Journal of Wood Science

, Volume 51, Issue 6, pp 628–633 | Cite as

The smell and odorous components of dried shiitake mushroom, Lentinula edodes II: sensory evaluation by ordinary people

  • Masakazu Hiraide
  • Ichiro Yokoyama
  • Yoshifumi Miyazaki
ORIGINAL ARTICLE

Abstract

This study is part of an effort to improve the quality of dried shiitake mushrooms [Lentinula edodes (Berk.) Pegler], in accordance with consumer preference, and deals with a preference survey using questionnaires combined with sensory evaluation. The smell was evaluated using powdered dried shiitake mushrooms. Age, original preference (OP), sex, sensory intensity (SI), hedonic preference (HP), and sample amount were set as parameters. About 70% of panelists liked dried shiitake mushrooms. There were significant correlations among age, OP, and SI. There was also a significant correlation between OP and HP, but no significant correlation between SI and HP. However, when the panelists were classified by OP, there was an optimal value between SI and HP for likers and neutralists. The calculated optimal concentration of dried shiitake mushrooms for likers and neutralists ranged widely. On the other hand, there was a significant negative correlation between SI and HP for dislikers, and their HP decreased according to the increase in the amount of the substance. The results showed that different concentrations of odorous components in dried shiitake mushrooms were needed to satisfy different consumer preferences.

Key words

Sensory evaluation Dried shiitake mushroom Hedonic preference Sensory intensity 

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Copyright information

© The Japan Wood Research Society 2005

Authors and Affiliations

  • Masakazu Hiraide
    • 1
  • Ichiro Yokoyama
    • 2
  • Yoshifumi Miyazaki
    • 1
  1. 1.Forestry and Forest Products Research InstituteImcorporated Admimistrative AgencyTsukubaJapan
  2. 2.Kanagawa Prefectural Iwato Senior High SchoolKanagawaJapan

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