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

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Detalhes bibliográficos
Resumo: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 distinction between them (1, 2). Despite the high consumption of mushrooms, little work is available concerning· their volatile composition. Tras-os-Montes region (north-east.em Portugal) is known for the variety of its soils and diversity of climate conditions.
Autores principais:Pinho, P. Guedes de
Outros Autores:Ribeiro, Bárbara; Gonçalves, Rui; Baptista, Paula; Valentão, Patrícia; Seabra, Rosa M.; Andrade, Paula B.
Assunto:Wild edible mushrooms Aroma compounds GC- MSMS Sensorial characteristics
Ano:2008
País:Portugal
Tipo de documento:documento de conferência
Tipo de acesso:acesso aberto
Instituição associada:Instituto Politécnico de Bragança
Idioma:inglês
Origem:Biblioteca Digital do IPB

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