A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä
Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms
Tekijät: Heikki Aisala, Hanna Manninen, Timo Laaksonen, Kaisa M. Linderborg, Takao Myoda, Anu Hopia, Mari Sandell
Kustantaja: ELSEVIER SCI LTD
Julkaisuvuosi: 2020
Journal: Food Chemistry
Tietokannassa oleva lehden nimi: FOOD CHEMISTRY
Lehden akronyymi: FOOD CHEM
Artikkelin numero: UNSP 125403
Vuosikerta: 304
Sivujen määrä: 9
ISSN: 0308-8146
DOI: https://doi.org/10.1016/j.foodchem.2019.125403
Tiivistelmä
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.
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.
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