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Sensory properties of Nordic edible mushrooms.
Food Res Int. 2018 07; 109:526-536.FR

Abstract

Edible mushrooms are a global food with a history of consumption spanning several millennia. However, studies utilizing modern sensory methods on mushrooms are still scarce. In this study, the sensory properties of Nordic edible mushrooms were analyzed by two methods. In the sensory profile, sous vide processed wild mushroom species Cantharellus cibarius, Craterellus tubaeformis, Boletus edulis, and Lactarius camphoratus were studied with cultivated Agaricus bisporus as a control species. The sensory profile consisted of 18 descriptors, and the 5 mushrooms differed from each other in all of them. Only B. edulis and A. bisporus were linked to typical mushroom-like odor. In projective mapping, consumers evaluated blanched wild C. cibarius, C. tubaeformis and Suillus variegatus as well as cultivated Lentinula edodes and both blanched and fresh A. bisporus based on odor and on flavor. The consumers intuitively grouped the samples into three groups: wild, fresh cultivated and processed cultivated mushrooms. Wild mushrooms had a high odor intensity and various odor descriptions but a low flavor intensity. Cultivated mushrooms had opposite descriptions. Both tests showed differences in the sensory descriptors between the cultivated and wild mushrooms with the former linked to typical 'mushroom', indicating the importance and need for descriptive profiles for different mushroom types.

Authors+Show Affiliations

University of Turku, Department of Biochemistry, Food Chemistry and Food Development, FI-20014 Turku, Finland; University of Turku, Functional Foods Forum, FI-20014 Turku, Finland. Electronic address: heikki.aisala@utu.fi.University of Turku, Department of Biochemistry, Food Chemistry and Food Development, FI-20014 Turku, Finland.Tampere University of Technology, Laboratory of Chemistry and Bioengineering, FI-33101 Tampere, Finland.University of Turku, Department of Biochemistry, Food Chemistry and Food Development, FI-20014 Turku, Finland.University of Turku, Functional Foods Forum, FI-20014 Turku, Finland.University of Turku, Functional Foods Forum, FI-20014 Turku, Finland.

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

29803480

Citation

Aisala, Heikki, et al. "Sensory Properties of Nordic Edible Mushrooms." Food Research International (Ottawa, Ont.), vol. 109, 2018, pp. 526-536.
Aisala H, Laaksonen O, Manninen H, et al. Sensory properties of Nordic edible mushrooms. Food Res Int. 2018;109:526-536.
Aisala, H., Laaksonen, O., Manninen, H., Raittola, A., Hopia, A., & Sandell, M. (2018). Sensory properties of Nordic edible mushrooms. Food Research International (Ottawa, Ont.), 109, 526-536. https://doi.org/10.1016/j.foodres.2018.04.059
Aisala H, et al. Sensory Properties of Nordic Edible Mushrooms. Food Res Int. 2018;109:526-536. PubMed PMID: 29803480.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Sensory properties of Nordic edible mushrooms. AU - Aisala,Heikki, AU - Laaksonen,Oskar, AU - Manninen,Hanna, AU - Raittola,Auri, AU - Hopia,Anu, AU - Sandell,Mari, Y1 - 2018/04/27/ PY - 2018/01/11/received PY - 2018/04/16/revised PY - 2018/04/26/accepted PY - 2018/5/28/entrez PY - 2018/5/29/pubmed PY - 2019/10/8/medline KW - GDA KW - Generic descriptive analysis KW - Mushrooms KW - Projective mapping KW - Sensory evaluation SP - 526 EP - 536 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 109 N2 - Edible mushrooms are a global food with a history of consumption spanning several millennia. However, studies utilizing modern sensory methods on mushrooms are still scarce. In this study, the sensory properties of Nordic edible mushrooms were analyzed by two methods. In the sensory profile, sous vide processed wild mushroom species Cantharellus cibarius, Craterellus tubaeformis, Boletus edulis, and Lactarius camphoratus were studied with cultivated Agaricus bisporus as a control species. The sensory profile consisted of 18 descriptors, and the 5 mushrooms differed from each other in all of them. Only B. edulis and A. bisporus were linked to typical mushroom-like odor. In projective mapping, consumers evaluated blanched wild C. cibarius, C. tubaeformis and Suillus variegatus as well as cultivated Lentinula edodes and both blanched and fresh A. bisporus based on odor and on flavor. The consumers intuitively grouped the samples into three groups: wild, fresh cultivated and processed cultivated mushrooms. Wild mushrooms had a high odor intensity and various odor descriptions but a low flavor intensity. Cultivated mushrooms had opposite descriptions. Both tests showed differences in the sensory descriptors between the cultivated and wild mushrooms with the former linked to typical 'mushroom', indicating the importance and need for descriptive profiles for different mushroom types. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/29803480/Sensory_properties_of_Nordic_edible_mushrooms_ DB - PRIME DP - Unbound Medicine ER -