Effects of γ‐irradiation on the flavour of dry shiitake (lentinus edodes sing)

Dry shiitake (Lentinus edodes Sing) was irradiated with doses of 5 and 10 kGy using 60Co. The total volatile compounds were decreased by more than 50%. Irradiation increased the concentrations of some minor volatile compounds, such as 3‐methyl‐2‐butanol and I‐hexanol. However, the major flavour compounds including eight‐carbon and sulphur‐containing compounds were significantly reduced. The ratio of the eight‐carbon compounds, such as 3‐octanone, 3‐octanol and 1‐octen‐3‐ol, to total volatiles decreased from 72% in the control to 21% in the 10 kGy irradiated samples. The unidentified compounds which may have been formed by decomposition or polymerization following irradiation of precursors need to be studied in greater depth.