Progress 08/01/22 to 07/31/23
Outputs
Target Audience:The targeted audiences for the project titled, "Development of sustainable mushroom-based seafood through flavor chemistry, physical chemistry, and sensory analysis", are 1) professionals from industry and academia, and 2) graduate students with interests in food science, flavor chemistry, natural products chemistry, and mycology. During the reporting period, one Ph.D. student and one postdoctoral research associate were recruited and are currently working on the project. In addition, two presentations were given, one at the USDA Project Director Meeting for Novel Foods and Innovative Manufacturing Technologies at UC Davis titled "Development of sustainable mushroom-based seafood through flavor chemistry, physical chemistry, and sensory analysis", and the other at the American Chemical Society (ACS) national conference titled, "Characterization of odorants in dried and rehydrated lobster mushrooms", both reaching the targeted audience 1 (professionals; both industry and academic). Furthermore, 1 graduate student and 1 postdoctoral research associate was supervised under the project and conducted the research, reaching both targeted audience 1 (professionals; both industry and academic) and 2 (graduate students). Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?During the reporting period, the project has provided training and professional development for one graduate student and one postdoctoral research associate. The graduate student gave a presentation at the American Chemical Society (ACS) national conference titled, "Characterization of odorants in dried and rehydrated lobster mushrooms". Also, the student conducted and learned new aroma chemistry techniques including solvent-assisted flavor evaporation (SAFE), aroma extract dilution analysis (AEDA), gas chromatography - olfactometry (GC-O), gas chromatography - mass spectrometry (GC-MS), solid phase extraction (SPE), stable isotope dilution analysis (SIDA), and quantitative descriptive analysis (QDA). In addition, the student conducted and learned new mycology techniques including wild mushrooms collection and identification, fungi culturing and sequencing. The student was provided training opportunities by enrolling in the Fungi of the Southern Blue Ridge course at the Highlands Biological Station and participating in the national mycological workshop and meeting event North American Mycological Association (NAMA) Annual Forray 2023, as well as the regional mycological event The Mushroomers 2023 at Wildacres. Furthermore, the student is an active member of the Asheville Mushroom Club (AMC), and frequently participates in the AMC wild mushroom collection and identification events, as well as its wild mushroom identification training workshops. The postdoctoral research associate conducted food physical chemistry techniques including nanofibers preparation, seafood analogues preparation, physicochemical and morphological characterization of nanofibers, and texture properties characterization by texture analyzer. How have the results been disseminated to communities of interest?During the reporting period, two presentations were given, one at the USDA Project Director Meeting for Novel Foods and Innovative Manufacturing Technologies at UC Davis titled "Development of sustainable mushroom-based seafood through flavor chemistry, physical chemistry, and sensory analysis", and the other at the American Chemical Society (ACS) national conference titled, "Characterization of odorants in dried and rehydrated lobster mushrooms". The USDA Project Director Meeting and the ACS national conference presentation reached both targeted audience 1 (professionals; both industry and academic) and targeted audience 2 (graduate students). In addition, a popular press article detailing the project and requesting public assistance was published in the Sporadic News, a newsletter of a local mycological society (AMC). What do you plan to do during the next reporting period to accomplish the goals?During the next reporting period, we plan on submitting 1 manuscript and start the preparation of a second manuscript. Both manuscripts will be submitted to the Journal of Agricultural and Food Chemistry summarizing the aroma chemistry work on the lobster mushrooms. In addition, we will give 2 presentations on the aroma chemistry findings at the American Chemical Society (ACS) national conference. For the mushroom-based seafood texture portion, the physiochemistry and morphology of mushroom nanofibers will be characterized. In addition, the texture of the seafood analogues will be characterized by a texture analyzer.
Impacts
What was accomplished under these goals?
Developing healthy and sustainable food that also tastes great is crucial in motivating people to adopt a nutritious and improved diets in accordance with 2020-2025 Diet Guidelines for Americans. Mushrooms can offer a promising solution in reducing energy density in the US food supply, increasing nutrient density, and lowering sodium consumption. In recent years, the plant-based meat industry has seen tremendous economic growth due to advances in food processing technology. However, seafood made from plant-based sources is still a challenge, as its flavor and texture are much harder to replicate than beef, poultry, and pork. Innovative approaches in food chemistry, including texture and in-process modification, can help develop seafood flavors, offering the opportunity to design novel mushroom-based seafood (mBSF) with enhanced flavor and texture. These technologies can meet consumer expectations for alternative seafood in a sustainable and environmentally friendly way. Our preliminary data demonstrates the use of discarded commercial white button mushroom stems, in combination with in-process reaction flavors, to create alternative seafood similar in flavor and texture to crab legs, crab cakes, and tuna. The unique flavor of cooked mushrooms comes from a group of aroma precursors found in raw mushrooms, e.g., amino acids, peptides, and sugars. Among different edible mushrooms, the lobster mushrooms, Hypomyces lactifluorum, have a seafood-like flavor, but the main odorants responsible for their flavor have yet to be identified. By characterizing the odorants present in cooked lobster mushrooms and identifying their odorless precursors in the raw mushrooms, we propose mixing the aroma precursors (amino acid profile unique to the lobster mushroom) with the discarded button mushroom stems (containing common mushroom monosaccharides) and generating a crab-like flavor in-situ. This technology, with slight modifications, can also be applied to other mushroom-based seafood flavors such as shrimp or tuna fish flavor. The overall goal of this proposal is to develop mBSF products utilizing discarded commercial mushroom stems that mimic seafood flavor and texture. The hypothesis is that when odorless flavor precursors identified in the lobster mushroom are mixed with discarded button mushroom stems, and thermally treated under kitchen-like cooking conditions, a crab-like flavor will develop. The specific project objectives are to 1) characterize the key odorants and aroma precursors in lobster mushrooms, 2) develop a mushroom-derived seafood flavor in-situ by reacting mushroom precursors under kitchen-like thermal conditions, 3) Optimize the texture (seafood-like) of the mBSF, 4) Comprehensively evaluate the sensory properties of crab cakes alternative using the mBSF. During this reporting period, the main chemistry focus has been the identification of the aroma-active compounds present in the dried and rehydrated mushrooms. The aroma chemistry research workstream resulted in two presentations, one was given at the USDA Project Director Meeting for Novel Foods and Innovative Manufacturing Technologies at UC Davis titled "Development of sustainable mushroom-based seafood through flavor chemistry, physical chemistry, and sensory analysis", and the other at the American Chemical Society (ACS) national conference titled, "Characterization of odorants in dried and rehydrated lobster mushrooms". The detailed accomplishments on the objectives are as follows: Objective 1: Obtaining a reliable source of wild lobster mushrooms and aroma chemistry characterization was the primary focus of the current reporting period. Scientific research and collection permits were obtained from Tennessee Department of Environment and Conservation (TDEC) and Tennessee Wildlife Resources Agency (TWRA). Approximately 15 field trips were conducted to locate wild lobster mushroom locations and an article was written in a local mycological society newsletter informing the public about the project and requesting assistance to find lobster mushroom locations. This resulted in a reliable source of the mushrooms. In addition, we successfully cultured the Hypomyces in our laboratory to serve a source of material for biosynthetic pathway elucidation. The species was confirmed by ITS sequencing.The aroma chemistry research workstream resulted the identification of 35 aroma-active molecules in the mushrooms. Stable isotope standards have been acquired and the quantitative work is in progress. A manuscript is in preparation and is anticipated to be submitted to the Journal of Agricultural and Food Chemistry. In addition, two talks were presented at the USDA Project Director Meeting and the other at the American Chemical Society (ACS) national conference titled, "Characterization of odorants in dried and rehydrated lobster mushrooms." Objective 2: During this reporting period, part of the in-situ mushroom-derived seafood flavor development portion of the project was completed. The free amino acid profiles of button mushroom stems and lobster mushrooms were characterized. The results were presented at the USDA Project Director Meeting at UC Davis." This workstream is still in progress. Objective 3: During this reporting period, part of the mushroom-based seafood texture portion of the project was completed. One postdoctoral research associate was recruited to work on this portion. Mushroom capand stem samples were collected from an industrial source. Nanofibers from the cap and stem of button mushrooms were prepared using a ball milling method. In addition, preliminary seafood analogues from plant protein with and without the addition of mushroom nanofibers were prepared. This workstream is ongoing. Objective 4: During this reporting period, the preliminary lexicon for the sensory evaluation portion of the project was determined. The lexicon is anticipated to be used for the formal sensory evaluation once the seafood analogs are optimized. The lexicon may require modification as the project progresses.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2023
Citation:
Characterization of odorants in dried and rehydrated lobster mushrooms. American Chemical Society.
- Type:
Other
Status:
Published
Year Published:
2023
Citation:
Mushroom of the Month: Help Study Lobster Mushroom Flavor. Sporadic News, AMC Newsletter, June 8, 2023.
|