Sensory analysis is the most ancient and inexpensive method of assessing the quality of food products. Consumer demand for the fruit bodies of mushrooms is due to their unique taste and aroma. Profile methods of sensory analysis are used in quality control, for characterising the differences between food products and for determining the impact of various factors on the quality of the test product. The aim of this research is to study the influence of different types of substrates on the character and intensity of arom a of the dried fruit bodies of Pleurotus ostreatus (Jacq.: Fr.) Kumm. IBK–1535 using the sensory profile method. The substrates for the cultivation of mushrooms were selected from waste from the agricultural and wood processing industries: sunflower husks, wheat straw, waste from the cleaning of seed corn, and sawdust of deciduous trees and oak bark. The preparation and sterilization of substrates was performed according to standard techniques. During the process of cultivation we determined the culture-morphological indices of development of the mycelium: the duration of growth in the substrate, time of appearance of the primordia, the number of formed fruiting bodies of mushrooms, the average biomass of the fruiting bodies. We did not detect any significant differences between substrates in the growth rate of mycelia. The best culture-morphological indices of growth and development of mycelia were identified for the corn waste substrate. This substrate had the greatest number of primordia, while the lowest was for wheat straw. The mycelium of P. ostreatus IBK-1535 was white, fluffy, and denser on substrates of corn waste, sunflower husks and oak bark. The sensory profile analysis was performed according to ISO 6564:1885.1 g of dried fruiting bodies was crushed, placed in glass vials with stoppers and heated to +35…+40 °C for a better emission of volatile compounds. A five person degustation commission was trained to undertake the sensory analysis. First, using sensory analysis, the degustation commission determined the following descriptors of odour for the fruiting bodies of the fungi: mushroom, woody, grassy, sweet, sour. Then the intensity of the aroma of each sample was assessed on a five-point scale. The most characteristic mushroom aroma of the dried fruit bodies was obtained when oak bark was the substrate for cultivation. The samples of mushroom grown on sawdust and waste corn had a similar aroma. The samples obtained for sunflower husk and wheat straw had a slight mushroom aroma with grassy and sour notes. Thus, the use of the sensory profile method of analysis makes it possible to assess the degree of intensity of aroma of fruit bodies of higher edible mushrooms in relation to the conditions of their cultivation without having to use complicated instrumental methods of analysis. Moreover, sensory profile analysis can be used to monitor the odours and aromas of mushrooms, which are cultivated in artificial conditions, for the adjustment of the cultivation process and for conducting a rapid appraisal of the quality of mushroom products.
Показано можливість використання методу кореляційних плеяд для визначення життєвості популяції багаторічних злаків поліцентричної біоморфи. Збільшення за роками інтегрального показника плеяди свідчило про прогресуючий розвиток популяції Poa angustifolia L. та збігалося з інвазійним періодом її життєдіяльності. Значення цього критерію, що дорівнює 0,5 і більше, відповідало «нормальному» стану популяції. Його зменшення свідчило про початок деструктивних процесів.
Mineral substances play an important role in ensuring high-grade growth and high organoleptic quality of the fruit bodies of basidiomycetes. In the process of solid-phase cultivation of the mushroom Pleurotus ostreatus (Jacq.: Fr.) Kumm. the lignocellulosic substrates were enriched with mineral additives of calcium, iron and selenium. Their influence on the synthesis of volatile aroma compounds was investigated by the methods of sensory profile analysis and ultraviolet spectroscopy. Mineral additives in the form of CaCl2, FeSO2•7H2O and Na2SeO3 salts were added to the substrate (sunflower husk, barley straw) before sterilization in concentrations that correspond to the physiological needs of the mushrooms. When carrying out a sensory profile analysis of dried fruit bodies, the following attributes of the flavor were determined: mushroom, woody, sweet, herbaceous, fish, meat, floral, earthy, acidic, putrescent. The conducted profile analysis showed an unequal dependence of the effect of mineral additives for each of the P. ostreatus strains. For IBK-549 and IBK-1535, an increase in the intensity of mushroom notes of aroma was observed with the addition of calcium and selenium to the husks, and for IBK-551, this was observed with the addition of iron and selenium to both substrates. The volatile aroma compounds were extracted with hexane at boiling point for 30 minutes. Absorption spectra were recorded in the wavelength range 200–330 nm. The examined extracts had light absorption maxima at 200–210 and 260–300 nm, which is typical for solutions of unsaturated compounds that have non-conjugated double bonds, saturated and unsaturated aldehydes and ketones. Additions of iron to the substrates increased the intensity of light absorption in comparison with the control. Additions of selenium selectively influenced different strains, and calcium ions did not significantly affect the change in the intensity of light absorption, and therefore the synthesis of volatile compounds by mushrooms. The level of synthesis of aroma-forming substances was higher when cultivating fungi on sunflower husks than on barley straw. This was confirmed both by the obtained aroma profiles and by the recorded absorption spectra of all examined strains. The study showed the possibility of influencing the organoleptic qualities of P. ostreatus fruiting bodies during solid-phase cultivation by supplementing the composition of lignocellulosic substrates with various mineral additives.
Наведено дані про розширення галузей застосування рістрегуляторів рослин. Показано позитивний вплив стимуляторів росту на розвиток міцелію Pleurotus ostreatus на агаризованих живиль них середовищах при поверхневому культивуванні. Отримано результати стимулювальної дії рістрегуляторів на біосинтетичну активність гриба при глибинному культивуванні. Розглянуто можливість застосування фумару та гетероауксину при солодозрощуванні. При цьому відмічено скорочення термінів солодозрощування та підвищення амілолітичної активності солоду.
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