Odor Profile of Four Cultivated and Freeze-Dried Edible Mushrooms by Using Sensory Panel, Electronic Nose and GC-MS

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dc.bibliographicCitation.titleJournal of Fungien
dc.bibliographicCitation.volume8(9)es_ES
dc.contributor.authorGómez, Inmaculadaes_ES
dc.contributor.authorLavega González, Rebecaes_ES
dc.contributor.authorTejedor Calvo, Evaes_ES
dc.contributor.authorPérez Clavijo, Margaritaes_ES
dc.contributor.authorCarrasco, Jaimees_ES
dc.coverage.spatialCiencia vegetales_ES
dc.date.accessioned2022-10-13T08:18:02Z
dc.date.available2022-10-13T08:18:02Z
dc.date.issued2022es_ES
dc.description.abstractCultivated mushrooms are well-known nutrient inputs for an equilibrated diet. Some species are broadly appreciated due to their medicinal properties. Lately, a number of novel foods and nutraceuticals based on dehydrated and freeze-dried powder obtained from cultivated mushrooms has been reaching the market. The food industry requires fast and reliable tools to prevent fraud. In this, work we have cultivated Agaricus bisporus sp. bisporus (AB) (white button mushroom), Agaricus bisporus sp. brunnescens (ABP) (portobello), Lentinula edodes (LE) (shiitake) and Grifola frondosa (GF) (maitake) using tailor-made substrates for the different species and standardized cropping conditions, which were individually freeze-dried to obtain the samples under evaluation. The aim of this article was to validate the use of two different methodologies, namely, electronic nose and sensory panel, to discriminate the olfactory profile of nutritional products based on freeze-dried mushrooms from the different cultivated species. Additionally, GC-MS was used to detect and quantify the most abundant volatile organic compounds (VOCs) in the samples. The multivariate analysis performed proved the utility of electronic nose as an analytical tool, which was similar to the classical sensory panel but faster in distinguishing among the different species, with one limitation it being unable to differentiate between the same species. GC-MS analysis showed the chemical volatile formulation of the samples, also showing significant differences between different samples but high similarities between varieties of the same cultivated species. The techniques employed can be used to prevent fraud and have the potential to evaluate further medicinal mushroom species and build solid and trustful connections between these novel food products and potential consumers.en
dc.description.statusPublishedes_ES
dc.identifier.citationJournal of Fungi, vol. 8, num. 9, (2022)
dc.identifier.urihttp://hdl.handle.net/10532/6117
dc.language.isoenes_ES
dc.relation.doi10.3390/jof8090953es_ES
dc.relation.urihttps://www.mdpi.com/2309-608X/8/9/953es_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subject.agrovocSetas comestibleses
dc.subject.agrovocOlores
dc.subject.agrovocAnálisis organolépticoes
dc.subject.agrovocCompuesto volátiles
dc.subject.agrovocMetodologíaes
dc.titleOdor Profile of Four Cultivated and Freeze-Dried Edible Mushrooms by Using Sensory Panel, Electronic Nose and GC-MSen
dc.typeJournal Contribution*
dc.type.refereedRefereedes_ES
dc.type.specifiedArticlees_ES

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