Search

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. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Copyright of La Medicina del Lavoro is the property of Mattioli 1885 SpA and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Chronica Mundi is the property of Chronica Mundi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Agaricus bisporus is the most commonly consumed edible mushroom in the US, but research on its sensory properties is limited. This study characterized aroma and flavor of three raw and roasted A. bisporus mushrooms (white, crimini, and portobello) using quantitative descriptive analysis. Sixteen sensory attributes were chosen and included definitions and reference standards prepared with chemical solutions representing aromas perceived in the samples. All three raw A. bisporus possessed key sensory characters of mushroom, earthy, hay, soybean, potato, and woody aroma and flavors. Raw portobello and crimini had significantly higher (p < 0.05) flavor intensities in mushroom, earthy, dark meat, woody, and cabbage flavors, umami and bitterness taste, than white. When roasted, sensory profiles significantly (p < 0.05) shifted to dark meat, roasted, and fried notes, and portobello showed the highest intensity in dark meat flavor. Conversely, hay, woody, and earthy notes decreased in all roasted mushrooms. The results contribute to the growing body of research on mushroom sensory properties and potential use in savory products. The reference solutions could be adopted by other researchers or industry peers for A. bisporus sensory evaluation. • 16 sensory descriptors were developed for Agaricus bisporus mushrooms. • Unique chemical references were developed for each mushroom sensory descriptor. • Raw and roasted A. bisporus sensory properties were reported for the first time. • Crimini and portobello had higher aroma intensity than white in all attributes. • Cooking increased mushroom dark meat, roasted and fried aroma notes. [ABSTRACT FROM AUTHOR]