Dynamic analysis of quality characteristics and flavor development in yogurt fermented with Lentinula edodes polysaccharides

This study investigated the dynamic changes in quality of yogurts containing Lentinula edode polysaccharide (LEP) and enzymatically hydrolyzed Lentinula edode polysaccharide (EH-LEP). The results demonstrated that fermentation of LEP-fortified enhanced nutrient formation (such as polyphenols and proteins) and increased in vitro antioxidant activity across all samples. Electronic nose and GC × MS–MS analyses revealed that fermentation significantly enriched the aroma profiles and induced distinct flavor differences among the yogurts. Analysis of 162 identified volatile compounds indicated that fermentation promoted the production or elevation of aromatic substances while reducing undesirable odors. Notably, the EH-LEP yogurt outperformed the blank and LEP yogurts, maintaining superior levels of total phenolics (increased by 30.04 % and 11.35 %), viable lactic acid bacteria (26.40 % and 8.97 %), and flavor compounds (9.62 % and 4.59 %) throughout fermentation. This study supports the application of shiitake components in functional foods and provides a theoretical and practical basis for innovative product development.