Continuous counter-current extration process of flavor and taste of shiitake mushroom (Lentinula edodes)

• Autores: A.M. da C. Rodrigues, J. G. Jardine
• Localización: Alimentaria: Revista de tecnología e higiene de los alimentos, ISSN 0300-5755, Nº 319, 2001, págs. 135-138
• Idioma: español
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• Resumen

  • The objective of this work was to develop a conti-nuous counter-current extraction process of aroma and taste from Shiitake mushroom (Lentintila edodes Sing.). The Shiitake mushroom is the richest species in aronnatical composites that are responsible for the characteristic tlavor of mushroorn. Aroma and taste from shiitake mushroom were gotten in a continuous counter-current extraction using water as an extractor. An orthogonal factorial experimental design 2` was dono, with two replicas. The independent variables were: temperature (27 'C and 90 'C), pH (5 and 7) and Solvent/mushroom rate (2:1 and 1:1), 8 assays in total. This range of temperature, pH and sol/mushroom was chosen aceordine, to the literature and some preliminary tests. The results show that the conditions of temperature, pH and sol/mushroom ratio that provided the best yield of extraction of aroma and taste composites were: temperature 27 'C, pH 7.0 (neutral) and sol/niushroom ratio 2:1, what makes possible to obtain a natural extract of aroma and taste froni Shiitake mushroom.