The effect of combining the enzymolysis of snail digestive enzyme and β-glucanase on the release of flavor in Lentinus edodes powder.

In this paper, the regulatory effect of combining the enzymolysis of snailase and β-glucanase on the flavor release of Lentinula edodes powder was analyzed. The flavor attributes and differences of volatiles before and after enzymatic hydrolysis were evaluated using gas chromatograph-ion mobility spectrometry, electronic nose, and quantitative descriptive analysis. The results showed that a total of 70 volatile compounds were identified, the flavor contributions of nitrogen oxides, sulfides, and aromatic compounds in L. edodes were significantly enhanced after enzymatic hydrolysis. The enzymatically treated L. edodes received the highest scores in fruity flavor and sour flavor. After enzymatic hydrolysis of shiitake, 2-methyl butanal (bitter almond note) and 1-octen-3-one (grassy note) showed a significant decrease in flavor contribution, while the flavor contribution of β-caryophyllene and acetic acid, associated with sweet and sour flavor, significantly increases. Principal component analysis revealed that the flavor profile of shiitake powder was significantly reconstructed after enzymatic treatment.