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; Tokyo University of Agriculture, Department of Food and Cosmetic Sciences, 099-2493 Abashiri, Japan.
Tampere University, Faculty of Engineering and Natural Sciences, FI-33014, Finland.
Food Chem. 2020 Jan 30;304:125403. doi: 10.1016/j.foodchem.2019.125403. Epub 2019 Aug 21.
Current information on the links between the chemistry and hedonic liking of edible mushrooms is scarce. In this study, 84 consumers evaluated the appearance, odor, taste, texture and overall liking of samples of Nordic edible wild mushroom species. Subsequently, multivariate models on the effects of non-volatile compounds, odor-contributing volatile compounds, sensory attributes and hedonic likings were created. The non-volatile compounds were measured with quantitative NMR. The five studied mushroom species were different in their sugar and acid contents. Three consumer clusters were found with species*cluster interactions. Correlations with sensory attributes and chemical components were found, and the multivariate models indicated predictor attributes for each consumer cluster. The results indicate that the sensory properties could be correlated to both volatile and non-volatile compounds, there are consumer clusters with differing likings as regards mushrooms, and these clusters are heterogenic groups with no simple factors such as age explaining their liking scores.
目前关于可食用蘑菇的化学性质和感官喜好之间的联系的信息还很缺乏。在这项研究中，84 名消费者对北欧食用野生蘑菇品种的样本的外观、气味、味道、质地和整体喜好进行了评估。随后，建立了关于非挥发性化合物、气味贡献挥发性化合物、感官属性和感官喜好影响的多元模型。使用定量 NMR 测量非挥发性化合物。五种研究的蘑菇物种在糖和酸含量上有所不同。发现了三个消费者群体，存在物种*群体相互作用。发现了与感官属性和化学组成的相关性，多元模型为每个消费者群体预测了属性。结果表明，感官特性可以与挥发性和非挥发性化合物相关联，存在对蘑菇具有不同喜好的消费者群体，并且这些群体是具有异质性的群体，没有简单的因素（如年龄）可以解释他们的喜好分数。
