Odor Profile of Four Cultivated and Freeze-Dried Edible Mushrooms by Using Sensory Panel, Electronic Nose and GC-MS
Abstract
:1. Introduction
2. Materials and Methods
2.1. Cultivated Mushrooms under Study
2.2. Color
2.3. Sensory Analysis—Triangle Sensory Test
2.4. Odor Profile—Electronic Nose
2.5. Identification and Quantification of VOCs, GC-MS
2.5.1. Extraction by Solid-Phase Microextraction (SPME)
2.5.2. GC-MS Analysis
2.6. Statistical Analysis
3. Results
3.1. Color
3.2. Sensory Analysis—Triangle Sensory Test
3.3. Odor Profile—Electronic Nose
3.4. Identification and Quantification of VOCs by GC-MS
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Acknowledgments
Conflicts of Interest
References
- Hwang, J.; You, J.; Moon, J.; Jeong, J. Factors affecting consumers’ alternative meats buying intentions: Plant-based meat alternative and cultured meat. Sustainability 2020, 12, 5662. [Google Scholar] [CrossRef]
- Thawthong, A.; Karunarathna, S.C.; Thongklang, N.; Chukeatirote, E.; Kakumyan, P.; Chamyuang, S.; Rizal, L.M.; Mortimer, P.E.; Xu, J.; Callac, P.; et al. Discovering and domesticating wild tropical cultivatable mushrooms. Chiang Mai J. Sci. 2014, 41, 731–764. [Google Scholar]
- Grimm, D.; Kuenz, A.; Rahmann, G. Integration of mushroom production into circular food chains. Org. Agric 2021, 11, 309–317. [Google Scholar] [CrossRef]
- Mortimer, P.E.; Karunarathna, S.C.; Li, Q.; Gui, H.; Yang, X.; Yang, X.; He, J.; Ye, L.; Guo, J.; Li, H.; et al. Prized edible Asian mushrooms: Ecology, conservation and sustainability. Fungal Divers. 2012, 56, 31–47. [Google Scholar] [CrossRef]
- Ferraro, V.; Venturella, G.; Pecoraro, L.; Gao, W.; Gargano, M.L. Cultivated mushrooms: Importance of a multipurpose crop, with special focus on Italian fungiculture. Plant Biosyst. 2020, 156, 1–11. [Google Scholar] [CrossRef]
- Gargano, M.L.; van Griensven, L.J.; Isikhuemhen, O.S.; Lindequist, U.; Venturella, G.; Wasser, S.P.; Zervakis, G.I. Medicinal mushrooms: Valuable biological resources of high exploitation potential. Plant Biosyst. 2017, 151, 548–565. [Google Scholar] [CrossRef]
- Phan, C.W.; David, P.; Naidu, M.; Wong, K.H.; Sabaratnam, V. Therapeutic potential of culinary-medicinal mushrooms for the management of neurodegenerative diseases: Diversity, metabolite, and mechanism. Crit. Rev. Biotechnol. 2015, 35, 355–368. [Google Scholar] [CrossRef]
- Sari, M.; Prange, A.; Lelley, J.I.; Hambitzer, R. Screening of beta-glucan contents in commercially cultivated and wild growing mushrooms. Food Chem. 2017, 216, 45–51. [Google Scholar] [CrossRef]
- Kim, S. Antioxidant compounds for the inhibition of enzymatic browning by polyphenol oxidases in the fruiting body extract of the edible mushroom Hericium erinaceus. Foods 2020, 9, 951. [Google Scholar] [CrossRef]
- Zhou, J.; Chen, M.; Wu, S.; Liao, X.; Wang, J.; Wu, Q.; Zhuang, M.; Ding, Y. A review on mushroom-derived bioactive peptides: Preparation and biological activities. Food Res. Int. 2020, 134, 109230. [Google Scholar] [CrossRef]
- Sparkman, D.O.; Penton, Z.; Kitson, F.G. Gas Chromatography and Mass Spectrometry: A Practical Guide; Academic Press: St Louis, MO, USA, 2011; ISBN 978-008-0920-15-3. [Google Scholar]
- Pei, F.; Yang, W.; Ma, N.; Fang, Y.; Zhao, L.; An, X.; Xin, Z.; Hu, Q. Effect of the two drying approaches on the volatile profiles of button mushroom (Agaricus bisporus) by headspace GC–MS and electronic nose. LWT 2016, 72, 343–350. [Google Scholar] [CrossRef]
- Li, W.; Wang, J.; Chen, W.; Yang, Y.; Zhang, J.; Feng, J.; Yu, H.; Li, Q. Analysis of volatile compounds of Lentinula edodes grown in different culture substrate formulations. Food Res. Int. 2019, 125, 108517. [Google Scholar] [CrossRef] [PubMed]
- Li, Y.; Wang, X.; Jin, L. Analysis of volatile components in Grifola frondosa by headspace solid phase microextraction-GC/MS. Food Res. Dev. 2013, 34, 28–31. [Google Scholar]
- Gębicki, J.; Szulczyński, B. Discrimination of selected fungi species based on their odour profile using prototypes of electronic nose instruments. Measurement 2018, 116, 307–313. [Google Scholar] [CrossRef]
- Doleman, B.J.; Lewis, N.S. Comparison of odor detection thresholds and odor discriminablities of a conducting polymer composite electronic nose versus mammalian olfaction. Sens. Actuators B Chem. 2001, 72, 41–50. [Google Scholar] [CrossRef]
- Olivas-Gastélum, R.; Nevárez-Moorillón, G.V.; Gastélum-Franco, M.G. Las pruebas de diferencia en el análisis sensorial de los alimentos. Tecnociencia Chihuah. 2009, 3, 1–7. [Google Scholar]
- Portalo-Calero, F.; Arroyo, P.; Suárez, J.I.; Lozano, J. Triangular test of amanita mushrooms by using electronic nose and sensory panel. Foods 2019, 8, 414. [Google Scholar] [CrossRef] [PubMed]
- Reis, F.S.; Martins, A.; Vasconcelos, M.H.; Morales, P.; Ferreira, I.C. Functional foods based on extracts or compounds derived from mushrooms. Trends Food Sci. Technol. 2017, 66, 48–62. [Google Scholar] [CrossRef]
- Royse, D.J.; Baars, J.; Tan, Q. Current overview of mushroom production in the world. In Edible and Medicinal Mushrooms: Technology and Applications; Zied, D.C., Pardo-Gimenez, A., Eds.; Wiley-Blackwell: West Sussex, UK, 2007; pp. 5–13. [Google Scholar]
- Siwulski, M.; Niedzielski, P.; Budka, A.; Budzyńska, S.; Kuczyńska-Kippen, N.; Kalač, P.; Sobieralski, K.; Mleczek, M. Patterns of changes in the mineral composition of Agaricus bisporus cultivated in Poland between 1977–2020. J. Food Compost. Anal. 2022, 112, 104660. [Google Scholar] [CrossRef]
- Carrasco, J.; Zied, D.C.; Navarro, M.J.; Gea, F.J.; Pardo-Giménez, A. Commercial cultivation techniques of mushrooms. In Advances in Macrofungi; CRC Press: Boca Raton, FL, USA, 2021; pp. 11–40. [Google Scholar]
- Pinya, S.; Ferriol, P.; Tejada, S.; Sureda, A. Mushrooms reishi (Ganoderma lucidum), shiitake (Lentinula edodes), maitake (Grifola frondosa). In Nonvitamin and Nonmineral Nutritional Supplements; Academic Press: St. Louis, MO, USA, 2019; pp. 517–526. [Google Scholar]
- Ly, B.C.K.; Dyer, E.B.; Feig, J.L.; Chien, A.L.; Del Bino, S. Research techniques made simple: Cutaneous colorimetry: A reliable technique for objective skin color measurement. J. Investig. Dermatol. 2020, 140, 3–12. [Google Scholar] [CrossRef]
- ISO 8589:2007/Amd 1:2014; Sensory Analysis. General Guidance for the Design of Test Rooms. ISO: Vernier, Switzerland, 2014.
- ISO 4120:2021; Sensory Analysis Methodology. Triangle Test. ISO: Vernier, Switzerland, 2022.
- García-Lomillo, J.; González-San José, M.L.; Del Pino-García, R.; Ortega-Heras, M.; Muñiz Rodríguez, P. Effect of a new natural seasoning on the formation of pyrazines in barbecued beef patties. J. Chem. 2016, 2016, 1056201. [Google Scholar] [CrossRef]
- Tejedor-Calvo, E.; García-Barreda, S.; Sánchez, S.; Morales, D.; Soler-Rivas, C.; Ruiz-Rodriguez, A.; Sanz, M.A.; Garcia, A.P.; Morte, A.; Marco, P. Supercritical CO2 extraction method of aromatic compounds from truffles. LWT 2021, 150, 111954. [Google Scholar] [CrossRef]
- El Hadi, M.A.M.; Zhang, F.J.; Wu, F.F.; Zhou, C.H.; Tao, J. Advances in fruit aroma volatile research. Molecules 2013, 18, 8200–8229. [Google Scholar] [CrossRef] [PubMed]
- Costa, R.; De Grazia, S.; Grasso, E.; Trozzi, A. Headspace-solid-phase microextraction-gas chromatography as analytical methodology for the determination of volatiles in wild mushrooms and evaluation of modifications occurring during storage. J. Anal. Methods Chem. 2015, 2015, 951748. [Google Scholar] [CrossRef] [PubMed]
- Selli, S.; Guclu, G.; Sevindik, O.; Kelebek, H. Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC–MS-O and LC-DAD-ESI-MS/MS. Food Chem. 2021, 354, 129576. [Google Scholar] [CrossRef] [PubMed]
- Choo, K.S.; Bollen, M.; Dykes, G.A.; Coorey, R. Aroma-volatile profile and its changes in Australian grown black Périgord truffle (Tuber melanosporum) during storage. Int. J. Food Sci. Technol. 2021, 56, 5762–5776. [Google Scholar] [CrossRef]
- Rezazade, F.; Summers, J.; Teik, D.O.L. A holistic approach to food fraud vulnerability assessment. Food Control 2022, 131, 108440. [Google Scholar] [CrossRef]
- Fujioka, K.; Shimizu, N.; Manome, Y.; Ikeda, K.; Yamamoto, K.; Tomizawa, Y. Discrimination Method of the Volatiles from Fresh Mushrooms by an Electronic Nose Using a Trapping System and Statistical Standardization to Reduce Sensor Value Variation. Sensors 2013, 13, 15532–15548. [Google Scholar] [CrossRef]
- Zhou, J.; Feng, T.; Ye, R. Differentiation of eight commercial mushrooms by electronic nose and gas chromatography-mass spectrometry. J. Sens. 2015, 2015, 374013. [Google Scholar] [CrossRef]
- Sonnenberg, A.S.; Baars, J.J.; Straatsma, G.; Hendrickx, P.M.; Hendrix, E.; Blok, C.; van Peer, A. Feeding growing button mushrooms: The role of substrate mycelium to feed the first two flushes. PLoS ONE 2022, 17, e0270633. [Google Scholar] [CrossRef]
- Taparia, T.; Hendrix, E.; Nijhuis, E.; de Boer, W.; van der Wolf, J. Circular alternatives to peat in growing media: A microbiome perspective. J. Clean. Prod. 2021, 327, 129375. [Google Scholar] [CrossRef]
- Atila, F. Compositional changes in lignocellulosic content of some agro-wastes during the production cycle of shiitake mushroom. Sci. Hortic. 2019, 245, 263–268. [Google Scholar] [CrossRef]
- Song, B.; Ye, J.; Sossah, F.L.; Li, C.; Li, D.; Meng, L.; Xu, S.; Du, Y.; Li, Y. Assessing the effects of different agro-residue as substrates on growth cycle and yield of Grifola frondosa and statistical optimization of substrate components using simplex-lattice design. AMB Express 2018, 8, 1–11. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Suwannarach, N.; Kumla, J.; Zhao, Y.; Kakumyan, P. Impact of cultivation substrate and microbial community on improving mushroom productivity: A review. Biology 2022, 11, 569. [Google Scholar] [CrossRef]
- Pardo-Giménez, A.; Catalán, L.; Carrasco, J.; Álvarez-Ortí, M.; Zied, D.; Pardo, J. Effect of supplementing crop substrate with defatted pistachio meal on Agaricus bisporus and Pleurotus ostreatus production. J. Sci. Food Agric. 2016, 96, 3838–3845. [Google Scholar] [CrossRef]
- Sun, L.B.; Zhang, Z.Y.; Xin, G.; Sun, B.X.; Bao, X.J.; Wei, Y.Y.; Zhao, X.M.; Xu, H.R. Advances in umami taste and aroma of edible mushrooms. Trends Food Sci. Technol. 2020, 96, 176–187. [Google Scholar] [CrossRef]
- Gao, B.; Holroyd, S.E.; Moore, J.C.; Laurvick, K.; Gendel, S.M.; Xie, Z. Opportunities and challenges using non-targeted methods for food fraud detection. J. Agric. Food Chem. 2019, 67, 8425–8430. [Google Scholar] [CrossRef]
- Šiškovič, N.; Strojnik, L.; Grebenc, T.; Vidrih, R.; Ogrinc, N. Differentiation between species and regional origin of fresh and freeze-dried truffles according to their volatile profiles. Food Control 2021, 123, 107698. [Google Scholar] [CrossRef]
- Du, X.; Sissons, J.; Shanks, M.; Plotto, A. Aroma and flavor profile of raw and roasted Agaricus bisporus mushrooms using a panel trained with aroma chemicals. LWT 2021, 138, 110596. [Google Scholar] [CrossRef]
- Zhang, Y.; Li, S.; Wang, X.; Zhang, L.; Cheung, P.C. Advances in lentinan: Isolation, structure, chain conformation and bioactivities. Food Hydrocoll. 2011, 25, 196–206. [Google Scholar] [CrossRef]
- Badalyan, S.M. Potential of mushroom bioactive molecules to develop healthcare biotech products. In Proceedings of the 8th International Conference on Mushroom Biology and Mushroom Products, New Delhi, India, 19–22 November 2014. [Google Scholar]
Series | Sample Combination | |||||
---|---|---|---|---|---|---|
Serie 1 (α A vs. B) | AAB | ABA | ABB | BAA | BAB | BBA |
Serie 2 (A vs. C) | AAC | ACA | ACC | CAA | CAC | CCA |
Serie 3 (A vs. D) | AAD | ADA | ADD | DAA | DAD | DDA |
Serie 4 (B vs. C) | BBC | BCB | BCC | CBB | CBC | CCB |
Serie 5 (B vs. D) | BBD | BDB | BDD | DBB | DBD | DDB |
Serie 6 (C vs. D) | CCD | CDC | CDD | DCC | DCD | DDC |
Species | Parameters | ||
---|---|---|---|
L* | a* | b* | |
α AB | 81.71 ± 1.70 a β | 0.41 ± 0.10 c | 10.45 ± 0.46 c |
ABP | 81.14 ± 0.36 a | 0.96 ± 0.06 b | 9.00 ± 0.22 d |
LE | 79.37 ± 2.48 c | 0.07 ± 0.06 d | 17.94 ± 0.56 a |
GF | 78.63 ± 0.49 b | 2.67 ± 0.19 a | 12.38 ± 0.78 b |
Series | Number of Correct Answers |
---|---|
Serie 1 (α AB vs. ABP) | 19 |
Serie 2 (AB vs. LE) | 31 |
Serie 3 (AB vs. GF) | 41 |
Serie 4 (ABP vs. LE) | 28 |
Serie 5 (ABP vs. GF) | 45 |
Serie 6 (LE vs. GF) | 34 |
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. |
© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Gómez, I.; Lavega González, R.; Tejedor-Calvo, E.; Pérez Clavijo, M.; Carrasco, J. Odor Profile of Four Cultivated and Freeze-Dried Edible Mushrooms by Using Sensory Panel, Electronic Nose and GC-MS. J. Fungi 2022, 8, 953. https://doi.org/10.3390/jof8090953
Gómez I, Lavega González R, Tejedor-Calvo E, Pérez Clavijo M, Carrasco J. Odor Profile of Four Cultivated and Freeze-Dried Edible Mushrooms by Using Sensory Panel, Electronic Nose and GC-MS. Journal of Fungi. 2022; 8(9):953. https://doi.org/10.3390/jof8090953
Chicago/Turabian StyleGómez, Inmaculada, Rebeca Lavega González, Eva Tejedor-Calvo, Margarita Pérez Clavijo, and Jaime Carrasco. 2022. "Odor Profile of Four Cultivated and Freeze-Dried Edible Mushrooms by Using Sensory Panel, Electronic Nose and GC-MS" Journal of Fungi 8, no. 9: 953. https://doi.org/10.3390/jof8090953