Sensory Characteristics and Volatile Organic Compound Profile of Wild Edible Mushrooms from Patagonia, Argentina

The Andean-Patagonian forests of South America offer a great variety of wild edible mushrooms, many with ancestral use and others linked to new mycogastronomic offers. However, their sensory properties and detailed characterizations have not yet been deeply explored and described, nor have their alt...

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Bibliographic Details
Published in:Foods 2024-10, Vol.13 (21), p.3447
Main Authors: Barroetaveña, Carolina, González, Gabriela C, Tejedor-Calvo, Eva, Toledo, Carolina, Pildain, Maria B
Format: Article
Language:English
Subjects:
Alkanes
Analysis
Citrus
Citrus fruits
Cold storage
Conservation
Cryopreservation
Dehydration
Flavors
food preservation methods
Food products
Forests
Fungi
gastronomy
Mushrooms
Odors
Organic compounds
Perceptions
quantitative descriptive analysis
Refrigeration
Sensory evaluation
Sensory properties
Sustainable use
Sweet taste
Target detection
Tourism
trained panel
Variance analysis
Vegetarianism
VOCs
Volatile compounds
Volatile organic compounds
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Summary:The Andean-Patagonian forests of South America offer a great variety of wild edible mushrooms, many with ancestral use and others linked to new mycogastronomic offers. However, their sensory properties and detailed characterizations have not yet been deeply explored and described, nor have their alterations due to cold storage. The aims of this work were to perform a sensory characterization through a trained panel evaluation, perform target volatile compounds analysis and evaluate post-harvest preservation methods effects on nine species of wild edible mushrooms with different trophic habits ( , , , , , , , , and ). The sensory description of dehydrated specimens through quantitative descriptive analysis showed that panelists were a significant source of variation; and registered distinct sweet flavor/spice odor and wood/sweet flavor, respectively, and different textures. Refrigeration produced a rapid loss of sensory characteristics, whereas freezer conservation satisfactorily maintained the characteristics in , , and for at least four months. A total of 60 target volatile organic compounds were detected, corresponding to grass, mushroom, alkane, and pungent odors in , , and . The detailed sensory characterization and post-harvest conservation options of these novel products constitute crucial information to promote their sustainable use and local development through innovative activities linked to tourism, such as mushroom gastronomy and mycotourism.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13213447