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COMPARATIVE SENSORY EVALUATIONS OF TWO CULTIVATED MUSHROOMS: A. bisporus AND A. bitorquis
Author(s) -
ABBOTT JUDITH A.,
ANTONIO JAMES P.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb02908.x
Subject(s) - agaricus bisporus , flavor , food science , sensory system , sensory analysis , agaricus , biology , mushroom , neuroscience
Comparative sensory evaluations were made between sauteed mushrooms of commonly cultivated Agaricus bisporus and related A. bitorquis , being considered for cultivation, to determine whether nontrained persons could distinguish them, which was preferred, and how they differed. Modified triangle tests showed the species distinguishable. Half the correct responses preferred A. bisporus ; 1/3, A. bitorquis. A texture profile panel found A. bitorquis firmer, crisper and chewier. Comments on flavor indicated that A. bitorquis had a stronger flavor than A. bisporus.