Sensory analysis and fruiting bodies characterization of the edible mushroom Pleurotus ostreatus and Polyporus tenuiculus obtained on leaf waste from the Essentials oil production industry

OMARINI, A.; NEPOTE V.; GROSSO, N. R.; ZYGADLO, J. A.; ALBERTO, E.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Chester; Año: 2010 vol. 45 p. 466 - 474

0950-5423

The present investigation aims to examine if waste from the essential oil industry (Laurus nobilis and Eucalyptus cinnerea) can modify the sensory attributes of dried Pleurotus ostreatus and Polyporus tenuiculus. Moreover, the conversion percentage from dry substrate weight to fresh mushroom weight (biological efficiency) and fresh fruiting body characterization were evaluated. It was possible to obtain fruiting bodies in both aromatic substrates. This study demonstrated that the substrate composition had effects on the sensory and quality characteristics of the mushrooms. The use of aromatic plant wastes increased the intensities of the brown colour, sour, mushroom flavour and springiness, and decreased the intensities of the bitterness and hardness. In addition, significant differences between species were observed. P. ostreatus had the highest mushroom flavour, pungency and sour intensities, and P. tenuiculus was recognized for its cereal flavour, hardness, fibrous texture and springiness.