1990•Korean Journal of Food Science and TechnologyRequires access

Organoleptic Characteristics of Mushrooms (Agaricus bisporus) As Functions of Post-Irradiation Period

Joong‐Ho Kwon, Myung‐Woo Byun, Suc-Won Kim, Jae-Seung Yang, Bo-Sook Cha, Han-Ok Cho

Abstract

Scoring difference test was applied for determining the organoleptic characteristics of mushrooms which was in connection with the shelf-life extension. Irradiation at 1 to 3kGy caused a significant softening of mushroom tissue (p RH, 2 to 3 kGy-irradiated mushrooms were significantly better than the nonirradiated control in the sensory properties such as appearance, texture, flavor and taste (p

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Key concepts: Organoleptic, Agaricus bisporus, Mushroom, Flavor, Food science, Flavour, Chemistry, Taste