ArticleFoods (Basel, Switzerland)2024
What Are the Sensory Attributes Associated with Consumer Acceptance of Yellow Oyster Mushrooms (
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
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- Integrating Free Amino Acid Profiles with Flavoromics to Characterize the Flavor Characteristics of DifferentFoods (Basel, Switzerland) · 2026Article
- Impact of Ginger Straw on Cultivation and Quality ofFoods (Basel, Switzerland) · 2026Article
- What Is the Relationship Between Sensory Attributes Identified Using CATA (Check-All-That-Apply) Questionnaire and Consumer Acceptance of Cookies Using Plant-Based Oils?Foods (Basel, Switzerland) · 2024Article
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Authors and funding
3 authors.
Funding
Abstract
The oyster mushroom is cultivated globally, renowned for its unique texture and umami flavor, as well as its rich content of nutrients and functional ingredients. This study aims to identify the descriptive sensory characteristics, assess the consumer acceptability of new superior lines and cultivars of yellow oyster mushrooms, in addition to exploring the relationship between these descriptive characteristics and consumer acceptability. Statistical analyses were performed using one-way analysis of variance (ANOVA), principal component analysis (PCA), and partial least squares regression (PLSR). Twenty attributes were delineated, including three related to appearance/color (gray, yellow, and white), four associated with the smell/odor of fresh mushroom (oyster mushroom, woody, fishy, and seafood smells), three pertaining to the smell/odor of cooked mushrooms (mushroom, umami, and savory smells), four describing flavor/taste (sweet, salty, umami, and savory tastes), and five for texture/mouthfeel (chewy, smooth, hard, squishy, and slippery textures). Consumer acceptability tests involved 100 consumers who evaluated overall liking, appearance, overall taste, sweetness, texture, savory taste, MSG taste, smell, color, purchase intention, and recommendation. The general oyster mushroom (548 samples) scored highest in acceptability. Seven attributes, namely fresh mushroom smell, seafood smell (fresh), fishy smell (fresh), umami smell (cooked), nutty smell (cooked), salty taste, and MSG taste with the exception of appearance showed significant differences among samples (
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