01741naa a2200205 a 450000100080000000500110000800800410001910000210006024501380008126000090021952010610022865000150128965000100130465000210131465300220133565300240135765300270138170000190140877301080142710069932020-01-20       2001    bl uuuu     u00u1 u    #d1 aRODRIGUES, R. B.  aContinuous counter-current extration process of flavor and taste of shiitake mushroom (Lentinula edodes Sing).h[electronic resource]  c2001  aThe 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.  aExtraction  aOdors  aLentinula Edodes  aCogumelo shiitake  aExtração de aroma  aProcesso de extração1 aJARDINE, J. G.  tAlimentaria: Revista de tecnologia e higiene de los alimentos, Madridgv. 38, n. 319, p. 135-138, 2001.