scholarly journals Selection of consistent plant traits for sunflower growth using principal component analysis

Helia ◽  
2004 ◽  
Vol 27 (41) ◽  
pp. 113-122 ◽  
Author(s):  
Sankar Maruthi ◽  
M. Vanaja ◽  
V. Maruthi ◽  
Raghuram Reddy ◽  
Murthy Narasimha
Keyword(s):  
Principal Component Analysis ◽  
Plant Traits ◽  
Principal Component ◽  
Component Analysis ◽  
Selection Of

scholarly journals Development of a Sensory Flavor Lexicon for Mushrooms and Subsequent Characterization of Fresh and Dried Mushrooms

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 980 ◽  
Author(s):  
SoonSil Chun ◽  
Edgar Chambers ◽  
Injun Han
Keyword(s):  
Principal Component Analysis ◽  
Food Industry ◽  
Principal Component ◽  
Component Analysis ◽  
Sensory Panel ◽  
Mean Values ◽  
Profile Method ◽  
Medicinal Properties ◽  
Selection Of

Mushrooms are a nutritious versatile ingredient in many food products. They are low in calories and have various potential medicinal properties as well. Surprisingly, little research on their descriptive sensory properties has been conducted. The objectives of this study were to a) establish a descriptive sensory flavor lexicon for the evaluation of fresh, dried, and powdered mushrooms and 2) use that lexicon to compare a selection of different mushrooms of various species and in fresh dried and powdered forms. A lexicon for describing mushroom was developed using a consensus profile method. A highly trained, descriptive sensory panel identified, defined, and referenced 27 flavor attributes for commercially available mushroom samples prepared as “meat” and broth. Attributes could be grouped in categories such as musty (dusty/papery, earthy/humus, earthy/damp, earthy/potato, fermented, leather (new), leather (old), mold/cheesy, moldy/damp, mushroomy), and other attributes such as fishy, shell fish, woody, nutty, brown, green, cardboard, burnt/ashy, potato, umami, protein (vegetable), yeasty, bitter, salty, sweet aromatics, sour, and astringent. Samples were then tested in three replications and mean values were compared statistically. In addition, principal component analysis was used to understand the characteristics of mushrooms evaluated. Dried mushrooms showed bitter, burnt, musty/dusty, astringent, old leather, and fresh mushroom characteristics and fresh mushroom showed umami, sweet, earthy/potato, earthy/damp, yeasty, and fermented. Mushrooms were grouped and differentiated in similar ways regardless of whether they were tested as broth or “meat”. Mushroom growers, product developers, chefs and other culinary professionals, sensory scientists, researchers, the food industry, and ultimately consumers will benefit from this lexicon describing a wide variety of mushroom flavor properties.

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