Abstract:

In order to find a robust method to evaluate mushroom soup flavor, three species (shiitake, Agaricus bisporus and Boletus edulis) of edible mushroom soups at different cooking times were analyzed by electric nose. The data obtained were analyzed by the methods of principle component analysis (PCA) and linear discrimination analysis (LDA). PCA failed to distinguish mushroom soups from the same species at different cooking times, but could succeed in distinguishing mushroom soups from different species. However, LDA could effectively distinguish both cooking time and mushroom species.

Key words: edible mushroom, electric nose, PCA, LDA