Sensory properties of Nordic edible mushrooms

Aisala, Heikki; Laaksonen, Oskar; Manninen, Hanna; Raittola, Auri; Hopia, Anu; Sandell, Mari

doi:10.1016/j.foodres.2018.04.059

Cited by 34 publications

(22 citation statements)

References 29 publications

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“…It is well recognized that different mushroom species possess very diverse sensory properties, with odor descriptions ranged from fruity, nutty, seafood, to curry (Aisala et al., 2018; Siddiq et al., 2018). Consumer acceptance on the addition of white mushroom to replace a partial amount of beef, chicken, or pork from difference dishes has been examined (Guinard et al., 2016; Spencer & Guinard, 2018; Tom et al., 2018; Wong et al., 2017, 2019).…”

Section: Discussionmentioning

confidence: 99%

Consumer acceptance of egg white partially substituted with mushrooms and mushroom–egg white flavor pairing

Muniz

Sissons

et al. 2021

Food Science & Nutrition

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Mushroom possesses a distinctive sensory quality and unique nutrients. Its pairing with egg white and consumer acceptance has never been investigated. In this study, formulated mushroom–egg white patty prototypes (white and crimini mushrooms at 0%, 10%, 20%, and 30%, either oven roasted or steamed) were evaluated by 380 participants for acceptance and intensity of nine sensory attributes. Mushroom–egg white patty prototypes received positive hedonic scores for overall acceptance and the likeability of overall flavor, mushroom flavor, meaty flavor, egg white flavor, overall texture, and firmness. Consumer overall acceptance was most strongly and positively correlated with overall flavor liking, followed by overall appearance and overall texture likeability. Additionally, the likeability of flavor pairing between mushroom and egg white was rated positively across all 16 patties, indicating a good flavor match of mushroom and egg white. Consumer hedonic levels toward mushroom patties were significantly (p ≤ .05) impacted by cooking method, mushroom type, and mushroom level. The addition of mushroom was acceptable up to 20%, with steam method and crimini mushroom most preferred. The results provided new insights into consumer attitudes and potentially important sensory factors affecting the acceptability of mushroom–egg white patties, consequently increasing the utilization and consumption of mushrooms and mushroom‐blended products.

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Section: Discussionmentioning

confidence: 99%

Consumer acceptance of egg white partially substituted with mushrooms and mushroom–egg white flavor pairing

Muniz

Sissons

et al. 2021

Food Science & Nutrition

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“…Vegetable purées were served similar to a baby food serving temperature at approximately 37 °C whereas fruit and berry purées were served at room temperature (~21 °C). Sensory profiling was done with 13 screened and pretrained adult assessors (all female, age 26–49, mean 37.5 years) [ 60 , 61 ]. Their ability to describe sensations verbally was tested as well as their normal function of senses.…”

Section: Methodsmentioning

confidence: 99%

“…Rated flavor properties were total intensity of the flavor, astringency and after-flavor. Quantitative evaluation protocol followed the procedure used before [ 60 , 61 ]. Data were collected with Compusense Cloud version 8.4 (Compusense Inc., Guelph, ON, Canada).…”

Section: Methodsmentioning

confidence: 99%

Acceptance of a Nordic, Protein-Reduced Diet for Young Children during Complementary Feeding—A Randomized Controlled Trial

Johansson

Lindberg

Öhlund

et al. 2021

Foods

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Early life is critical for developing healthy eating patterns. This study aimed to investigate the effects of a Nordic, protein-reduced complementary diet (ND) compared to a diet following the current Swedish dietary guidelines on eating patterns and food acceptance. At 4–6 months (mo) of age infants were randomized to a Nordic group (NG, n = 41) or a Conventional group (CG, n = 40), and followed until 18 mo of age. Daily intake of fruits and vegetables (mean ± sd) at 12 mo was significantly higher in the NG compared to the CG: 341 ± 108 g/day vs. 220 ± 76 g/day (p < 0.001), respectively. From 12 to 18 mo, fruit and vegetable intake decreased, but the NG still consumed 32% more compared to the CG: 254 ± 99 g/day vs. 193 ± 67 g/day (p = 0.004). To assess food acceptance, both groups were tested with home exposure meals at 12 and 18 mo. No group differences in acceptance were found. We find that a ND with parental education initiates healthy eating patterns during infancy, but that the exposure meal used in the present study was insufficient to detect major differences in food acceptance. This is most likely explained by the preparation of the meal. Nordic produce offers high environmental sustainability and favorable taste composition to establish healthy food preferences during this sensitive period of early life.

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“…For these reasons, the sensory profile of food represents an overwhelming concern of all producers, so that to fulfill the consumers' needs. In this context and on the basis of the increased interest in mushrooms in terms of their nutritional and bioactive compounds, the research on their sensory properties is considered surprisingly scarce [60]. With a view to add knowledge in this gap, the authors processed edible mushrooms (Boletus edulis, Cantharellus cibarius, Craterellus tubaeformis, Lactarius camphorates and Agaricus bisporus) by sous vide cooking, frozen, pooled and tempered to 50-60°C.…”

Section: Agaricus Bisporusmentioning

confidence: 99%

“…This curry milk cap, used in Finland often as spice unlike other mushroom species, was the only noticeably pungent sample. Aisala et al [60] demonstrated, on the basis of projective mapping applied to three wild and three cultivated types of mushrooms blanched, frozen and thawed to ambient temperature, the major influence of processing on the sensory properties of the mushrooms. It seems that most consumers choose to avoid eating button mushroom because the fresh samples are linked to umami and mushroom descriptors.…”

Section: Agaricus Bisporusmentioning

confidence: 99%

Correlation between Enzymatic and Non-Enzymatic Antioxidants in Several Edible Mushrooms Species

Rădulescu¹,

Buruleanu²,

Georgescu³

et al. 2019

Food Engineering

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Characterization of several wild growing and cultivated mushrooms from geographical area of Dambovita County, Romania, in terms of enzymatic and non-enzymatic antioxidants, through a chemometrics approach, was the aim of this study. Related to the authors' previous studies, the novelty of this paper consists in deepening research toward the complete characterization of the regional mushroom species through emphasizing their potential as food resources. In the context in which species showed their content in biological active compounds, future practical applications in the area of functional food will be developed by integrating the data concerning their lack of the toxicity and nutritional value too. Lack of data focused on the characterization of mushroom species investigated in the paper supports the significance of this research. The statistical analysis of data highlights the relationship between compounds showing antioxidant activity of autochthonous mushrooms (both cap and stipe).

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Sensory properties of Nordic edible mushrooms

Cited by 34 publications

References 29 publications

Consumer acceptance of egg white partially substituted with mushrooms and mushroom–egg white flavor pairing

Consumer acceptance of egg white partially substituted with mushrooms and mushroom–egg white flavor pairing

Acceptance of a Nordic, Protein-Reduced Diet for Young Children during Complementary Feeding—A Randomized Controlled Trial

Correlation between Enzymatic and Non-Enzymatic Antioxidants in Several Edible Mushrooms Species

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