Smart visualization for the detailed taste of the Japanese edible mushroom, Pholiota nameko, by taste analysis using a taste recognition device.

2023 Fiscal Year Final Research Report

• Project/Area Number: 21K05721
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 40020:Wood science-related
• Research Institution: Nagano Prefectural Forestry Research Center
• Principal Investigator: Masuno Kazuhiko 長野県林業総合センター, 特産部, 技師 (50450820)
• Project Period (FY): 2021-04-01 – 2024-03-31
• Keywords: ナメコ / 味認識装置 / 味分析 / 美味しいきのこ生産 / 優良育種素材 / 味の数値評価

Outline of Final Research Achievements

In this study, with the aim of establishing a technological basis for paving the way to the production of tasty nameko mushrooms, we worked on the selection of superior breeding material with distinctive taste by numerical evaluation of taste using a taste recognition device, the so-called "visualization of the taste of Japanese nameko mushrooms". As a result, five strains of tasty nameko mushrooms were selected from wild strains collected in Japan. Next, we conducted a principal component analysis using the umami value, bitter miscellaneous taste value, and umami rich taste value, and the results were illustrated to separate the taste characteristics among the strains. Furthermore, based on these results, we found that there were certain regional differences in the taste of nameko mushrooms, and that Ishikawa Prefecture had the highest ratio of strains that met the evaluation criteria of "low bitterness and high umami value.

Free Research Field

きのこ栽培、きのこ育種

Academic Significance and Societal Importance of the Research Achievements

味認識装置による味分析によってナメコの味を客観的に評価するための数値評価法を開発し、日本国内から採取した野生株から優良育種素材を選抜した。また、この手法によってナメコ野生菌株の採取地によって味に地域間差があることを明らかにした。これらによって、日本の代表的な栽培きのこナメコについて、美味しいきのこ生産技術への道を開き、消費拡大に貢献することができる知見が得られた。さらに、ブランド化した高級ナメコ生産のための基準を提示することができた。