Changes in the key aroma compounds of matsutake mushroom (Tricholoma matsutake Sing.) from Canada during pan-frying elucidated by application of the sensomics approach
Veronika A. Pueschel, Peter Schieberle
Topics & Concepts
AromaMushroomFlavorChemistryDilutionFood scienceSolventExtraction (chemistry)Isotope dilutionEdible mushroomChromatographyOrganic chemistryMass spectrometryPhysicsThermodynamicsFungal Biology and ApplicationsFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities