Abstract:

The characteristic volatile components of cookies formulated with sweet bean paste as the main ingredient and
Lentinus edodes powder were analyzed and identified. The concentration and fineness of added L. edodes powder in cookies
were determined by sensory evaluation tests, and the characteristic volatile aroma components of L. edodes powder, sweet
bean paste cookies and cookies made with both sweet bean paste and L. edodes (BPL) were comparatively detected using
electronic nose and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS).
The results showed that cookies formulated with sweet bean paste and 4% of L. edodes powder with 200 mesh fineness
had the best sensory quality. A total of 28 volatile components in the cookies were identified by HS-SPME-GC-MS, which
were composed of heterocyclic and aromatic compounds, aldehydes, alcohols and hydrocarbons. The characteristic flavor
components of BPL cookies were 1-octen-3-ol, dimethyl disulfide, dimethyl sulfide, 2,5-dimethyl pyrazine, 2,3,5-trimethyl
pyrazine and 3-ethyl-2,5-dimethyl pyrazine. This study has expanded the application of beans and mushrooms in bakery
products, and provided a new type of nutritious cookie with rich mushroom and bean paste flavor which is simple to produce.?

Key words: Lentinus edodes, bean paste, cookies, flavor components, electronic nose, headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS)