parameters in the dry-moist-heat system on shiitake quality is still needed. This study aimed to investigate the effects of dry-moist-heat aging on dried shiitake mushrooms comprehensively. Four aging temperatures, specifically 50, 60, 70, and 80 °C, were applied to the mushrooms, maintaining a constant humidity level of 75% RH and aging duration of 20 days. Color analysis revealed a progressive decrease in measured values as aging temperature increased, indicating noticeable changes in visual characteristics. Regarding amino acid composition, glutamic acid was found to be the predominant amino acid in shiitake mushrooms in the range of 90.29–467.42 mg/100 g. However, aging led to a reduction in overall amino acid content, with higher aging temperatures resulting in greater decline. Similarly, the equivalent umami content (EUC) also decreased (from 123.99 to 7.12 g MSG/100 g) with the increase in aging temperatures up to 80 °C, suggesting a decline in the overall umami taste sensation. Interestingly, despite the reduction in amino acid levels and umami content, the aging process positively impacted the phenolic compounds and the antioxidant activity of dried shiitake mushrooms. The antioxidative abilities of all aged mushroom extracts for DPPH, ABTS, and FRAP ranged from 65.01 to 81.39 µg TE/mL, 87.04 to 258.33 µg GAE/mL, and 184.50 to 287.68 µg FeSO4/mL, respectively. The utilization of aged temperature at 60 °C for 20 days with controlled relative humidity (~75%) should be a suitable aging condition of this edible mushroom with both antioxidant and umami qualities. Nevertheless, the control sample demonstrated higher levels of amino acid content and EUC compared to the aged samples. Conversely, the aged samples exhibited higher polyphenol content and greater antioxidant activity. Depending on specific requirements, these powders can be used in food formulation as flavor enhancers for control samples or as enriching agents for polyphenols and antioxidant activity in matured samples. Therefore, all of the powders obtained have potential applications in the field of nutrition.
... Especially in rela-tion to glucans, the snack's content seems to be unaffected by its preparation (including cooking) process compared with the raw material [19]. This agrees with other studies i.e., in Shiitake or Ganoderma mushrooms [41,42]. ...
Nowadays, as the pandemic has reshaped snacking behaviors, and consumers have become more health-conscious, the need for the incorporation of “healthy snacking” in our diets has emerged. Although there is no agreed-upon definition of “healthy snacking”, dietary guidelines refer to snack foods with high nutritional and biological value. The aim of this study was to chemically characterize and determine the nutritional value of an innovative UVB-irradiated and baked snack from Pleurotus eryngii mushrooms. P. eryngii is an edible mushroom native to the Mediterranean basin. We applied proximate composition, amino acids, fatty acids, vitamins, and macro and trace elements analyses. Also, we computed indices to assess the nutritional quality of food, and we evaluated the sensory characteristics of the mushroom snack. We found high nutritional, consumer, and biological values for the snack. More specifically it was low in calories, high in fibre and protein, low in lipids, without added sugars, and high in ergosterol and beta-glucans. Additionally, it had some vitamins and trace elements in significant quantities. Its NRF9.3 score was considerably high compared to most popular snacks, and the snack exhibited high hypocholesterolemic and low atherogenic and thrombogenic potentials. In conclusion, as a result of UVB-irradiation and baking of P. eryngii mushrooms, the snack’s nutritional and biological value were not affected; instead, it provided a “healthy snacking” option.
... Lentinus edodes is one generally famous and broadly developed edible mushroom and reported to have high antioxidant activity. This mushroom has been reported to have high antioxidant ability when roasted at 140 • C (Hwang et al., 2021). Recently shiitake stem noodles were prepared and its analysis study showed high antioxidant activity after digestion. ...
Mushrooms have been an indispensable element of the human culture since antiquity and are cherished all over the globe for their nutritive and therapeutic benefits. Being acknowledged as “the new superfood” of the future, they are a cardinal component of human diet for boosting health status and well being. Mushrooms are endowed with antioxidant, antimicrobial, anticancer, prebiotic, antidiabetic, and anti-inflammatory activities, upholding a great therapeutic potential and a huge spectrum of clinical applications. The wide ranges of bioactive compounds including polysaccharides, polysaccharides protein complexes, peptides and proteins, terpenoids and phenolic compounds have been reported from diverse groups of mushroom. Laden with a wealth of nutrients and innumerable biomolecules of therapeutic worth, they are internationally appreciated and envisaged as world's largest untapped resources of dietary supplements. In the recent years, owing to significant healthier lifestyle changes, dietary practices of people and consumers opting for immunity enhancing supplements especially during the COVID-19 pandemic, the yearning for mushroom based nutraceuticals and functional foods is on rise. This review gives comprehensive details on the biodiversity of mushrooms, its nutritional and medicinal importance, secondary metabolites especially of nutraceuticals and pharmaceutical potential, and their role as bioactive agents and application in preparing mushroom based value-added products.
... A key component of MS approach is the MS Library; flavor analysis, for instance, benefits from the NIST library (61). A dedicated library for Maillard reaction chemicals does not exist, though. ...
During food processing, especially heating, the flavor and color of food change to a great extent due to Maillard reaction (MR). MR is a natural process for improving the flavor in various model systems and food products. Maillard reaction Products (MRPs) serve as ideal materials for the production of diverse flavors, which ultimately improve the flavor or reduce the odor of raw materials. Due to the complexity of the reaction, MR is affected by various factors, such as protein source, hydrolysis conditions, polypeptide molecular weight, temperature, and pH. In the recent years, much emphasis is given on conditional MR that could be used in producing of flavor-enhancing peptides and other compounds to increase the consumer preference and acceptability of processed foods. Recent reviews have highlighted the effects of MR on the functional and biological properties, without elaborating the flavor compounds obtained by the MR. In this review, we have mainly introduced the Maillard reaction-derived flavors (MF), the main substances producing MF, and detection methods. Subsequently, the main factors influencing MF, from the selection of materials (sugar sources, protein sources, enzymatic hydrolysis methods, molecular weights of peptides) to the reaction conditions (temperature, pH), are also described. In addition, the existing adverse effects of MR on the biological properties of protein are also pointed out.
... Roncero Ramos et al. [132] also reported a decrease in antioxidant activity after boiling and frying processes. However, the study of Hwang et al. [133] indicated that roasting temperatures of 140 • C applied to Lentinula edodes increased antioxidant activities, including ABTS and DPPH radical scavenging activity, and total phenols and polyphenols contents. The authors attributed the increase in antioxidant activity to the deactivation of endogenous enzymes responsible for oxidation. ...
Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their valuable nutritional contents in protein, dietary fiber and bioactive compounds make them ideal candidates for use in foods in efforts to improve their nutritional profiles. This trend is in line with the consumer’s growing demand for more plant-based foods. The present review paper explores different studies focused on the use of common edible mushrooms as an ingredient and additive replacer by using them in fresh, dried, or even extract forms, as meat, fat, flour, salt, phosphates, and antioxidant replacers. The replacement of meat, fat, flour, and salt by mushrooms from commercial species has been successful despite sensorial and textural parameters can be affected. Moderate concentrations of mushrooms, especially in powder form, should be considered, particularly in non-familiarized consumers. In the case of antioxidant and antimicrobial properties, results are variable, and more studies are necessary to determine the chemical aspects involved.
... The 180 • C treatment reduced the TPC to 2.65 mg GAE g −1 DW significantly. Similar results were reported from heat-treated or roasted Shiitake mushroom in two independent studies where the heat treatment at 100 and 121 • C for 13 and 30 min, and roasting at 80, 100 120,140 and 160 • C for 60 min, significantly increased the detected polyphenolic contents [22,35]. ...
... The 180 °C treatment reduced the TPC to 2.65 mg G DW significantly. Similar results were reported from heat-treated or roasted S mushroom in two independent studies where the heat treatment at 100 and 121°C and 30 min, and roasting at 80, 100 120,140 and 160 °C for 60 min, significantly inc the detected polyphenolic contents [22,35]. In contrast to the results of Hwang et al. [35], where the 180 • C treatment for half an hour had no negative impact on the TPC of the Shiitake mushroom, the same temperature treatment for 20 min reduced the TPC of our sample significantly when compared with the control. ...
... Similar results were reported from heat-treated or roasted S mushroom in two independent studies where the heat treatment at 100 and 121°C and 30 min, and roasting at 80, 100 120,140 and 160 °C for 60 min, significantly inc the detected polyphenolic contents [22,35]. In contrast to the results of Hwang et al. [35], where the 180 • C treatment for half an hour had no negative impact on the TPC of the Shiitake mushroom, the same temperature treatment for 20 min reduced the TPC of our sample significantly when compared with the control. ...
The effect of heat treatment on dried fruiting bodies of Reishi medicinal mushroom (Ganoderma lingzhi) is investigated. Control and samples treated for 20 min at temperatures of 70, 120, 150 and 180 °C were subjected for their free radical scavenging capacity, different glucans and total phenolic content determination. The growth rate of Escherichia coli and Lactobacillus casei supplemented with control and heat-treated samples is also investigated. The roasted mushroom samples at 150 °C and 180 °C showed the highest level of β-glucan (37.82%) and free radical scavenging capacity on 2,2-diphenyl-1-picrylhidrazyl (DPPH•) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS•+). The content of total phenolics (TPC) was also influenced by heat treatment and significantly higher TPC values were recorded in samples treated at 120 °C and 150 °C. The presence of reducing sugars was only detected after heat treatment at 150 °C (0.23%) and at 180 °C (0.57%). The heat treatments at 120, 150 and 180 °C, significantly attenuated the number of colony-forming units (CFU) of pathogenic E. coli, in a linear relationship with an elevated temperature. The supplementation of heat-treated Reishi mushroom at 120 °C resulted in the highest growth rate of probiotic L. casei. The obtained results in this study revealed the significant effect of short-term heat treatment by enhancing the antioxidant capacity, β-glucan solubility and prebiotic property of the dried basidiocarp of Reishi mushroom.
