Enzymic Formation of Volatile Compounds in Shiitake Mushroom

14

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Enzymic Formation of Volatile CompoundsinShiitake Mushroom (Lentinus edodes Sing.) Chu-Chin Chen1,2, Su-Er Liu1, Chung-May Wu1, and Chi-Tang Ho2

Food Industry Research and Development Institute (FIRDI), P.O. Box 246, Hsinchu, 30099, Taiwan, Republic of China 2 Department of Food Science, Rutgers University-The State University of New Jersey, New Brunswick, NJ 08903 1

Volatile compounds of Shiitake mushroom (Lentinus edodes Sing.) are composed of eight-carbon containing alcohols and sulfur compounds. 1-Octen-3-ol and 2octen-1-ol are the major C8-compounds comprising the "mushroom" character of Shiitake mushroom. The characteristic "sulfurous" note of Shiitake mushroom is composed of cyclic S-compounds, such as lenthionine (C2 H4 S5 , 1,2,3,5,6-pentathiepane), 1,2,4,5-tetrathiane (C2H4S4) and 1,2,4-trithiolane(C2 H 4 S 3 ). Formation of C8-compounds and S-compounds result from enzymic activities during rupture and/or drying of the tissue. C8-compounds are formed enzymically from linoleic acid. The formation of S -compounds involves two processes, enzymic reactions of lentinic acid as substrate and non-enzymic polymerization of methylene disulfide. Shiitake (Lentinus edodes Sing.) is an edible mushroom highly prized in the Orient, especially Japan and China. Traditionally, Shiitake mushrooms were grown on segmented rotten wood which was placed in a cool, humid place. Several months are required before harvest. This ancient technique is s t i l l used in some countries. In Taiwan, an accelerated technique has been developed which employs treated and compressed sawdust as the growth medium. This method significantly reduces the time to harvest. Due to the difficulties of postharvest storage, most of the mushrooms are preserved by heat drying. The drying process has to be conducted slowly in order to produce the characteristic sulfurous note of this mushroom. Sulfurous Compounds in Shiitake Mushroom Fresh Shiitake mushrooms exhibit only a slight odor, but upon drying and/or crushing, a characteristic sulfurous aroma gradually develops. Lenthionine ( 1, 2, 3, 5, 6-pentathiepane, C2H4S5), a cyclic S-compound known to possess the characteristic aroma of Shiitake 0097-6156/ 86/ 0317-0176$06.00/ 0 © 1986 American Chemical Society In Biogeneration of Aromas; Parliment, T., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 1986.


14.

CHEN ET AL.

Volatile Compounds in Shiitake Mushroom

111

mushroom, was f i r s t i d e n t i f i e d in the d r y p r o d u c t and s u b s e q u e n t l y synthesized by r e a c t i o n o f methylene c h l o r i d e and sodium sulfide ( J l ' 2l* à) · O t h e r c y c l i c S-compounds i d e n t i f i e d in d r y mushroom and subsequently synthesized include: 1,2,4-trithiolane (C2 H4 S3 ) , 1, 2 , 4 , 6 - t e t r a t h i e p a n e ( C 3 H 6 S 4 ) and 1, 2 , 3 , 4 , 5 , 6 - h e x a t h i e p a n e (CH2S5) (2). The above mentioned c y c l i c S-compounds, w i t h the e x c e p t i o n o f 1,2,3,4,5,6-hexathiepane, were a l s o i d e n t i f i e d in a s p e c i e s o f r e d a l g a e ( C h o n d r i a c a l i f o r n i c a ) (_4) . 1, 2 , 4 - T r i t h i o l a n e was i d e n t i f i e d in the steam d i s t i l l a t e o f c r u s h e d S h i i t a k e mushrooms as the only c y c l i c S-compound (_5, 6) . T h i s compound has a l s o been r e p o r t e d in the v o l a t i l e compounds o f egg (7_) and as a r e a c t i o n p r o d u c t o f w i t h D - g l u c o s e (_8) . Iwami e t a l . (9^, H), 11 ) and Yasumoto e t a l . (12) p r o p o s e d that cyclic S-compounds in S h i i t a k e mushroom o r i g i n a t e d from a common p r e c u r s o r , lentinic acid, which is a d e r i v a t i v e of 7 glutamyl cysteine sulfoxide. There a r e two enzymes which are responsible for the c n v e r s i o n o f l e n t i n i c a c i d i n t o volatile Scompounds, If - g l u t a m y l t r a n s p e p t i d a s e and c y s t e i n e s u l f o x i d e l y a s e (C-S lyase). F i g u r e 1 shows the pathway o r i g i n a l l y proposed by Yasumoto e t a l . (12) f o r the f o r m a t i o n o f S-compounds in S h i i t a k e mushroom. E i g h t - C a r b o n Compounds in S h i i t a k e Mushroom l-0cten-3-ol o c c u r s in many mushroom s p e c i e s (J^, \A_, 15) and contributes s i g n i f i c a n t l y t o the "mushroom" c h a r a c t e r of species such as A g a r i c u s c a m p e s t r i s (16, 17) and A g a r i c u s b i s p o r u s (18, 19). Kameoka and H i g u c h i (5_) were the f i r s t t o r e p o r t the p r e s e n c e of C8-compounds in the steam d i s t i l l e d volatiles of crushed mushrooms and l-octen-3-ol was the most abundant C8-compound identified. O t h e r C8-compound i d e n t i f i e d were 3 - o c t a n o l , 1-octanol and 2-octen-l-ol. Enzymic F o r m a t i o n o f

E i g h t - C a r b o n Compounds

It has been e s t a b l i s h e d t h a t in many e d i b l e mushrooms such as Agaricus c a m p e s t r i s and A g a r i c u s b i s p o r u s , the C8-compounds are formed e n z y m i c a l l y d u r i n g the o x i d a t i o n o f l i n o l e i c a c i d (16-20). In the present study, the i d e n t i f i c a t i o n o f l - o c t e n - 3 - o l and 2octen-l-ol as major C8-compounds in macerated fresh Shiitake mushrooms s u g g e s t e d a s i m i l a r b i o s y n t h e t i c o r i g i n . The amount of C8-compounds (primarily l-octen-3-ol and 2-octen-l-ol) in the blanched (97°C, 8 min) o r the h o t - a i r d r i e d (commercial process) Shiitake mushrooms was only 1 - 4 % of t h a t of macerated fresh Shiitake mushrooms, c o n f i r m i n g a g a i n the enzymic o r i g i n o f these compounds. It is w e l l known t h a t the amount of volatile C8-compounds p r o d u c e d in e d i b l e mushrooms can be g r e a t l y enhanced by a d d i n g p u r e linoleic acid to the enzymic reaction mixture (±2_r 20) . Practically, the base h y d r o l y s a t e o f e d i b l e o i l s r i c h in linoleic a c i d is a l e s s e x p e n s i v e s u b s t i t u t e f o r p u r e l i n o l e i c a c i d . T a b l e I shows the v o l a t i l e compounds i d e n t i f i e d in the enzymic reaction mixture c o n t a i n i n g f r e s h S h i i t a k e musrooms and the base h y d r o l y s a t e of sunflower o i l . As compared t o the c o n t r o l sample, a

In Biogeneration of Aromas; Parliment, T., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 1986.

178

BIOGENERATION O F A R O M A S

Ο 1

CH S0 (c H 0 3

3

2

e

S )SCH CHNHC0CH CH CHC00H COOH NH

2

2

2

2

2

2

7-GLUTAMYL

TRANSPEPTIDASE


^ glutamic acid

+7-glutamylpeptide

Ο CH S0 ( C H 0 S ) S C H X H NH COOH

2

3

2

3

e

2

2

2

CYSTEINE SULFOXIDE LYASE

p y r u v i c a c i d + ammonia Ο 3

C H S 0 ( C H 0 S ) SH 3

2

3

6

2

2

^

spontaneously

\

spontaneously acetaldehyde

polymerizat ion

^ 5

6 S

• "

S

x

7 ,s-s

s_

x

s

c

y H

Figure

1.

Proposed

Shiitake

mushroom.

lentinic

acid;

disulfide;

(5)

(3)

(1) a

acid;

(7)

s

2

formation of

lentinic

thiosulfinate,

lenthionine;

x

X c

H

2

pathway o f

s

S-compounds

(2)

SE-3;

in

des-glutamyl (4)

methylene

1,2,3,4,5,6-hexathiepane.


14.

CHEN ET AL.

179

Volatile CompoundsinShiitake Mushroom

5.5 f o l d i n c r e m e n t o f v o l a t i l e compounds was o b s e r v e d in sample t o which sunflower o i l h y d r o l y s a t e was added. This is the first report o f enzymic c o n v e r s i o n o f l i n o l e i c a c i d i n t o C8-compounds in S h i i t a k e mushroom. The major v o l a t i l e C8-compounds i d e n t i f i e d in t h i s m i x t u r e were l - o c t e n - 3 - o l (79.83%) and 2 - o c t e n - l - o l (5.86%).


Table I. Composition of v o l a t i l e components of Shiitake mushroom blended with base hydrolysate of sunflower o i l .

No.

Compound

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13.

dimethyl d i s u l f i d e hexanal 2-alkanone 3-octanone l-octen-3-one dimethyl t r i s u l f i d e 3-octanol l-octen-3-ol 2-octenal 2-decanone 1-octanol 2-octen-l-ol 1-methylthio-dimethy1 disulfide 1,2,4-trithiolane

14.

1

I CW-20M

Identif ication

1044 1056 1146 1224 1267 1325 1382 1427 1448 1470 1522 1577

GC, GC, MS. GC, GC, GC, GC, GC, MS. GC, GC, GC,

1587 1660

MS. GC,

%

MS. MS. MS.

0.69 0.05 trace 2.70 0.56 3.72 0.19 79.83 0.09 0.16 1.08 5.86

MS.

0.22 0.19

MS MS. MS. MS. MS. MS. MS.

1.linear retention indices on f u s e d silica capillary column (Carbowax 20M), u s i n g η - p a r a f f i n s (C8 - C22) as r e f e r e n c e s .

T r e s s l et a l . (16, 17) had shown t h a t l i n o l e n i c a c i d (C 18:3) could also be enzymically converted to volatile C8-compounds. However, 1 , 5 - o c t a d i e n - 3 - o l and 2 , 5 - o c t a d i e n - l - o l would be two major C8-compounds formed. No s i g n i f i c a n t amount o f 1,5-octadien-3-ol and 2 , 5 - o c t a d i e n - l - o l c o u l d be d e t e c t e d in the v o l a t i l e components of S h i i t a k e mushrooms b l e n d e d w i t h s u n f l o w e r o i l h y d r o l y s a t e ( T a b l e I). I n s t e a d , s i g n i f i c a n t amount o f 1 , 5 - o c t a d i e n - 3 - o l o r 2 , 5 - o c t a dien-l-ol was observed in the sample to which soybean oil hydrolysate was added (20). T h i s is in good agreement with the linolenic acid c o n t e n t in s u n f l o w e r o i l ( t r a c e ) and soybean oil ( c a . 7%). T r e s s l et a l . (16) p r o p o s e d a enzymic pathway o f C8-compounds from linoleic acid. Enzymes i n v o l v e d in the pathway are : lipoxygenase, h y d r o p e r o x i d e l y a s e and o x i d o r e d u c t a s e . The 13- and 9-hydroperoxides o f l i n o l e i c a c i d were p r o p o s e d as t h e p r o d u c t s o f lipoxygenase a c t i o n and the p r e c u r s o r s o f C8-compounds. Enzymic r e d u c t i o n o f l - o c t e n - 3 - o n e t o l - o c t e n - 3 - o l in A g a r i c u s b i s p o r u s has been demonstrated (21), which is s i m i l a r to the reaction of o x i d o r e d u c t a s e mentioned by T r e s s l e t a l . (16). Wurzenberger and


180

BIOGENERATION OF AROMAS

Grosch (2^2, 23) proposed a n o t h e r pathway which also involved l i p o x y g e n a s e and h y d r o p e r o x i d e l y a s e . However, in t h e i r proposed mechanism, 10-hydroperoxide o f l i n o l e i c a c i d was s u g g e s t e d as t h e intermediate of l - o c t e n - 3 - o l .


Enzymic F o r m a t i o n

of Sulfurous

Compounds

The enzymic activities i n v o l v e d in f o r m i n g S-compounds can be clearly shown by comparing t h e S-compounds formed at pH 9.0 (fresh mushrooms b l e n d e d in pH 9.0 b u f f e r e d s o l u t i o n ) and in t h e c o n t r o l (fresh mushrooms b l e n d e d in c h l o r o f o r m ) , as shown in T a b l e I I . Since t h e enzymes were t o t a l l y i n a c t i v a t e d by c h l o r o f o r m , only trace amounts o f S-compounds were d e t e c t e d in t h e c o n t r o l sample. A n a l y s e s o f S-compounds in commercial d r y S h i i t a k e mushrooms p r o v e d similar r e s u l t s (6). On t h e o t h e r hand, enzymic activities in forming S-compounds were a f f e c t e d by t h e pH d u r i n g b l e n d i n g (6^. The maximal pH d u r i n g enzymic f o r m a t i o n o f S-compounds is around 9.0. The methods used in t h i s study w i l l be p u b l i s h e d in d e t a i l (Chen and Ho, 1986). There a r e 19 S-compounds which have been identified in S h i i t a k e mushrooms ( T a b l e I I ) , and F i g u r e 2 shows t h e s t r u c t u r e s o f t h e s e compounds. These S-compounds can be c l a s s i f i e d i n t o 4 major groups, c o n t a i n i n g 1, 2, 3 and 6 c a r b o n s . F o u r t e e n o u t o f t h e 19 S-compounds reported in t h i s s t u d y a r e new t o t h e v o l a t i l e s of S h i i t a k e mushroom (compounds w i t h a * in T a b l e I I ) . Carbon disulfide, dimethyl trisulfide, 1,2,4-trithiolane, 1,2,4,5-tetrathiane, 1,2,3,5-tetrathiane and l e n t h i o n i n e were t h e dominant S-compounds d e t e c t e d when t h e mushrooms were b l e n d e d in pH 9.0 b u f f e r e d s o l u t i o n . I t is i n t e r e s t i n g t o note t h a t t h e i s o m e r s , 1 , 2 , 4 , 5 - t e t r a t h i a n e and 1 , 2 , 3 , 5 - t e t r a t h i a n e , have been t e n t a t i v e l y i d e n t i f i e d in r e d a l g a e ( C h o n d r i a c a l i f o r n i c a ) (_4) . Together with 1,2,4-trithiolane, 1 , 2 , 4 , 6 - t e t r a t h i e p a n e and l e n t h i o n i n e , S h i i t a k e mushroom and r e d a l g a e have in common f i v e S-compounds. I t is quite p o s s i b l e t h a t t h e s e two s p e c i e s s h a r e t h e same mechanism which l e a d s t o t h e f o r m a t i o n o f above mentioned S-compounds. With the exception o f carbon d i s u l f i d e ( C S 2 ) / a l l t h e Scompound l i s t e d in F i g u r e 2 have e i t h e r t h e -CH -S- o r -S-CH -Sgrouping in their structures. The -S-CH -S- f u n c t i o n a l g r o u p i n g is s i m i l a r t o methylene d i s u l f i d e , a proposed b u i l d i n g block f o r the p o l y m e r i z a t i o n o f S-compounds (_2) . I t is worth n o t i n g t h a t a l l t h e S-compounds i d e n t i f i e d in t h e enzymic r e a c t i o n m i x t u r e c o u l d a l s o be d e t e c t e d in t h e p r o d u c t s o f synthetic reaction of lenthionine or 1 , 2 , 4 - t r i t h i o l a n e . Therefore, J. is reasonable t o assume t h a t c h e m i c a l r e a c t i o n s may be t h e dominant f o r c e s in t h e f i n a l s t a g e s o f S-compounds f o r m a t i o n . The report of I t o e t a l . {24) s u p p o r t s t h e above assumption. They found t h a t t h e f o r m a t i o n o f l e n t h i o n i n e in d r y S h i i t a k e mushrooms was a f f e c t e d by pH and t e m p e r a t u r e d u r i n g r e h y d r a t i o n . Since dry mushrooms s h o u l d be v o i d o f enzymic a c t i v i t i e s , t h e f i n d i n g s o f I t o e t a l . (24) might a c t u a l l y r e s u l t from non-enzymic r e a c t i o n o f an i n t e r m e d i a t e (such as methylene d i s u l f i d e ) . Figure 3 shows t h e e f f e c t o f pH on t h e f o r m a t i o n o f 4 major cyclic S-compounds (1,2,4,5-tetrathiane, lenthionine, 1,2,4trithiolane and 1,2,3,5-tetrathiane). The results show that p r o d u c t f o r m a t i o n is f a v o r e d around pH 9 . 0 . Consistent with these findings, p r e v i o u s r e p o r t s by Iwami e t a l . (9, Η ) , Π_) showed t h a t 2

2


2

14.

CHEN ET AL.

181

Volatile Compounds in Shiitake Mushroom


T a b l e I I . V o l a t i l e s u l f u r o u s compounds i d e n t i f i e d in S h i i t a k e mushroom

No

1

l2

Compound

1. 2. 3. 4. 5. 6. 7. 8.

9.0

9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19.

* methane t h i o l carbon d i s u l f i d e methyl hydrodjLSulfide dithiomethane dimethyl d i s u l f i d e 1,3-dithietane dimethyl t r i s u l f i d e methylthiometh^lhydrodisulfide 1,2,4-trithiolane dimethyl t e t r a s u l f i d e * 1,3,5-trithiane * 1,2,4,5-tetrathiane * 2,3,5,6-tetrathioheptane * 1,2,3,5-tetrathiane * 1,2,4,6-tetrathiepane lenthionine 1,2,4,7,9,10hexathiododecane * 1,2,4,5,7-pentathiocane * 1,2,3,5,6,8-hexathionane * +

+

ID

%

M.W.

OV-1

613 625 686 692 745 786 949

48 76 80 80 94 92 126

0.62 4.92 0.17 0.16 + + 2.72

1011 1065 1194 1259 1310 1327 1338 1477 1590

122 124 158 138 156 172 156 170 188

1.04 14.04 + + 42.34 + 2.18 + 39.70

1701 1749 1901

278 202 234

+ + +

contl

_ +

-

+ + 1.09

0.93

+

0.63

-

-

MS. GC, MS. MS. MS. GC, MS. MS. GC, MS. MS. GC, MS. GC, MS. MS. MS. MS. MS. MS. GC, MS. MS. MS. MS.

1. numbers r e f e r t o t h e s t r u c t u r e s in F i g u r e 2 . 2. l i n e a r r e t e n t i o n i n d i c e s on OV-1 f u s e d s i l i c a c a p i l l a r y column, u s i n g η-paraffins (C8 - C22) as r e f e r e n c e s . * f i r s t r e p o r t e d in S h i i t a k e mushroom v o l a t i l e s .


182

BIOGENERATION OF AROMAS

1C:

1 CH SH

2 CS

2C:

5 CH3SSCH3

7 CH3SSSCH3

3

2C:


(Cy C

s

y

1 1 C)

6 CH

N 2

CH

16 CH CH "SSS' 2

2

3C:

11 CH

(Cyc

2

1 ic)

H 6C:

CH

2

S

~'

15 CH

—

2

CH

2

12 CH

2

x

CH S-S'

2

10 CH SSSSCH 3

14 CH X

CH SSS' 2

17 C H S S C H S C H C H S C H S S C H

3

2

2

2

2

18 CH

CH

2

.sss 2

19 C H

H

H,

Figure 2. Structures of S-compounds identified in the enzymic r e a c t i o n m i x t u r e o f S h i i t a k e mushrooms. Numbers r e f e r t o t h o s e l i s t e d in T a b l e I I .

-O 12,4,5 -tet rat h iane _

40 J

x

lenthionine

_ i 24-tr i thiolane #

_ & 1,2,3,5-tet rat h i ane

20 J

pH Figure 5.0 t o

3. 10.0

2

s

CH

2

"sscs' 2

2

2

2

2

3

H

3

3

2

13 C H 3 S S C H S S C H

> >s _

8 CH SCH SSH

X

3C:

—

2

3

9 CH CH S-S'

2

4 HS-CH -SH

3 CH SSH

2

F o r m a t i o n o f 4 major c y c l i c at 1.0 u n i t p e r i n t e r v a l .

S-compounds

from


pH

2

2

3

14. CHEN ET AL.

Volatile CompoundsinShiitake Mushroom

183

the optimal pH for 7-glutamyl transpeptidase was around 7.6 and the optimal pH for C-S lyase was around 9.0 or higher. Acknowledgment


Great thanks are extended to Tsen-Chien Lee for supplying the fresh Shiitake mushroom and Timothy J. Pelura for reviewing the manuscript. Chu-Chin Chen is supported by the Council of Agriculture, Republic of China. New Jersey Agricultural Experiment Station, Publication No. D-10205-1-86 supported by State Funds and Hatch Regional Fund NE-116 Literature Cited 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13 14. 15. 16.

17. 18. 19. 20 21 22. 23. 24.

Morita, K.; Kobayashi, S. Tetrahedron Lett. 1966, 6, 573. Morita, K.; Kobayashi, S. Chem. Pharm. Bull. 1967, 15, 988. Wada, S.; Nakatani, H.; Morita, K. J. Food Sci. 1967, 32, 559. Wratten, S. J.; Faulkener, D. J. J. Org. Chem. 1976, 41, 2456. Kameoka, H.; Higuchi, M. Nippon Nogei Kagaku Kaishi 1976, 50, 185. Chen, C.-C.; Chen, S.-D.; Chen, J.-J.; Wu, C.-M. J. Agric. Food Chem. 1984, 32, 999. Gil, V.; MacLeod, A. J. J. Agric. Food Chem. 1981, 29, 484. Sakaguchi, M.; Shibamoto, T. J. Agric. Food Chem. 1978, 26, 1260. Iwami, K.; Yasumoto, K.; Nakamura, K.; Mitsuda, H. Agric. Biol. Chem. 1975, 39, 1933. Iwami, K.; Yasumoto, K.; Nakamura, K.; Mitsuda, H. Agric. Biol. Chem. 1975, 39, 1941. Iwami, K.; Yasumoto, K.; Nakamura, K.; Mitsuda, H. Agric. Biol. Chem. 1975, 39, 1947. Yasumoto, K.; Iwami, K.; Mitsuda, H. Mushroom Sci. 1976, 9, 371. Picardi, S. M.; Issenberg, P. J. Agric. Food Chem. 1973, 21, 959. Pyysalo, H. Acta Chem. Scand., Ser. Β 1976, B30, 235. Maga, J. A. J. Agric. Food Chem. 1981, 29, 1. Tressl, R.; Bahri, D.; Engel, K.-H. In "Lipid Oxidation in Fruits and Vegetables"; Teranishi, R.; Barrera-Benitez, H. Eds.; ACS SYMPOSIUM SERIES No. 170, American Chemical Society: Washington, D.C., 1980; pp. 213-232. Tressl, R.; Bahri, D.; Engel, K.-H. J. Agric. Food Chem. 1982, 30, 89. Wurzenberger, M.; Grosch, W. Z. Lenbensm.-Unters.-Forsch. 1982, 175, 186. Wurzenberger, M.; Grosch, W. Ζ.-Lenbensm.-Unters.-Forsch. 1983, 176, 16. Chen, C.-C.; Wu, C.-M. Chinese Patent, 1983, No. 19234. Chen, C.-C.; Wu, C.-M. J. Agric. Food Chem. 1984, 32, 1342. Wurzenberger, M.; Grosch, W. Biochim. Biophy. Acta 1984a, 794, 18. Wurzenberger, M.; Grosch, W. Biochim. Biophy. Acta 1984b, 794, 25. Ito, Y.; Toyada, M.; Suzuki, H.; Iwaida, M. 1978, J. Food Sci. 43, 1287.

RECEIVED February 3, 1986 In Biogeneration of Aromas; Parliment, T., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 1986.

Enzymic Formation of Volatile Compounds in Shiitake Mushroom

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