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

BARROETAVEÑA, CAROLINA; GONZÁLEZ, GABRIELA C.; TEJEDOR-CALVO, EVA; TOLEDO, CAROLINA; PILDAIN, MARIA B.

Foods

MDPI

Año: 2024 vol. 13

Abstract: 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, theirsensory 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 sensorycharacterization through a trained panel evaluation, perform target volatile compounds analysisand evaluate post-harvest preservation methods effects on nine species of wild edible mushroomswith different trophic habits (Cortinarius magellanicus, Panus dusenii, Fistulina antarctica, F. endoxantha,Gloeosoma vitellinum, Grifola gargal, Lepista nuda, Ramaria patagonica, and Cyttaria hariotii). The sensorydescription of dehydrated specimens through quantitative descriptive analysis showed that panelistswere a significant source of variation; F. antarctica and R. patagonica registered distinct sweet flavor/spiceodor and wood/sweet flavor, respectively, and different textures. Refrigeration produceda rapid loss of sensory characteristics, whereas freezer conservation satisfactorily maintained thecharacteristics in F. anctartica, R. patagonica, G. vitellinum, and C. hariotti for at least four months. Atotal of 60 target volatile organic compounds were detected, corresponding to grass, mushroom,alkane, and pungent odors in F. anctartica, R. patagonica, and G. vitellinum. The detailed sensorycharacterization and post-harvest conservation options of these novel products constitute crucialinformation to promote their sustainable use and local development through innovative activitieslinked to tourism, such as mushroom gastronomy and mycotourism.