000145756 001__ 145756
000145756 005__ 20241122130824.0
000145756 0247_ $$2doi$$a10.3390/foods13213447
000145756 0248_ $$2sideral$$a140637
000145756 037__ $$aART-2024-140637
000145756 041__ $$aeng
000145756 100__ $$aBarroetaveña, Carolina
000145756 245__ $$aSensory Characteristics and Volatile Organic Compound Profile of Wild Edible Mushrooms from Patagonia, Argentina
000145756 260__ $$c2024
000145756 5060_ $$aAccess copy available to the general public$$fUnrestricted
000145756 5203_ $$aThe Andean–Patagonian forests of South America offer a great variety of wild edible mushrooms, many with ancestral use and others linked to new mycogastronomic offers. However, their sensory properties and detailed characterizations have not yet been deeply explored and described, nor have their alterations due to cold storage. The aims of this work were to perform a sensory characterization through a trained panel evaluation, perform target volatile compounds analysis and evaluate post-harvest preservation methods effects on nine species of wild edible mushrooms with different trophic habits (Cortinarius magellanicus, Panus dusenii, Fistulina antarctica, F. endoxantha, Gloeosoma vitellinum, Grifola gargal, Lepista nuda, Ramaria patagonica, and Cyttaria hariotii). The sensory description of dehydrated specimens through quantitative descriptive analysis showed that panelists were a significant source of variation; F. antarctica and R. patagonica registered distinct sweet flavor/spice odor and wood/sweet flavor, respectively, and different textures. Refrigeration produced a rapid loss of sensory characteristics, whereas freezer conservation satisfactorily maintained the characteristics in F. anctartica, R. patagonica, G. vitellinum, and C. hariotti for at least four months. A total of 60 target volatile organic compounds were detected, corresponding to grass, mushroom, alkane, and pungent odors in F. anctartica, R. patagonica, and G. vitellinum. The detailed sensory characterization and post-harvest conservation options of these novel products constitute crucial information to promote their sustainable use and local development through innovative activities linked to tourism, such as mushroom gastronomy and mycotourism.
000145756 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000145756 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000145756 700__ $$aGonzález, Gabriela C.
000145756 700__ $$0(orcid)0000-0001-5635-413X$$aTejedor-Calvo, Eva$$uUniversidad de Zaragoza
000145756 700__ $$aToledo, Carolina
000145756 700__ $$aPildain, Maria B.
000145756 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000145756 773__ $$g13, 21 (2024), 3447 [18 pp.]$$pFoods$$tFoods$$x2304-8158
000145756 8564_ $$s4781263$$uhttps://zaguan.unizar.es/record/145756/files/texto_completo.pdf$$yVersión publicada
000145756 8564_ $$s2684646$$uhttps://zaguan.unizar.es/record/145756/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000145756 909CO $$ooai:zaguan.unizar.es:145756$$particulos$$pdriver
000145756 951__ $$a2024-11-22-11:53:53
000145756 980__ $$aARTICLE