Why are dried mushrooms more fragrant than fresh mushrooms?

Friends who have eaten mushrooms know that compared with other mushrooms, mushrooms have a special fragrance. After drying, they are soaked in water, and their fragrance is more obvious.

In fact, the reason for this fragrance is that a series of complex changes have taken place in the drying process of shiitake mushrooms, resulting in some volatile flavor substances, mainly including octacarbon compounds, sulfur-containing compounds, aldehydes, alcohols, acids, ketones, pyridine and humulus. Among them, sulfur-containing compounds are the most important. Among sulfur-containing heterocyclic compounds, the extract of Lentinus edodes (1, 2,3,5,6-pentathiacycloheptane) has the greatest influence on the flavor of Lentinus edodes.

Lentinus edodes essence is produced by Lentinus edodes acid under the action of enzymes, and octacarbon compounds are transformed from some unsaturated fatty acids (mainly linoleic acid and linolenic acid) in Lentinus edodes. These aroma components in shiitake mushrooms are not essential nutrients for human body, but such a strong aroma can increase appetite and help digest food. Lentinus edodes extract also has good antibacterial activity.

Compared with fresh mushrooms, dried mushrooms soaked in water are particularly fragrant. It is found that the main reason is the difference of sulfur compound content. The content of Lentinus edodes in dried Lentinus edodes (49.29%) is more than twice that in fresh Lentinus edodes (265,438+0.53%), and the content of Lentinus edodes essence in dried Lentinus edodes (0.53%) is also higher than that in fresh Lentinus edodes (0.47%). From fresh mushrooms to dried mushrooms, there will be an important process-Maillard reaction, and the attractive smell of braised pork is its credit. So it is not surprising that mushrooms are more fragrant after drying.