COMPARATIVE CHARACTERISTICS OF AROMA PROFILE OF WILD AND CULTURED EDIBLE MUSHROOMS-Reference-Cited by-同舟云学术

COMPARATIVE CHARACTERISTICS OF AROMA PROFILE OF WILD AND CULTURED EDIBLE MUSHROOMS

Published:2022-09-06 Issue:3 Volume:16 Page:
ISSN:2409-7004
Container-title:Food Science and Technology
language:
Short-container-title:FST

Author:

Vlasenko K.^ORCID,Kuznetsova O.^ORCID,Heisun A.^ORCID,Matrosov O.^ORCID

Abstract

The increased consumption of edible mushrooms is not only due to their nutritional value, but also to their unique taste and specific flavor. The aroma of cultivated mushrooms is different from wild ones, it is often less pronounced. The aim of the study was to determine the characteristics of the aroma of wild and cultivated edible mushrooms using the methods of sensory profile analysis and ultraviolet spectrophotometry. Sensory profile analysis showed that aroma profiles of mushroom samples differed in intensity depending on a kind of a mushroom. It was found that Boletus sp. had the highest intensity of the mushroom component of flavor among wild mushrooms. The intensity of woody flavor components was higher in B. subtomentosus, L. aurantiacum and P. ostreatus IBK-1535. More pronounced herbaceous notes were observed for a wild P. ostreatus and A. silvaticus, sweet – for S. luteus, and floral – for P. djamor. Among the cultivated fungi, the most pronounced mushroom notes are observed for A. bisporus. The lowest intensity of aroma had such wild mushrooms as P. ostreatus and S. luteus. Also, the least pronounced flavor was noted for the cultivated P. djamor. The flavor of this mushroom is characterized by fishy notes. The obtained UV-spectra of different mushroom species varied in the intensity of the light absorption maxima. The highest intensity in the entire wavelength range had the extract of B. edulis fruit bodies. Among the cultivated fungi, A. bisporus was characterized by the highest optical density of hexane extract at 207 nm, and A. bisporus and P. ostreatus strains IBK-551 and IBK-1535 absorbed light the most intense in the region of 260–290 nm. The results of determining the organoleptic profile and spectrophotometric analysis of mushroom extracts indicate that the industrial cultivation of edible mushrooms disrupts or inhibits the formation of aroma substances by fruiting bodies, which leads to a decrease in their consumer quality. Therefore, in order to increase the demand for cultivated edible mushrooms, the flavor of which is one of the determining factors of their attractiveness, it is necessary to conduct a comprehensive study of the dependence of the aroma substances formation on the growing process parameters.

Publisher

Odesa National University of Technology

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference21 articles.

1. 1. Zhang Y, Venkitasamy C, Pan Z,Wang W. Recent developments on umami ingredients of edible mushrooms - A review. Trends Food Sci Technol. 2013 Aug;33(2):78-92. https://doi.org/10.1016/j.tifs.2013.08.002.

2. 2. Chun S, Chambers E, Han I. Development of a sensory flavor lexicon for mushrooms and subsequent characterization of fresh and dried mushrooms. Foods. 2020 Jul;9(8):980. https://doi.org/10.3390/foods9080980.

3. 3. El-Ramady H, Abdalla N, Badgar K, Llanaj X, Töros G, Hajdu P, Eid Y, Prokisch J. Edible mushrooms for sustainable and healthy human food: nutritional and medicinal attributes. Sustainability 2022 Apr;14:4941. https:// doi.org/10.3390/su14094941.

4. 4. Dimopoulou M, Kolonas A, Mourtakos S, Androutsos O, Gortzi O. Nutritional composition and biological properties of sixteen edible mushroom species. Appl. Sci. 2022;12:8074. https://doi.org/ 10.3390/app12168074.

5. 5. Sun L, Zhang Z, Xin G, Sun B, Wei Y, Xu H, Bao X, Zhao X. Advances in umami taste and aroma of edible mushrooms. Trends Food Sci Technol. 2019 Dec;96. https://doi.org/10.1016/j.tifs.2019.12.018.