Flavor impartment of mushroom on egg whites and sensory properties of egg whites with mushroom topping using quantitative descriptive analysis

Abstract

BACKGROUND: Mushroom possesses desirable aroma, taste, texture, health-promoting and disease-preventing dietary components, making it an ideal ingredient, especially for animal-based food substitution. Nevertheless, no study has replaced egg whites partially with mushrooms and investigated their sensory quality. This study aimed to investigate flavor impartment of mushroom on egg whites and the sensory quality of roasting and steaming egg whites replaced by white and crimini mushrooms at 0%, 10%, 20% and 30%, respectively, using a panel trained with aroma chemical references for 31 sensory attributes with 0-10 line scales.RESULTS: Roasted and steamed egg whites possessed major sensory attributes of sulfury and egg-like aroma and flavor (intensities > 3). After mushroom topping was added, the dominant sensory attributes shifted to mushroom-based flavor characteristics, including mushroom-like, earthy, dark meat, roasted, hay, soybean, potato, woody, umami, bitter, astringent and firmness texture. Mushroom variety showed significant (P ≤ 0.05) impacts on egg white sensory quality, with crimini introducing more intense flavor. The higher the mushroom proportion with egg whites, the more intense was the flavor associated with mushroom. Mushroom could enhance egg-like flavor in multiple dimensions, including aroma, taste and texture, according to partial least square regression.CONCLUSION: White and crimini mushrooms enriched roasted and steamed egg white sensory quality with introduction of characteristic sensory attributes from mushrooms. Mushroom variety and proportion with egg whites displayed significant impacts on egg white sensory properties. The study contributed to understanding the impact of mushrooms on egg white sensory profile and served as a guide in incorporating mushroom in product development.

Egg White Partially Substituted with Mushroom: Volatile Aroma Impartment from Mushroom and Impact of Mushroom Type, Proportion, and Cooking Method

“…Cooking results in a loss of moisture and causes changes in the chemical composition and physical properties of food, leading to the changes of sensory quality (aroma, taste, texture) and nutritional value. Our previous studies verify the changes of sensory quality and taste composition of egg white-mushroom blends. ,, …”

“…Our previous studies verify the changes of sensory quality and taste composition of egg whitemushroom blends. 12,26,27 Volatile Compounds in Raw and Cooked Egg Whites. Overall, the total amount of volatiles in raw egg whites was very low, as indicated by the peak abundance in Figure 1.…”

“…Published studies demonstrating the application of mushrooms as meat-based substituents interest the scientific community. Our previous descriptive sensory study shows that mushroom can enhance the egg white flavor by introducing a mushroom-like aroma and umami taste . The consumer study indicates the acceptant level of mushroom addition in egg white can be up to 20% and that mushroom has a good flavor pairing with egg white …”

“…Our previous descriptive sensory study shows that mushroom can enhance the egg white flavor by introducing a mushroomlike aroma and umami taste. 26 The consumer study indicates the acceptant level of mushroom addition in egg white can be up to 20% and that mushroom has a good flavor pairing with egg white. 27 The substances responsible for the mushroom flavor are nonvolatiles such as amino acids, 5′-nucleotides, and soluble sugars as well as volatile aroma compounds.…”

Metabolomics Analysis of Morchella sp. From Different Geographical Origins of China Using UPLC-Q-TOF-MS

“…In recent years, morels have been favored by consumers for its delicious taste, excellent nutritional, and medicinal value ( 21 ). Apart from quality parameters such as sensory perception or price also geographical origins of the product strongly influence choice of consumers.…”