Effect of boiling time on the contents of flavor and taste in Lentinus edodes

Abstract The changes of flavor components during boiling in Lentinus edodes were studied by high‐performance liquid chromatography and gas chromatography‐mass spectrometry in this article. Results showed that nonvolatile flavor components in L. edodes gradually transferred into the soup during boiling. Contents of nonvolatile flavor substances in the soup increased significantly ( p < .05) compared with the preboiling period (15 minutes) and gradually maintained a balanced situation with the boiling time extended. During boiling, content of alcohols gradually reduced, especially the content of 1‐octen‐3‐ol, which is a typical flavor component in L. edoedes . The contents of sulfur compounds, aldehydes, and hydrocarbons increased first and finally decreased gradually with the boiling time extended. Therefore, the changes of flavor components in the soup almost maintained a balanced situation with the boiling time from 30 to 60 minutes. The results of this article could provide a theoretical basis for the changes of flavor compounds in L. edodes during boiling.