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, Department of Biochemistry, Food Chemistry and Food Development, FI-20014 Turku, Finland.
Food Res Int. 2018 Jul;109:526-536. doi: 10.1016/j.foodres.2018.04.059. Epub 2018 Apr 27.
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.
食用蘑菇是一种全球性的食物，其食用历史可以追溯到几千年前。然而，利用现代感官方法对蘑菇进行的研究仍然很少。在这项研究中，采用两种方法分析了北欧食用蘑菇的感官特性。在感官分析中，对经过真空低温烹饪处理的野生蘑菇品种鸡油菌、喇叭菌、牛肝菌和乳菇与栽培的双孢蘑菇进行了研究，双孢蘑菇作为对照品种。感官分析由 18 个描述符组成，这 5 种蘑菇在所有描述符上都有所不同。只有牛肝菌和双孢蘑菇与典型的蘑菇气味有关。在投影映射中，消费者根据气味和风味对经过烫漂的野生鸡油菌、喇叭菌和美味牛肝菌，以及栽培的香菇和经过烫漂和新鲜的双孢蘑菇进行了评估。消费者直观地将这些样本分为三组：野生、新鲜栽培和加工栽培蘑菇。野生蘑菇具有较高的气味强度和各种气味描述，但风味强度较低。栽培蘑菇则具有相反的描述。这两种测试都显示了栽培蘑菇和野生蘑菇在感官描述符上的差异，前者与典型的“蘑菇”有关，这表明不同蘑菇类型的描述性分析的重要性和必要性。
