Characterization of Important Odorants in Rehydrated Lobster Mushrooms

Abstract

Lobster mushrooms, a type of wild edible mushroom found in the temperate forests of North America, are renowned for their unique seafood-like aroma. Due to their short harvesting season, these mushrooms are dried for year-round availability and are rehydrated before cooking. Little is known about the important odorants driving the rehydrated mushroom’s aroma. In this study, 35 odorants were identified in rehydrated lobster mushrooms through solvent assisted flavor evaporation (SAFE) and aroma extract dilution analysis (AEDA). Fourteen odorants were quantitated by stable isotope dilution assays (SIDAs) with 10 odorants exhibiting odor activity values (OAVs) ≥ 1. Important odorants included 2-acetyl-1-pyrroline (OAV 750), 1-octen-3-one (OAV 99), 2-phenylacetaldehyde (OAV 74), and 3-(methylsulfanyl)propanal (OAV 16). The study highlighted the quantitative changes induced by rehydration and investigated the reduction of organic acid content by quantitating these acids in the rehydration liquid. Additionally, an isotopologue enrichment experiment was performed to investigate the formation of 2-phenylacetaldehyde in an aqueous environment at ambient temperature. An aroma simulation model, developed using quantitative data, closely matched the aroma of rehydrated lobster mushrooms. This study enhances the understanding of how processing affects the flavor chemistry of lobster mushrooms, providing a foundation for further research on changes induced by thermal treatment.