Papers mentioning shiitake or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Lentinula edodes (shiitake mushroom) is renowned for its distinctive aroma, chiefly attributed to lenthionine (1,2,3,5,6-pentathiepane), a cyclic organosulfur compound. Exogenous c... Read full abstract on PubMed →
<h4>Background</h4>High dietary protein levels in aquafeeds lead to increased nitrogenous waste, which requires the development of sustainable feeding strategies that balance growt... Read full abstract on PubMed →
Hydrogen sulfide (H<sub>2</sub>S), known for many decades exclusively for its toxicity and the smell of rotten eggs, has been re-discovered for its pleiotropic effects at the cardi... Read full abstract on PubMed →
BACKGROUND: One of the best preservation method for long-term storage is drying. In this work, the influence of different drying methods on aroma and sensory profile of shiitake mu... Read full abstract on PubMed →
UNLABELLED: The present study was carried out to evaluate changes in the volatile composition and chemical characteristics of shitake mushroom pickled. The volatile components were... Read full abstract on PubMed →
For <i>Lentinula edodes</i>, its characteristic flavor is the key determinant for consumer preferences. However, the tissue-specific volatile flavor variations of the fruiting body... Read full abstract on PubMed →
Aroma is an important factor affecting mushroom character and quality. According to the different reaction pathway, the key aroma metabolites (sulfur and eight-carbon volatiles) fo... Read full abstract on PubMed →
To unambiguously identify their structures and to evaluate their organoleptic properties, several constitutional und configurational isomers of dialkyl-tetrathianes and dialkyl-pen... Read full abstract on PubMed →
Shiitake mushrooms slurry (SMS) was innovatively prepared using a high-energy fluidic microfluidizer (HEFM) under different pressure (0-120 MPa). The equivalent umami concentration... Read full abstract on PubMed →
In this study, the microbiota of ready-to-eat surströmming from three Swedish producers were studied using a combined approach. The pH values of the samples ranged between 6.67 ± 0... Read full abstract on PubMed →
Petai seeds are one of the well-known strong-smelling foods of the Southeast Asian region that have been harvested and commercially offered in different ripening forms. The current... Read full abstract on PubMed →
Chemical analysis of Zapoteca formosa extracts show that a variety of volatile sulfur-containing components, including cyclic polysulfides, are responsible for the distinctive odor... Read full abstract on PubMed →
The headspace of Parkia speciosa seeds was analysed by means of GC and GC-MS and found to contain 21 volatile components. The main constituents were hydrogen sulphide (41.30%), eth... Read full abstract on PubMed →
The presence of insoluble pulp particles influences flavor release and aroma characteristics in citrus juice. This study aimed to investigate the distribution of volatiles in both... Read full abstract on PubMed →
The lipid and flavor in milk are key factors that affect its quality, which profiles during donkey lactation are not yet clear. In this study, the lipids and volatile compounds (VO... Read full abstract on PubMed →
BACKGROUND: We investigated the correlation between urine VOC metabolites and airway function in children exposed to anthropogenic volatile organic compounds (VOCs), notable pollut... Read full abstract on PubMed →
Mouding sufu, a traditional fermented soybean product in China, has been recognized by the public in the southwestern regions of China. To reveal the microbial community succession... Read full abstract on PubMed →
Foods differing in fat content can be distinguished through olfaction alone. The mechanisms underlying the ability of humans to discriminate between foods differing in fat content... Read full abstract on PubMed →
As a new form of cigarettes, heated tobacco products (HTPs) have been rapidly distributed worldwide. In this study, an improved method for analyzing gaseous and particulate compoun... Read full abstract on PubMed →
The need for improved rapid diagnostic tests for tuberculosis disease has prompted interest in the volatile organic compounds (VOCs) emitted by Mycobacterium tuberculosis complex b... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.