Abstract
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.
| Original language | English |
|---|---|
| Article number | 125403 |
| Journal | Food Chemistry |
| Volume | 304 |
| DOIs | |
| Publication status | Published - Jan 2020 |
| MoE publication type | A1 Journal article-refereed |
Funding
This work was supported by the University of Turku Graduate School (UTUGS), by the Finnish Cultural Foundation, by the Finnish Food Research Foundation (2017), by the Niemi foundation research grant (2015), and by the Academy of Finland (MS309408).