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Metabolites contributing to taste in Agaricus bisporus

Authors
  • Baars, J.J.P.
  • Sonnenberg, A.S.M.
  • Mumm, R.
  • Stijger, I.
  • Wehrens, H.R.M.J.
Publication Date
Jan 01, 2016
Source
Wageningen University and Researchcenter Publications
Keywords
Language
English
License
Unknown
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Abstract

During the last 35 years, hardly any breeding has been done in the button mushrooms (Agaricus bisporus). The fact that no new varieties are generated directed to trends in the food market has caused a slowly decrease in mushroom consumption in the Netherlands and in Europe. The hurdles for generating new varieties are difficulties in breeding and protection of new varieties. These hurdles are now nearly tackled and it is time to generate new varieties. One issue that has never been addressed is taste. The collection of Plant Breeding Wageningen UR contains a large number of strains of the button mushroom with a large genetic variation. In previous research this collection has been genotyped and a small selection of genetically different strains has been made. In 2014 these strains were cultivated along two different methods that were likely to cause differences in taste. Atempts were made to link the results from the taste panel to the metabolite concentrations. Even though it is a relatively small dataset, some correlations can be found for the taste attributes Firmness, Gummi and Boiled Egg and for the metabolites Alanine, Arginine and Proline.

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