Egg white substituted with mushroom: Consumer acceptance, sensory characteristics, and volatile composition of patties, and the impact variables

Date

8/30/2021

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Abstract

Mushroom possesses unique nutritional value and sensory properties; however, flavor chemical composition of mushroom added to egg white has not been reported. This study aimed to investigate the consumer acceptance of mushroom-egg white patties and their associated volatile aroma compounds. White and crimini mushrooms at 0%, 10%, 20%, and 30% were used to develop sets of mushroom-egg white patties by either roasting or steaming. Consumer test was performed in four sessions by 380 volunteer panelists using a 9-point hedonic scale for nine liking attributes and a 9-point line scales for five attribute intensities. Solid-phase microextraction-gas chromatography mass spectrometry (SPME-GC-MS) was conducted to identify aroma volatile compounds of the 16 mushroom-egg white patties. Results indicated that mushroom-egg white patties hedonic ratings, sensory attribute intensities, and aroma volatile compounds were significantly impacted by cooking methods, mushroom types, and mushroom levels (p < 0.05). Consumers’ acceptance was favorable for mushroom level up to 20%, steam method, and crimini mushroom. Consumer overall acceptance was most strongly and positively correlated with overall flavor liking, followed by overall appearance and overall texture likeability. A total of 61-75 volatiles were detected among the patties, with the roasted patties consisting of 30% of mushrooms having the highest amount. Steamed patties had a significantly high amounts of alcohols, ketones, and sulfurs, whereas roasted patties were high in aldehydes, heterocyclics, terpenes, and esters (p < 0.05). White mushroom patties were high in aldehydes, terpenes, esters, and sulfurs, while crimini was only high in alcohols, ketones, and heterocyclic compounds. An increase in mushroom levels contributed to significantly higher levels of all compound classes with some exceptions. No significant difference was found in ketones, and egg white had a significantly high amount of sulfurs. Mushrooms imparted flavoring to the blend as a potential ingredient added to egg whites. This study provided an understanding of consumers' expectations regarding mushroom-egg white patties and associated volatile compounds, with the intent to promote mushroom consumption.

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Keywords

Mushroom, Egg white, Consumer acceptance, Volatile compositions

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