Aroma compounds in eleven edible mushroom species: relationship between volatile profile and sensorial characteristics

Wild edible mushrooms are consumed a lot in many countries, being cooked or eaten in salads. Their culinary and commercial value is mainly due to their organoleptic properties, namely aroma and flavour. In addition, the aroma is very characteristic for each mushroom species, which determines the dis...

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Bibliographic Details
Main Author: Pinho, P. Guedes de (author)
Other Authors: Ribeiro, Bárbara (author), Gonçalves, Rui (author), Baptista, Paula (author), Valentão, P. (author), Seabra, R.M. (author), Andrade, P.B. (author)
Format: conferenceObject
Language:eng
Published: 2011
Subjects:
Wild edible mushrooms
Volatile compounds
HS - SPME
GC-MS
Online Access:http://hdl.handle.net/10198/5756
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/5756

Internet

http://hdl.handle.net/10198/5756

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