07 Smell, taste and texture analysis

As a mycologist and cooking enthusiast with twenty years of experience in the wild, I have witnessed too many mistakes that rely solely on visual identification.Some mushrooms have an iconic smell—the apricot aroma of chanterelles, the strong garlic flavor of garlic, and the spicy taste of spicy lactiflora—these characteristics can be identified immediately.However, these sensory tests must be performed under strict safety rules.This guide will share how to use these sensory traits safely and effectively, elevating you from a newbie in mushroom identification to a sensory master.

In wild practice, scent is often the key to distinguishing "twin species".I have encountered mushrooms that look almost the same on several occasions and can only be determined by their true identity through the smell.For example, delicious chanterelles and toxic fake chanterelles are very similar in appearance, but the former has a unique apricot aroma, while the latter is tasteless or slightly moldy.

The smell of mushrooms comes from volatile organic compounds produced by fungi.These compounds are not produced randomly, but have clear evolutionary purposes:

Understanding this can help you understand why certain scents are so unique and stable – they are part of mushroom survival strategies.

Sucking mushrooms directly deeply is a dangerous practice and may inhale harmful spores or chemicals.The correct technique is:

1. Lift the mushrooms 15-20 cm away from the nose

2. Use your hands to swell between the mushrooms and nose to guide the odor molecules

3. Use shallow breathing instead of deep breathing

4. Let the olfactory system rest for a moment after each test

Different parts of mushrooms may emit odors of different intensity:

The intensity of the odor varies greatly with the state of the mushroom:

I use these professional tips when the odor is not obvious:

Almond/Apricot aroma (chanterelles)

Fennel/Licorice Flavor (certain genus)

Flour/cucumber flavor (many Agaricus)

Coconut aroma (certain Lactobacillus)

Rose/Floral (certain rosy mushrooms)

Typical mushroom flavor

Totally tasteless

Garlic/Onion Flavor (garlic)

Radish flavor (certain silk-covered umbrella)

Gas odor/chemical taste (certain genus )

Carrion/feces flavor (phaleblower)

Moldy/stale

Spicy/stimulating taste

Record odors with consistent vocabulary:

Comparison with familiar items:

The four-level system I use:

During my years of field work, taste testing has helped me solve countless identification problems.Especially for:

The taste characteristics of mushrooms are usually direct manifestations of their chemical defense systems:

Taste tests are only considered in the following situations:

1. You have at least one year of mushroom identification experience

2. You have excluded highly toxic species such as Amanita through other characteristics

3. Reliable identification references clearly require taste testing

4. You have expert guidance or have practiced skills on the safety category

After years of improvement, I recommend the following steps:

1. Select fresh, pest-free specimens and cut a small piece of the edge of the pellet (about the size of a small nail)

2. Sniff it first and be mentally prepared

3. Place it on the front of the tip of the tongue and do not chew it immediately

4. Chew gently for 5-10 seconds and pay attention to the development and changes of taste.

5. Use your tongue to push the mushrooms to different areas of the mouth to test the overall taste

6. Completely spit out all materials within 15 seconds

7. Wash your mouth thoroughly twice with clean water

8. Wait for 30 minutes before eating or testing other mushrooms

The spicy rating I used:

-Can occur when some mushrooms are aged or damaged

Lactobacillus is a group I often rely on taste tests.Types with similar appearances may have completely different edible values:

-Lactarius uvidus: mild first and then spicy, do not eat raw

Key confirmation steps:

1. Confirm that there is milk (determined characteristic of Lactobacillus)

2. Observe the color change of milk

3. Obtain white spore prints

4. Finally, taste test confirmation

There are many types of red mushrooms, and taste is the key distinction feature:

Among boletus, the taste is directly related to the edible quality:

The texture reflects the microscopic mycelial structure of mushrooms and can provide important classification clues:

As a cooking enthusiast, I attach great importance to texture characteristics:

Observe before touching:

Using a systematic touch method:

Internal structures often provide key information:

feature:

Representative groups:

Professional test:

Validation value:

feature:

Representative groups:

Validation value:

feature:

Representative groups:

Test method:

feature:

Representative groups:

Observation skills:

feature:

Representative groups:

Validation value:

feature:

Representative groups:

Observation method:

feature:

Representative groups:

Testing Tips:

feature:

Representative groups:

Observation points:

Different parts of a mushroom often have different textures:

The standardized description I used:

Texture changes with life cycle:

As a food lover, I think it is crucial to understand the texture of cooking:

Based on hundreds of cooking experiments, I concluded:

Stay solid (shiitake mushrooms, oyster mushrooms)

Become creamy (boletus, mushrooms)

Become gum (Tremella, fungus)

Become crispy and tender (chanterelles, coral fungi)

Become tough (some mushrooms)

When leading the team to conduct field visits, I often observe:

Even for the same species, sensory characteristics may vary:

Although sensory traits are extremely valuable, it is important to remember:

The decision tree I use:

Odor characteristics + taste characteristics + texture characteristics + macromorphism + microscopic characteristics + spore printing color + ecological information + seasonal factors = reliable identification

After years of optimization, I recommend the following recording format:

[Main Type], [Strength Level], [Special Description], [Test Method]

[Tested/Untested], such as tests: [Type], [Strength], [Delay Time], [Duration]

Cover: [Description], [Thickness], [Elasticity]

Bacteria folds/holes: [Description], [Epiphyseal Method], [Reaction Test]

Trapezoid: [Description], [Internal Structure], [Fibrous]

Base: [Description], [Special Structure]

[Any other sensory characteristics], [change situation], [comparative notes]

Smell, taste and texture are unique and powerful tools in the mushroom identification toolbox.Although they are subjective at first sight and difficult to master, as experience accumulates, you will be able to identify and utilize these traits like a professional mycologist.The iconic odor of certain mushrooms—such as the apricot aroma of chanterelles or the garlic aroma of garlic—can be instant identification and save a lot of time and effort.

Starting today, sensory features are systematically recorded in every field collection.It may feel difficult at first, but in a few months you will find yourself building a "sensory library" that is able to:

Sensory features are an important part of identifying puzzles, but not all.They complement rather than replace traditional morphological identification.Certain features (such as fragile pleats) have high identification value, but must be combined with other evidence.

As you check out more and more mushrooms, your sensory acuity will continue to improve.You will build a rich "smell archive" and "texture memory" in your mind, making these seemingly subjective traits reliable identification tools.

Walk into the forest and start your journey of sensory exploration – May every discovery be safe and full of surprises!

*This article is based on 20 years of professional mycology research and field practice experience.All safety advice should be strictly followed.When trying a new species for the first time, it is recommended to travel with local mycology experts or participate in organized mushroom identification activities.*

1. Life safety first: There are inherent risks in the identification of wild mushrooms.Many toxic mushrooms look very similar to edible mushrooms, and accidentally ingesting them can lead to serious illness or even death.

2. Professional identification required: Before eating any wild mushrooms, 100% confirmation must be performed by a professional mycologist or certified mushroom identification expert.Photos, text descriptions and personal experience are not sufficient to ensure safety.

3. Individual Differences: Even recognized edible mushrooms may cause adverse reactions due to factors such as personal constitution, allergic reactions, consumption method or mushroom growth environment.Try in small quantities when eating a new variety for the first time.

4. Geographical differences: There are huge differences in mushroom species and toxicity in different regions.The information mentioned in this article may not apply to your region.Please consult local mycology experts and authoritative organizations.

5. Professional Responsibility: The author and the publisher shall not be liable for any direct or indirect damage, disease or loss arising from the use of the information in this article.