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Advisor(s)
Abstract(s)
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.
Description
Keywords
Wild edible mushrooms Aroma compounds GC- MSMS Sensorial characteristics
Citation
Pinho, Paula Guedes de; Ribeiro, Bárbara; Gonçalves, Rui; Baptista, Paula; Valentão, Patrícia; Seabra, Rosa; Andrade, Paula (2008). Aroma compounds in eleven edible mushroom species: relationship between volatile profile and sensorial characteristics. In XII Weurman Flavour research Symposium. Interlaken