Data/hora: 14/06/2024 02:03:13

Biblioteca(s): 	Embrapa Agricultura Digital.	
Data corrente: 	19/09/2002	
Data da última atualização: 	20/01/2020	
Autoria: 	RODRIGUES, R. B.; JARDINE, J. G.	
Afiliação: 	Unicamp; JOSE GILBERTO JARDINE, CNPTIA.	
Título: 	Continuous counter-current extration process of flavor and taste of shiitake mushroom (Lentinula edodes Sing).	
Ano de publicação: 	2001	
Fonte/Imprenta: 	Alimentaria: Revista de tecnologia e higiene de los alimentos, Madrid, v. 38, n. 319, p. 135-138, 2001.	
Idioma: 	Inglês	
Conteúdo: 	The objective of this work was to develop a continuous counter-current extraction process of aroma and taste from Shiitake mushroom (Lentinula edodes Sing.). The Shiitake mushroom is the richest species in aromatical composites that are responsible for the characteristic flavor of mushroom. Aroma and taste from shiitake mushroom were gotten in a continuous counter-current extraction using water as an extractor. An orthogonal factorial experimental design 2 3-1 was done, with two replicas. The independent variables were: temperature (27 oC and 90 oC), pH (5 and 7) and Solvent/mushroom rate (2:1 and 1:1), 8 assays in total. This range of temperature, pH and sol/mushroom was chosen according to the literature and some preliminary tests. The results show that the conditions of temperature, pH and sol/mushroom ratio that provided the best yield of extraction of aroma and taste composites were: temperature 27 oC, pH 7.0 (neutral) and sol/mushroom ratio 2:1, what makes possible to obtain a natural extract of aroma and taste from Shiitake mushroom.	
Palavras-Chave: 	Cogumelo shiitake; Extração de aroma; Processo de extração.	
Thesagro: 	Lentinula Edodes.	
Thesaurus Nal: 	Extraction; Odors.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Agricultura Digital (CNPTIA)	
Exemplares: 	CNPTIA - (8937-1) - UPC - AP - PP -  -  - 2002.00013 - DES
CNPTIA - (8937-2) - UPC - AP - DD -  -  -  - DIS