Sensory and Chemical Analyses of Oyster Mushrooms (Pleurotus sajor-caju) Harvested from Different Substrates
Article first published online: 31 MAY 2006
Journal of Food Science
Volume 70, Issue 9, pages S586–S592, November 2005
How to Cite
Liu, J., Vijayakumar, C., Hall, C. A., Hadley, M. and Wolf-Hall, C. E. (2005), Sensory and Chemical Analyses of Oyster Mushrooms (Pleurotus sajor-caju) Harvested from Different Substrates. Journal of Food Science, 70: S586–S592. doi: 10.1111/j.1365-2621.2005.tb08333.x
- Issue published online: 31 MAY 2006
- Article first published online: 31 MAY 2006
- MS 20050287 Submitted 5/16/05, Revised 7/10/05, Accepted 8/22/05.
- Pleurotus sajor-caju;
- oyster mushrooms;
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.