Taste characterization of the fruit body derived from a novel strain belonging to the genus <i>Pleurotus</i>

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  • AZUMI Yoshihito
    Mushroom Research Laboratory, Hokuto Corporation Department of Applied Biology, Faculty of Textile Science and Technology, Shinshu University
  • DOI Kaori
    Mushroom Research Laboratory, Hokuto Corporation
  • KOGISO Kana
    Department of Health and Nutrition, Food Science Laboratory, Nagano Prefectural College
  • TAGUCHI Goro
    Department of Applied Biology, Faculty of Textile Science and Technology, Shinshu University
  • SHIMOSAKA Makoto
    Mushroom Research Laboratory, Hokuto Corporation
  • OUCHI Kenji
    Mushroom Research Laboratory, Hokuto Corporation
  • INATOMI Satoshi
    Mushroom Research Laboratory, Hokuto Corporation

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Other Title
  • ヒラタケ属新規菌株の嗜好特性
  • Taste characterization of the fruit body derived from a novel strain belonging to the genus Pleurotus

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Description

The taste characteristics of a fruit body of the novel strain IC1, belonging to the genus Pleurotus, were compared with those of P. ostreatus and P. eryngii using a combination of quantitative analysis of taste compounds and sensory evaluation. The Glu and 5’-GMP contents of the IC1 fruit body were similar to those of P. ostreatus, while the trehalose content was significantly higher. Sensory evaluation showed that the IC1 broth was less bitter and sweeter than the P. ostreatus broth, with higher umami than the P. eryngii broth. The palatability score of the IC1 broth was significantly higher than that of the P. ostreatus and P. eryngii broths. Principal component analysis revealed that the taste characteristics of IC1 were clearly differentiated from the others in terms of a stronger taste and higher palatability. The higher contents of Ala, Gly and 5’-IMP suggested that these compounds contributed to the taste characteristics of IC1. Overall, IC1 is a superior strain with favorable taste characteristics originating from both P. ostreatus and P. eryngii. In addition, the techniques of quantitative analysis and sensory evaluation complement each other to provide an effective method for evaluating the taste characteristics of foods.

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