Lwt - Food Science and Technology | 2021
Aroma and flavor profile of raw and roasted Agaricus bisporus mushrooms using a panel trained with aroma chemicals
Abstract
Abstract 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