What is the reason why shiitake mushrooms are not fragrant

The lack of fragrance in shiitake mushrooms may be caused by differences in variety, improper storage, poor cultivation environment, improper harvesting timing, and improper processing methods.

1. Variety Differences

There are natural differences in the content of aroma compounds among different mushroom varieties. Some artificially cultivated high-yield varieties may sacrifice some of their ability to synthesize flavor compounds, resulting in significantly reduced aroma compared to wild or traditional varieties. Choosing fragrant oak mushroom or winter mushroom varieties can improve this problem.

2. Improper storage

When shiitake mushrooms are stored in high temperature and high humidity environments, flavor substances such as guanosine are easily decomposed and lost. Refrigerated storage for more than 5 days or repeated freeze-thaw cycles can damage cell structure and result in significant loss of aroma precursor substances. It is recommended to wrap it in kraft paper and store it in the vegetable compartment of the refrigerator. It should be consumed within 3 days.

3. Poor cultivation environment

Insufficient light or small temperature difference in cultivation environment can affect the accumulation of aromatic substances in shiitake mushrooms. When using substitute materials for cultivation, the lack of hardwood components such as oak in the sawdust substrate can lead to insufficient woody aroma unique to shiitake mushrooms. High quality shiitake mushrooms require a cultivation environment with a humidity of around 85% and a temperature difference between day and night.

4. Improper harvesting timing

The mushroom cap harvested too early is not fully unfolded, and the synthesis of aroma substances such as amino acids and sulfides is insufficient. After the mushroom cap is completely flattened and harvested, the release of a large number of spores will consume the aroma components. The optimal harvesting period is when the cap is about 70% open and the edge is still slightly curled inward.

5. Improper processing method

Prolonged soaking or excessive cleaning can cause the loss of water-soluble aroma components. High temperature fast frying can easily destroy volatile aromatic substances, it is recommended to simmer slowly over medium to low heat. Drying at temperatures above 60 ℃ can accelerate the volatilization of sulfides, while using low-temperature drying below 40 ℃ can better preserve the aroma.

When purchasing, you can observe the thickness of the mushroom cap and the density of folds. High quality mushroom caps are thick and tightly folded. Wipe with a damp cloth before cooking instead of washing with water to retain the spore powder in the gills, which can enhance the freshness. Cooking with high-fat ingredients such as chicken and pork belly can help dissolve and release aroma compounds. When storing mushrooms in daily life, they can be dried to a semi dry state and placed in a breathable ceramic jar in a cool place, which can better maintain the flavor than direct refrigeration. For dried shiitake mushrooms, rehydrate with 30 ℃ warm water and a small amount of white sugar before use to activate some aroma substances. Note that shiitake mushrooms should not be cooked with vinegar, as acidic environments can inhibit the volatilization of aroma.