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Official Journal of the Japan Wood Research Society

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The smell and odorous components of dried shiitake mushroom, Lentinula edodes IV: survey of trends in consumer preferences and changes in sensory evaluation

Journal of Wood Science volume 53, pages 458–461 (2007)Cite this article

Abstract

This study is part of an effort to improve the quality of dried shiitake mushrooms (Lentinula edodes) in accordance with consumer preference. Results are presented of a trend survey that examined the preferences of consumers using questionnaires combined with sensory evaluation. From the original preference (OP) survey, the distributions of OP divided by age class (AC) were statistically equal to the results obtained in 2000. The medians of OP for teenagers and twenties were “neutral” and “slightly like,” respectively. A firm preference change occurred between teenagers and those in their twenties. It is empirically realized that sensory intensity (SI) scores that were too high or too low led to a low hedonic preference (HP) score. The same tendency was seen for “neutralists” and “likers.” In addition, almost all distributions concerned with HP had no significant difference between 2000 and 2005; for example, that of SI divided by AC. These results showed that the preference for dried shiitake mushroom has been unaffected by the passage of the past 5 years. Dried shiitake mushrooms have been used from ancient times and for many dishes; therefore, the overall preference appears to have remained unchanged.

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Authors and Affiliations

  1. Forestry and Forest Products Research Institute of Japan, Independent Administrative Institution, 1 Matsunosato, Tsukuba, 305-8687, Japan

    Masakazu Hiraide

  2. Shonan Gakuen Junior and Senior High School, Kanagawa, 251-8505, Japan

    Ichiro Yokoyama

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  1. Masakazu Hiraide
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  2. Ichiro Yokoyama
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Correspondence to Masakazu Hiraide.

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Hiraide, M., Yokoyama, I. The smell and odorous components of dried shiitake mushroom, Lentinula edodes IV: survey of trends in consumer preferences and changes in sensory evaluation. J Wood Sci 53, 458–461 (2007). https://doi.org/10.1007/s10086-006-0874-4

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  • DOI: https://doi.org/10.1007/s10086-006-0874-4

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