COMPARATIVE ANALYSIS OF AROMA PROPERTIES OF Pleurotus ostreatus INDUSTRIAL STRAINS

Abstract

Flavor properties of mushrooms are an important criterion that determines the selection of strains for industrial cultivation. The purpose of the study was to determine growth parameters and aroma profile of six most common industrial Pleurotus ostreatus (Jacq.) P. Kumm. strains in the process of intensive cultivation on sunflower husk. To achieve this purpose, methods of sensory profile analysis and ultraviolet spectroscopy were used.
Sensory profile analysis of flavor showed that fruit bodies of the IBK-1535 and IBK-1543 strains had the highest intensity of the mushroom note of aroma.
Spectrophotometric analysis demonstrated that mushroom hexane extracts had light absorption maxima in the ranges of 207-210 nm and of 250-290 nm. Thus, the spectrum of the strain IBK-1535 had the highest intensity in the whole range of wavelengths.
The screening of P. ostreatus strains allows us to recommend the IBK-1535 and IBK-1543 strains, which have a high growth rate and productivity, as well as the most pronounced characteristic mushroom aroma, for industrial cultivation.