TY - JOUR
T1 - Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms
AU - Aisala, Heikki
AU - Manninen, Hanna
AU - Laaksonen, Timo
AU - Linderborg, Kaisa M.
AU - Myoda, Takao
AU - Hopia, Anu
AU - Sandell, Mari
N1 - Funding Information:
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 ).
Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2020/1
Y1 - 2020/1
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=85071453617&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2019.125403
DO - 10.1016/j.foodchem.2019.125403
M3 - Article
SN - 0308-8146
VL - 304
JO - Food Chemistry
JF - Food Chemistry
M1 - 125403
ER -