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Sensory properties of Nordic edible mushrooms

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Sensory properties of Nordic edible mushrooms. / Aisala, Heikki; Laaksonen, Oskar; Manninen, Hanna; Raittola, Auri; Hopia, Anu; Sandell, Mari.

In: Food Research International, Vol. 109, 01.07.2018, p. 526-536.

Research output: Contribution to journalArticleScientificpeer-review

Harvard

Aisala, H, Laaksonen, O, Manninen, H, Raittola, A, Hopia, A & Sandell, M 2018, 'Sensory properties of Nordic edible mushrooms', Food Research International, vol. 109, pp. 526-536. https://doi.org/10.1016/j.foodres.2018.04.059

APA

Aisala, H., Laaksonen, O., Manninen, H., Raittola, A., Hopia, A., & Sandell, M. (2018). Sensory properties of Nordic edible mushrooms. Food Research International, 109, 526-536. https://doi.org/10.1016/j.foodres.2018.04.059

Vancouver

Aisala H, Laaksonen O, Manninen H, Raittola A, Hopia A, Sandell M. Sensory properties of Nordic edible mushrooms. Food Research International. 2018 Jul 1;109:526-536. https://doi.org/10.1016/j.foodres.2018.04.059

Author

Aisala, Heikki ; Laaksonen, Oskar ; Manninen, Hanna ; Raittola, Auri ; Hopia, Anu ; Sandell, Mari. / Sensory properties of Nordic edible mushrooms. In: Food Research International. 2018 ; Vol. 109. pp. 526-536.

Bibtex - Download

@article{628d944482a04400a117039a3e88bc47,
title = "Sensory properties of Nordic edible mushrooms",
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.",
keywords = "GDA, Generic descriptive analysis, Mushrooms, Projective mapping, Sensory evaluation",
author = "Heikki Aisala and Oskar Laaksonen and Hanna Manninen and Auri Raittola and Anu Hopia and Mari Sandell",
year = "2018",
month = "7",
day = "1",
doi = "10.1016/j.foodres.2018.04.059",
language = "English",
volume = "109",
pages = "526--536",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Elsevier",

}

RIS (suitable for import to EndNote) - Download

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

PY - 2018/7/1

Y1 - 2018/7/1

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.

AB - 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.

KW - GDA

KW - Generic descriptive analysis

KW - Mushrooms

KW - Projective mapping

KW - Sensory evaluation

U2 - 10.1016/j.foodres.2018.04.059

DO - 10.1016/j.foodres.2018.04.059

M3 - Article

VL - 109

SP - 526

EP - 536

JO - Food Research International

JF - Food Research International

SN - 0963-9969

ER -