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Background <p><i>Lentinula edodes</i> is one of the most cultivated edible mushrooms in the world, renowned for its distinctive texture, high nutritional value, and umami-rich flavor profile. So far, <i>Lentinula edodes</i> industry faces significant challenges including scarcity of regionally adapted elite varieties, degeneration of traditional strains, and suboptimal flavor profiles, heightening the need of flavor-oriented variety breeding and quality evaluation.</p> Methods and results <p>This study investigated the nutritional and flavor profiles of four <i>Lentinula edodes</i> varieties (two wild strains and two cultivated strains). Significant inter-varietal differences were observed in proximate composition, essential minerals and bioactive compounds. Key tasty components included free amino acids, 5′-nucleotides, soluble sugars and polyols. Differential levels of monosodium glutamate-like amino acids and 5′-nucleotides resulted in significantly varied equivalent umami concentration (EUC) values among varieties. Volatile analysis identified 68 compounds, with 32 exhibiting OAV &gt; 1. The characteristic aroma profile of <i>Lentinula edodes</i> was attributed to key aroma contributors: eight-carbon compounds (1-octen-3-ol, 1-octen-3-one, and 3-octanone) and sulfur-containing compounds (dimethyl disulfide, 1,2,4-trithiolane, 1,2,4,5-tetrathiane, and lenthionine). Hierarchical cluster analysis and partial least squares discriminant analysis identified the characteristic aroma-active volatiles responsible for the varietal aroma differences. Each variety had a unique taste and odor, which could be completely distinguished by the electronic tongue and electronic nose.</p> Conclusions <p>Distinct nutritional and flavor profiles exist among different <i>Lentinula edodes</i> varieties. The wild strain S2 exhibited superior EUC and volatile abundance, representing a promising elite germplasm. These findings provide a scientific basis for quality assessment, flavor improvement, and targeted breeding of <i>Lentinula edodes</i>.</p> Graphical abstract <p></p>

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Comparative nutritional and flavor analysis of Lentinula edodes of different varieties: wild and cultivated strains

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年6月24日

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  • Zuoyi Zhu,
  • Junliang Chen,
  • Yingkun Yang,
  • Jiarong Yao,
  • Zhen Li,
  • Fen Dai,
  • Haibao Zhu

摘要

Background

Lentinula edodes is one of the most cultivated edible mushrooms in the world, renowned for its distinctive texture, high nutritional value, and umami-rich flavor profile. So far, Lentinula edodes industry faces significant challenges including scarcity of regionally adapted elite varieties, degeneration of traditional strains, and suboptimal flavor profiles, heightening the need of flavor-oriented variety breeding and quality evaluation.

Methods and results

This study investigated the nutritional and flavor profiles of four Lentinula edodes varieties (two wild strains and two cultivated strains). Significant inter-varietal differences were observed in proximate composition, essential minerals and bioactive compounds. Key tasty components included free amino acids, 5′-nucleotides, soluble sugars and polyols. Differential levels of monosodium glutamate-like amino acids and 5′-nucleotides resulted in significantly varied equivalent umami concentration (EUC) values among varieties. Volatile analysis identified 68 compounds, with 32 exhibiting OAV > 1. The characteristic aroma profile of Lentinula edodes was attributed to key aroma contributors: eight-carbon compounds (1-octen-3-ol, 1-octen-3-one, and 3-octanone) and sulfur-containing compounds (dimethyl disulfide, 1,2,4-trithiolane, 1,2,4,5-tetrathiane, and lenthionine). Hierarchical cluster analysis and partial least squares discriminant analysis identified the characteristic aroma-active volatiles responsible for the varietal aroma differences. Each variety had a unique taste and odor, which could be completely distinguished by the electronic tongue and electronic nose.

Conclusions

Distinct nutritional and flavor profiles exist among different Lentinula edodes varieties. The wild strain S2 exhibited superior EUC and volatile abundance, representing a promising elite germplasm. These findings provide a scientific basis for quality assessment, flavor improvement, and targeted breeding of Lentinula edodes.

Graphical abstract