Abstract
SUMMARY— Investigations on the physico‐chemical properties and a sensory evaluation as a component of Shiitake flavor were carried out with lenthionine, a substance which was isolated from dried Shiitake mushroom. Lenthionine is practically insoluble in water but soluble in non‐polar solvents. Its stability in an aqueous solution changes greatly with the pH of the solution.Lenthionine was identified as a significant component in the aroma of Shiitake mushroom and its detectable threshold level is at a concentration between 0.27 and 0.53 porn in water. This new aroma‐bearing substance will be used as a flavor additive in various foods.
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