01777naa a2200229 a 450000100080000000500110000800800410001910000210006024501310008126000090021252010550022165000150127665000120129165000150130365000210131865300220133965300190136170000190138070000210139970000190142077301080143910069882020-01-20       2001    bl uuuu     u00u1 u    #d1 aRODRIGUES, R. B.  aObtainment of natural concentrate of the aroma and taste of shiitake mushroom (Lentinula edodes SING.).h[electronic resource]  c2001  aThe objective of this work was to develop the technology to obtain a natural concentrate of the aroma and taste of shiitake mushroom using reverse osmosis technology. Aroma and taste from shiitake mushroom was gotten in a continuous counter-current extraction using water as an extractor. The extract was purified in ultrafiltration process and followed by concentration. The concentration process was realized using the DDS pilot unit LAB UNIT M-20 Module with 0.72 m2 of permeation area. The membrane of composite film HR95pp was tested (rejection 95% to NaCl), in a transmembrane pressure of 40 bar. During the process the permeate was collected continuously and the retentate recirculated to the feed tank. This process produced a final concentrate of 10oBrix, from an extract of 1,1oBrix. The final concentrate had a characteristic and strong aroma and taste, presented by a great acceptability in acceptance test. The results confirm that it is possible to concentrate natural aroma and taste of shiitake mushroom using reverse osmosis process.  aExtraction  aOsmosis  aExtração  aLentinula Edodes  aCogumelo shiitake  aOsmose reversa1 aJARDINE, J. G.1 aCABRAL, L. M. C.1 aREZENDE, C. M.  tAlimentaria: Revista de tecnologia e higiene de los alimentos, Madridgv. 38, n. 319, p. 131-134, 2001.