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dc.contributor.authorGómez Bastida, Inmaculada 
dc.contributor.authorLavega González, Rebeca
dc.contributor.authorTejedor-Calvo, Eva
dc.contributor.authorPérez Clavijo, Margarita
dc.contributor.authorCarrasco, Jaime
dc.date.accessioned2023-03-22T12:24:17Z
dc.date.available2023-03-22T12:24:17Z
dc.date.issued2022-09
dc.identifier.urihttp://hdl.handle.net/10259/7582
dc.description.abstractCultivated mushrooms are well-known nutrient inputs for an equilibrated diet. Some species are broadly appreciated due to their medicinal properties. Lately, a number of novel foods and nutraceuticals based on dehydrated and freeze-dried powder obtained from cultivated mushrooms has been reaching the market. The food industry requires fast and reliable tools to prevent fraud. In this, work we have cultivated Agaricus bisporus sp. bisporus (AB) (white button mushroom), Agaricus bisporus sp. brunnescens (ABP) (portobello), Lentinula edodes (LE) (shiitake) and Grifola frondosa (GF) (maitake) using tailor-made substrates for the different species and standardized cropping conditions, which were individually freeze-dried to obtain the samples under evaluation. The aim of this article was to validate the use of two different methodologies, namely, electronic nose and sensory panel, to discriminate the olfactory profile of nutritional products based on freeze-dried mushrooms from the different cultivated species. Additionally, GC-MS was used to detect and quantify the most abundant volatile organic compounds (VOCs) in the samples. The multivariate analysis performed proved the utility of electronic nose as an analytical tool, which was similar to the classical sensory panel but faster in distinguishing among the different species, with one limitation it being unable to differentiate between the same species. GC-MS analysis showed the chemical volatile formulation of the samples, also showing significant differences between different samples but high similarities between varieties of the same cultivated species. The techniques employed can be used to prevent fraud and have the potential to evaluate further medicinal mushroom species and build solid and trustful connections between these novel food products and potential consumers.en
dc.description.sponsorshipThis research was partially financed by the Department of Economic Development and Innovation of La Rioja. Res. no 1168/2018.en
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherMDPIen
dc.relation.ispartofJournal of Fungi. 2022, V. 8, n. 9, 953en
dc.rightsAtribución 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectEdible mushroomsen
dc.subjectOdor profileen
dc.subjectElectronic noseen
dc.subjectSensory analysisen
dc.subjectVolatile compoundsen
dc.subject.otherAlimentoses
dc.subject.otherFooden
dc.subject.otherTecnologíaes
dc.subject.otherTechnologyen
dc.titleOdor Profile of Four Cultivated and Freeze-Dried Edible Mushrooms by Using Sensory Panel, Electronic Nose and GC-MSen
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.relation.publisherversionhttps://doi.org/10.3390/jof8090953es
dc.identifier.doi10.3390/jof8090953
dc.identifier.essn2309-608X
dc.journal.titleJournal of Fungien
dc.volume.number8es
dc.issue.number9es
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones


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