Sensory properties of raw and roasted white button, crimini, and portobello mushrooms




Sissons, Joanna E.
Shanks, Marcus
Du, Xiaofen

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This study compared the sensory profiles of white button, crimini, and portobello mushrooms in both raw and cooked forms to gain an understanding of what aroma‐active compounds are important for each type of mushroom and how the cooking method impacts the overall flavor profile of each. Ten participants were trained to recognize eleven of the primary flavor descriptors for mushrooms and the intensity of each descriptor for a quantitative descriptive analysis panel. References were made from chemical standards for each descriptor. The roasted, dark meat, and fried sensory attributes increased for all mushrooms when cooked compared to raw. Conversely, the hay, woody, and earthy sensory attributes Abstracts – Session V: Wednesday, April 10 (2:40 ‐ 4:00 pm) 50 decreased for all samples when cooked. The portabella mushroom sample showed the highest intensity of dark meat flavor when cooked. These results contributed to the growing body of research into how mushroom aroma compounds can be utilized for flavor formulation. (Faculty Sponsor: Dr. Xiaofen Du)


Creative Arts and Research Symposium


Aroma-active compounds, Aroma compounds, Flavor profile, Mushroom flavor profile, Agaricus bisporus