Mushroom possesses desirable aroma, taste, texture, health-promoting and disease-preventing dietary components, making it an ideal ingredient, especially for animal-based food substitution. Nevertheless, no study has replaced egg whites partially with mushrooms and investigated their sensory quality. This study aimed to investigate flavor impartment of mushroom on egg whites and the sensory quality of roasting and steaming egg whites replaced by white and crimini mushrooms at 0%, 10%, 20% and 30%, respectively, using a panel trained with aroma chemical references for 31 sensory attributes with 0–10 line scales.

中文翻译：

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基于定量描述分析的蘑菇对蛋清风味的影响和蘑菇浇头蛋清的感官特性

蘑菇具有令人满意的香气、味道、质地、促进健康和预防疾病的膳食成分，使其成为理想的成分，特别是用于动物性食品替代。然而，没有研究用蘑菇部分替代蛋清并调查它们的感官质量。本研究旨在调查蘑菇对蛋清的风味传递，以及分别用 0%、10%、20% 和 30% 的白蘑菇和红蘑菇代替的烤和蒸蛋清的感官质量，使用经过芳香化学培训的小组31 种感官属性的参考，具有 0-10 条线标度。