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J. M. LIU1, C. Wolf-Hall2, C. Vijayakumar2, and C. A. Hall, III1. (1) Dept. of Cereal & Food Sciences, North Dakota State Univ., 133 Harris Hall, Fargo, ND 58102-5406, (2) Dept. of Veterinary & Microbiological Sciences, North Dakota State Univ., 114- A Van ES Hall, Fargo, ND 58105 Various agricultural residues can be utilized to produce oyster mushrooms. A significant problem in oyster mushroom production using agricultural residues is the concern over sensory characteristics, nutrient content and medicinal chemical content of the mushroom when grown on the different substrates. Research into these areas has been limited. We hypothesize that different substrate composition for oyster mushroom production can affect quality and sensory characteristics. The objective of this project was to determine how substrates from North Dakota agricultural residues affected sensory and chemical attributes of oyster mushrooms. Sensory evaluation of oyster mushrooms harvested from eight different substrate combinations was conducted using quantitative descriptive analysis (QDA). Chemical compounds related to sensory attributes, such as total lipids and fatty acid profile, volatiles, the soluble sugars mannitol and trehalose, free amino acids, and 5’-nucleotides were measured. Total lipids and fatty acid assays followed procedures from American Oil Chemists’ Society (AOCS) methods. Volatiles were analyzed by a gas chromatography using a solid phase micro-extraction technique. Free amino acids were analyzed with post-column derivatization using noleucine by ion-exchange chromatography. The soluble sugars and 5’-nucleotides were determined by high performance liquid chromatography analysis. Our results showed that three sensory attributes, rubbery, sweet pea and bitter, and content of total lipids, palmitic acid, benzaldehyde, mannitol, 14 free amino acids, and 5’-adenosine monophosphate were significantly affected by the substrates used for cultivating oyster mushrooms. Chemical analysis indicated that benzaldehyde, some free amino acids, 5’-cytosine monophosphate, 5’-guanosine monophosphate and 5’-inosine monophosphate showed correlations with the sensory attributes perceived by the sensory panel. These results demonstrate that the substrate compositions for oyster mushroom production did affect sensory and quality characteristics.
Session 97, Sensory Evaluation: Analytical testing
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