OMARINI Alejandra Beatriz
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
ALEJANDRA OMARINI; VALERIA NEPOTE; NELSON R. GROSSO; JULIO A. ZYGADLO ; EDGARDO ALBERTO
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
WILEY-BLACKWELL PUBLISHING, INC
Año: 2010 vol. 45 p. 466 - 466
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 the highest mushroom flavour, pungency and sour intensities, and P. tenuiculus was recognised for its cerealflavour, hardness, fibrous texture and springiness.