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Abstract
Powdery encapsulation of shiitake flavors, extracted from dried shiitake, was investigated by spray drying. Flavor retention increased with an increase in drying air temperature and solid content, and decreased with an increase in dextrose equivalents of maltodextrin. A heat-treatment of the extract liquid made the lenthionine concentration increase, but did not influence the concentrations of the other flavors. The formation of lenthionine with heat-treatment could be described by the consecutive unimolecular-type first order reaction. Lenthionine content in a spray-dried powder prepared with the heated extracted liquid significantly increased. α-Cyclodextrin was the most suitable encapsulant of α-, β-, and γ-cyclodextrins to prepare the spray-dried powder, including lenthionine. The flavor retentions were markedly increased by using of α-cyclodextrin and maltodextrin in combination as an encapsulant.
