Sensory and Chemical Analyses of Oyster Mushrooms (Pleurotus sajor-caju) Harvested from Different Substrates

Authors

  • Jianhua Liu,

    1. Author Liu and Hall are with Dept. of Cereal and Food Sciences, North Dakota State Univ., Fargo, N.Dak. Authors Vijayakumar and Wolf-Hall are with Dept. of Veterinary and Microbiological Sciences, North Dakota State Univ., Fargo, ND 58015. Author Hadley is with Dept. of Chemistry and Geology, Minnesota State Univ.-Mankato, Mankato, Minn. Direct inquiries to author Wolf-Hall (charlene.hall@ndsu.nodak.edu).
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  • Chitra Vijayakumar,

    1. Author Liu and Hall are with Dept. of Cereal and Food Sciences, North Dakota State Univ., Fargo, N.Dak. Authors Vijayakumar and Wolf-Hall are with Dept. of Veterinary and Microbiological Sciences, North Dakota State Univ., Fargo, ND 58015. Author Hadley is with Dept. of Chemistry and Geology, Minnesota State Univ.-Mankato, Mankato, Minn. Direct inquiries to author Wolf-Hall (charlene.hall@ndsu.nodak.edu).
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  • Clifford A. Hall III,

    1. Author Liu and Hall are with Dept. of Cereal and Food Sciences, North Dakota State Univ., Fargo, N.Dak. Authors Vijayakumar and Wolf-Hall are with Dept. of Veterinary and Microbiological Sciences, North Dakota State Univ., Fargo, ND 58015. Author Hadley is with Dept. of Chemistry and Geology, Minnesota State Univ.-Mankato, Mankato, Minn. Direct inquiries to author Wolf-Hall (charlene.hall@ndsu.nodak.edu).
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  • Mary Hadley,

    1. Author Liu and Hall are with Dept. of Cereal and Food Sciences, North Dakota State Univ., Fargo, N.Dak. Authors Vijayakumar and Wolf-Hall are with Dept. of Veterinary and Microbiological Sciences, North Dakota State Univ., Fargo, ND 58015. Author Hadley is with Dept. of Chemistry and Geology, Minnesota State Univ.-Mankato, Mankato, Minn. Direct inquiries to author Wolf-Hall (charlene.hall@ndsu.nodak.edu).
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  • Charlene E. Wolf-Hall

    1. Author Liu and Hall are with Dept. of Cereal and Food Sciences, North Dakota State Univ., Fargo, N.Dak. Authors Vijayakumar and Wolf-Hall are with Dept. of Veterinary and Microbiological Sciences, North Dakota State Univ., Fargo, ND 58015. Author Hadley is with Dept. of Chemistry and Geology, Minnesota State Univ.-Mankato, Mankato, Minn. Direct inquiries to author Wolf-Hall (charlene.hall@ndsu.nodak.edu).
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Abstract

ABSTRACT: The sensory characteristics of dehydrated oyster mushrooms harvested from 8 different substrates and chemical compounds related to sensory attributes were analyzed and compared. The sensory attributes rubbery, sweet pea, and bitter as well as the chemical content of total lipids, palmitic acid, benzaldehyde, mannitol, 14 free amino acids, and 5′-adenosine monophosphate were found to be significantly affected by the substrates used for cultivating oyster mushrooms. This study demonstrated that the substrate composition for oyster mushroom production had minor effects on sensory and quality characteristics. Chemical analysis indicated that benzaldehyde, some free amino acids, 5′-cytosine monophosphate (CMP), 5′-guanosine monophosphate (GMP), and 5′-inosine monophosphate (IMP) showed correlations with the sensory attributes perceived by the sensory panel; however, some of these compounds were not detected in all samples.

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