Sensory analysis and fruiting bodies characterisation of the edible mushrooms Pleurotus ostreatus and Polyporus tenuiculus obtained on leaf waste from the essential oil production industry

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

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

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 characterisation 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. Pleurotus ostreatus had thehighest ‘mushroom’ flavour, pungency and sour intensities, and P. tenuiculus was recognised for its cereal flavour, hardness, fibrous texture and springiness.