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Abstract: Fruiting bodies of Shii-ta-ke mushroom (Lentinus edodes) exhibit only a little musty odor, whereas the fresh mushroom develops gradually a characteristic aroma on crushing and the dried mushroom on soaking in water. The principal aroma-bearing substance of Shii-ta-ke mushroom has been isolated and identified as 1,2,3,5,6-pentathiepane and the name "lenthionine" has been proposed for this substance (MORITA and KOBAYASHI, 1966). The wellknown phenomenon, aroma evolution on cellular disruption from Shiita- ke mushroom, allowed the present authors to envisage that unknown nonvolatile precursor(s) occurs in the mushroom and that an enzymic mechanism is responsible for the aroma evolution from the mushroom. Previously, the present authors reported on the precursor isolated in a crystalline state and proposed the trivial name "lentinic acid" for the isolated precursor (YASUMOTO et al, 1971a). Analytical and spectral data led the authors to conclude that lentinic acid is a hitherto undescribed derivative of y-glutamyl cysteine sulfoxide having a complex substituent at the sulfoxide group. Figure 1 is one of the most probable structures deduced for lentinic acid. For the part shown in the brackets, an essential moiety for the formation of lenthionine, there is still no direct evidence supporting the proposal. The authors have also speculated that at least two different kinds of enzymes are involved in the process of lenthionine formation from lentinic acid (YASUMOTO et al, 1971b). In the present report the authors will further clarify the enzymic nature of the aroma evolution mechanism occurring in Shii-ta-ke mushroom.
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