PDF(Pubmed)
Abstract：
The oyster mushroom is cultivated globally, renowned for its unique texture and umami flavor, as well as its rich content of nutrients and functional ingredients. This study aims to identify the descriptive sensory characteristics, assess the consumer acceptability of new superior lines and cultivars of yellow oyster mushrooms, in addition to exploring the relationship between these descriptive characteristics and consumer acceptability. Statistical analyses were performed using one-way analysis of variance (ANOVA), principal component analysis (PCA), and partial least squares regression (PLSR). Twenty attributes were delineated, including three related to appearance/color (gray, yellow, and white), four associated with the smell/odor of fresh mushroom (oyster mushroom, woody, fishy, and seafood smells), three pertaining to the smell/odor of cooked mushrooms (mushroom, umami, and savory smells), four describing flavor/taste (sweet, salty, umami, and savory tastes), and five for texture/mouthfeel (chewy, smooth, hard, squishy, and slippery textures). Consumer acceptability tests involved 100 consumers who evaluated overall liking, appearance, overall taste, sweetness, texture, savory taste, MSG taste, smell, color, purchase intention, and recommendation. The general oyster mushroom (548 samples) scored highest in acceptability. Seven attributes, namely fresh mushroom smell, seafood smell (fresh), fishy smell (fresh), umami smell (cooked), nutty smell (cooked), salty taste, and MSG taste with the exception of appearance showed significant differences among samples (p < 0.001). The three yellow oyster mushroom samples were strongly associated with attributes like hardness, softness (texture), sweet taste (745 samples), MSG taste, salty taste, squishy texture, and fishy smell (483 and 629 samples). The development of sensory lexicons and increasing consumer acceptance of new superior lines and cultivars of yellow oyster mushroom will likely enhance sensory quality and expand the consumer market, aligning with consumer needs and preferences.
摘要：
牡蛎蘑菇在全球范围内种植，以其独特的质地和鲜味而闻名，以及其丰富的营养成分和功能成分。本研究旨在确定描述性感官特征，评估消费者对黄色牡蛎蘑菇新的优良品系和品种的可接受性，除了探索这些描述性特征与消费者可接受性之间的关系。使用单向方差分析(ANOVA)进行统计分析，主成分分析(PCA)，和偏最小二乘回归(PLSR)。划定了20个属性，包括三个与外观/颜色相关的(灰色，黄色,和白色），四个与新鲜蘑菇的气味/气味有关（牡蛎蘑菇，伍迪,鱼腥味,和海鲜气味)，三个与煮熟的蘑菇的气味/气味有关(蘑菇，umami,和可口的气味），四个描述味道/味道(甜，咸,umami,和美味的味道)，和五个用于质地/口感(耐嚼，光滑,硬,黏糊糊的,和滑的纹理）。消费者可接受性测试涉及100名消费者，他们评估了总体喜好，外观,整体口味,甜蜜，纹理,可口的味道,味精味道,气味,颜色,购买意向，和推荐。普通牡蛎蘑菇（548个样品）的可接受性得分最高。七个属性，即新鲜的蘑菇味，海鲜气味（新鲜），鱼腥味（新鲜），鲜味（煮熟），坚果味（煮熟），咸味,除外观外,MSG味道在样品之间显示显著差异(p<0.001)。三个黄色牡蛎蘑菇样品与硬度等属性密切相关，柔软度（质地），甜味（745个样品），味精味道,咸味,柔软的纹理，和鱼腥味（483和629个样品）。感官词典的发展以及消费者对黄色牡蛎蘑菇新的优良品系和品种的接受度的提高可能会提高感官质量并扩大消费市场，与消费者的需求和偏好保持一致。
