| Title: | Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms |
| Author(s): | Aisala H; Manninen H; Laaksonen T; Linderborg KM; Myoda T; Hopia A; Sandell M; |
| Address: | "University of Turku, Department of Biochemistry, Food Chemistry and Food Development, FI-20014 Turku, Finland; University of Turku, Functional Foods Forum, FI-20014 Turku, Finland; Tokyo University of Agriculture, Department of Food and Cosmetic Sciences, 099-2493 Abashiri, Japan. Electronic address: heikki.aisala@vtt.fi. Tampere University, Faculty of Engineering and Natural Sciences, FI-33014, Finland. University of Turku, Department of Biochemistry, Food Chemistry and Food Development, FI-20014 Turku, Finland. Tokyo University of Agriculture, Department of Food and Cosmetic Sciences, 099-2493 Abashiri, Japan. University of Turku, Functional Foods Forum, FI-20014 Turku, Finland" |
| DOI: | 10.1016/j.foodchem.2019.125403 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| 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" |
| Keywords: | Agaricales/*chemistry *Consumer Behavior Humans Magnetic Resonance Spectroscopy Odorants/*analysis *Taste Volatile Organic Compounds/*analysis External preference mapping Hedonic testing Mushrooms Nmr Pls; |
| Notes: | "MedlineAisala, Heikki Manninen, Hanna Laaksonen, Timo Linderborg, Kaisa M Myoda, Takao Hopia, Anu Sandell, Mari eng England 2019/09/04 Food Chem. 2020 Jan 30; 304:125403. doi: 10.1016/j.foodchem.2019.125403. Epub 2019 Aug 21" |
