Exploring the sensory diversity in Quebec forest mushrooms

In Quebec, a growing interest has recently emerged for forest mushrooms but their sensory properties are not yet fully known. This study aims to explore the texture, taste and aroma of 22 forest mushrooms. Samples were stabilized by freeze-drying then rehydrated and cooked prior to analysis. Firmness was measured instrumentally using a texturometer and ranged from very soft (0.52 N) to notably firm (8.58 N). Aroma and taste characteristics were explored through sensory analysis using projective mapping and ultra-flash profiling with culinary and foraging professionals. Panelists were able to position the mushrooms according to their taste and aroma similarities. They generated 2317 descriptors, reflecting a great diversity of tastes and aromas in Quebec forest mushrooms. While descriptors from the forest family dominated, panelists were also able to identify fruity, vegetal, animal and marine notes. These results contribute to the development of a first sensory lexicon for Quebec forest mushrooms.