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Drying of Shiitake Mushroom : Effect of Drying on

Lenthionine Content

Charoenkwan Vanabordeenimit’, Sakarindr Bhumiratana2,

Tipaporn Yoovidhya3 and Naphaporn Rattanasomboon4

King Mongkut’s Institute of Technology Thonburi

Abstract

The objective of this research was to study the drying rate and the effect of

drying on the quality with consideration on lenthionine; the specific flavor of shiitake

mushroom. The result indicated that the rate of drying was significantly affected by

temperature and the experimental model used for prediction the drying rate fit reasonable

well with the experimental data. For the analysis of lenthionine, the method was modified

as follows, :- dried shiitake mushroom was left in distilled water at 60°C for 30 min.

and then extracted with hexanes using soxhlet method. The quantity of lenthionine in

the extracted solvent was determined by gas chromatography. The amount of lenthionine

foundinfreshanddriedshiitakemushroomwere2.78x10-5and3.84-8.92x10-5g/gdb.

mushroom, respectively. This indicated that the drying process affected the quantity of

lenthionine. The result of drying at various conditions showed that the quantity of

lenthionine decreased with the increase in the temperature and time. For the step change

in temperature during drying process, 40°C for 6 hours and then 60°C for another 6

hours, the amount of mushroom flavor was higher than that was developed by the

constant drying condition.

’ Graduate Student, Department of Food Engineering

’ Associate Professor, Department of Food Engineering

3 Assistant Professor, Department of Food Engineering

’ Lecturer, Department of Food Engineering

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sena73s795il1. Morita, K. Kobayashi, S., 1966, “Isolation and Synthesis of Lenthionine and Odorous

Su$stance of Shiitake, an Edible Mushroom,” Tetrahedron Letters, No.6, pp.5 7 3- 5 77.

2. Ito, Y., Toyoda, M., Sezuki, H. andIwaida, M., 1978, “Gas-Liquid Chromatography

of Lenthionine in Shiitake Mushroom (Lentinus edodes) with Special Reference to

the Relation between Carbondisulfide and Lentionine,” Journal of Food Science,

Vo1.43, No.4, pp.1287-1289.

3. Yasumoto, K., Iwami, K. and Mitsuda, H., 1971, “A New Sulfur Containing

Peptide from Lentinus edodes Acting as Precursor for Lenthionine,” Agricultural and

Biological Chemistry, Vol.35, No.13, pp. 2059-2069.

4. Yasumoto, K. and Mitsuda, H., 197 1, “Enzyme-Catalized Evolution of

Lenthionine from Lentinic Acid,” Agricultural and Biological Chemistry,

Vo1.35, No.13, pp. 2072-2080.

88

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