Isolation and synthesis of lenthionine, an odorous substance of , an edible mushroom.

Morita, Katsura; Kobayashi, Shigeru

doi:10.1016/s0040-4039(01)99667-4

Cited by 90 publications

(40 citation statements)

References 2 publications

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“…Lenthionine (1,2,3,5,6-pentathiepane) (59), a cyclic polysulfide known to possess the characteristic aroma of black mushroom, was first identified in dry mushroom in 1966 (38). Recently, 18 noncyclic and cyclic sulfur-containing compounds were identified from the extract of the homogenate of fresh black mushroom.…”

Section: Flavor Of Black Mushroommentioning

confidence: 99%

Flavor chemistry of Chinese foods

Ho¹,

Zhang²,

Shi³

et al. 1989

Food Reviews International

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The rich and delicate flavors are the mam reason that Chinese cuisine is held in high esteem worldwide. Seasonings and spices are heavily used in most Chinese foods. This review summarizes the flavor chemistry of some seasonings and spices such as soy sauce, vinegar garlic, scallions, 254 HO ET AL.shallots, ginger, star anise, and black mushroom, all of which are commonly used in Chinese foods. The possible interactions of seasonings or spices with other ingredients in the cooking of Chinese dishes are emphasized. Selected examples of the flavors of traditional Chinese foods are presented.The Chinese have developed one of the most sophisticated cuisines in the world. Every day a billion mouths help to make Chinese food better and better. While it is often said that a common written language holds the Chinese civilization together, chopsticks, perhaps, play a stronger role as "cultural cement" than the Chinese writing brush (1).The rich and delicate flavors are the main reason that Chinese" cuisine is so well liked and popular. Seasonings and spices are heavily used in most Chinese foods. Explicit recommendations for the use of seasoning appear in Li Ji (The Book of Rites), believed to have been written in the Spring-Autumn Era (before 476 B.C.). For instances:For seasoning, mostly sourness in the spring, mostly bitterness in the summer, mostly spiciness in the autumn, mostly saltiness in the winter, moderated always with smooth and sweet seasonings.... (1) Climate has a considerable influence on the seasonings favored in any particular geographical area. The people of Sichuan and Hunan, situated in the Yangtze River Basin, use chili peppers with a heavy hand in their cooking; in the Yellow River Basin areas, large quantities of scallion and garlic are consumed; and in the coastal provinces of Guandong, Fujian, and Taiwan, ginger root is preferred.An attempt is made here to review the flavor chemistry of some seasonings and spices commonly used in Chinese foods. Special efforts are paid to discussion of the possible interactions of seasonings or spices with other ingredients in the cooking of Chinese dishes. Selected examples of the flavors of traditional Chinese foods are also presented. SOY SAUCE FLAVORSoy sauce is the most popular condiment used in Chinese cuisine. Many Chinese consider their food "naked" without the presence of soy sauce. In the production of genuine fermented soy sauce, heat-treated soybean and wheat are cultured with Aspergillus oryxae or sojae and then mixed with salt water to make a mash. The mash is fermented with lactobacilli and yeast, and then is well aged to make soy sauce (2).

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Section: Flavor Of Black Mushroommentioning

confidence: 99%

Flavor chemistry of Chinese foods

Ho¹,

Zhang²,

Shi³

et al. 1989

Food Reviews International

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“…Cyclic sulfur compounds, including 1,2,3,5,6-pentathiepane (lenthionine), 1,2,4-trithiolane, and 1,2,4,5-tetrathiane, are important characteristic compounds in dried shiitake. Morita and Kobayashi 1,2) reported that lenthionine has a strong shiitake aroma even in small quantities and an antibiotic activity against a number of microorganisms including many bacteria and fungi. Wada et al, 3) indicated that lenthionine was unstable when heated at 100 C in 10% alcohol solution for 1 h at a pH greater than 5.0.…”

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confidence: 99%

Encapsulation of Shiitake (Lenthinus Edodes) Flavors by Spray Drying

Shiga

Yoshii

Ohe

et al. 2004

Bioscience, Biotechnology, and Biochemistry

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“…Compound 35 is identified as 2,3,4,6-tetrathiaheptane due to the presence of m/z 93 and 79 fragments; the value of the chromatographic retention index of 35 is coherent with those of the previous sulfur compounds. Compound 41 with molecular mass 218 and five sulfur atoms should be the superior homologue of 35; the structure of On the other hand, the first three dimethyl polysulfides 10, 22, and 32 were identified in M. alliaceus as reported in Lentinus edodes (Morita and Kobayashi, 1966;Chen and Wu, 1984;Chen and Ho, 1986), cheeses (Cuer et al, 1979), Allium species, i.e., onions (Kuo and Ho, 1992) and leeks (Stephani and Baltes, 1992), and brassicaceous vegetables (Maruyama, 1970). 1,2,4-Trithiolane (27), which was found in high level in L. edodes (Chen and Ho, 1986), was detected in very low amount in M. alliaceus; compound 27 was identified by the retention index value and mass spectrum, which were similar to those reported by Chen and Ho (1986).…”

Section: Resultsmentioning

confidence: 99%

Volatile Flavor Constituents of FreshMarasmius alliaceus(GarlicMarasmius)

Rapior

Breheret

Talou

et al. 1997

J. Agric. Food Chem.

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Comparative analyses of volatile flavor constituents of fresh wild Marasmius alliaceus (garlic Marasmius) were carried out by organic solvent extraction and dynamic headspace concentration using GC/MS and GC/sniffing. Sixteen and 27 volatile components were identified by solvent and headspace methods, respectively. The major linear sulfur-containing compounds identified in Marasmius species were 2,4,5,7-tetrathiaoctane and 2,3,5-trithiahexane by solvent extraction and 2,4-dithiapentane, 3,4-dithiahexane, and 2-thiapentanal by headspace concentration. Seven volatile compounds were identified by both methods, i.e., 1,3-dithietane, benzaldehyde, 2,3,5-trithiahexane, 2,3,4,6-tetrathiaheptane, and three dimethyl polysulfide components (dimethyl disulfide, dimethyl trisulfide, dimethyl tetrasulfide). Solvent extraction and headspace concentration analyzed all volatile components present in mushrooms and only exhaled compounds, respectively.

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Isolation and synthesis of lenthionine, an odorous substance of , an edible mushroom.

Cited by 90 publications

References 2 publications

Flavor chemistry of Chinese foods

Flavor chemistry of Chinese foods

Encapsulation of Shiitake (Lenthinus Edodes) Flavors by Spray Drying

Volatile Flavor Constituents of FreshMarasmius alliaceus(GarlicMarasmius)

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