| Title: | "Odor Profile of Four Cultivated and Freeze-Dried Edible Mushrooms by Using Sensory Panel, Electronic Nose and GC-MS" |
| Author(s): | Gomez I; Lavega Gonzalez R; Tejedor-Calvo E; Perez Clavijo M; Carrasco J; |
| Address: | "Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Banuelos s/n, 09001 Burgos, Spain. Centro Tecnologico de Investigacion del Champinon de La Rioja (CTICH), Carretera Calahorra, KM 4, 26560 Autol, Spain. Centro de Investigacion y Tecnologia Agroalimentaria de Aragon (CITA), Instituto Agroalimentario de Aragon-IA2 (CITA-Universidad de Zaragoza), Avda. Montanana 930, 50059 Zaragoza, Spain. Department of Production and Characterization of Novel Foods, Institute of Food Science Research-CIAL (UAM + CSIC), C/Nicolas Cabrera 9, Campus de Cantoblanco, Universidad Autonoma de Madrid, 28049 Madrid, Spain. Department of Biology, University of Oxford, South Parks Road, Oxford OX1 3RB, UK" |
| ISSN/ISBN: | 2309-608X (Electronic) 2309-608X (Linking) |
| Abstract: | "Cultivated mushrooms are well-known nutrient inputs for an equilibrated diet. Some species are broadly appreciated due to their medicinal properties. Lately, a number of novel foods and nutraceuticals based on dehydrated and freeze-dried powder obtained from cultivated mushrooms has been reaching the market. The food industry requires fast and reliable tools to prevent fraud. In this, work we have cultivated Agaricus bisporus sp. bisporus (AB) (white button mushroom), Agaricus bisporus sp. brunnescens (ABP) (portobello), Lentinula edodes (LE) (shiitake) and Grifola frondosa (GF) (maitake) using tailor-made substrates for the different species and standardized cropping conditions, which were individually freeze-dried to obtain the samples under evaluation. The aim of this article was to validate the use of two different methodologies, namely, electronic nose and sensory panel, to discriminate the olfactory profile of nutritional products based on freeze-dried mushrooms from the different cultivated species. Additionally, GC-MS was used to detect and quantify the most abundant volatile organic compounds (VOCs) in the samples. The multivariate analysis performed proved the utility of electronic nose as an analytical tool, which was similar to the classical sensory panel but faster in distinguishing among the different species, with one limitation it being unable to differentiate between the same species. GC-MS analysis showed the chemical volatile formulation of the samples, also showing significant differences between different samples but high similarities between varieties of the same cultivated species. The techniques employed can be used to prevent fraud and have the potential to evaluate further medicinal mushroom species and build solid and trustful connections between these novel food products and potential consumers" |
| Keywords: | edible mushrooms electronic nose odor profile sensory analysis volatile compounds; |
| Notes: | "PubMed-not-MEDLINEGomez, Inmaculada Lavega Gonzalez, Rebeca Tejedor-Calvo, Eva Perez Clavijo, Margarita Carrasco, Jaime eng Switzerland 2022/09/23 J Fungi (Basel). 2022 Sep 11; 8(9):953. doi: 10.3390/jof8090953" |
