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

Pinho, P. Guedes de; Ribeiro, Bárbara; Gonçalves, Rui; Baptista, Paula; Valentão, Patrícia; Seabra, Rosa M.; Andrade, Paula B.

http://hdl.handle.net/10198/5934

Use this identifier to reference this record.

Name:	Description:	Size:	Format:
proceedings aroma compound.pdf		164.63 KB	Adobe PDF	Download

Send Feedback

Authors

Abstract(s)

Volatile and semi-volatile components of 11 wild edible mushrooms, Suillus bellini, Suillus luteus, Suillus granulatus, Tricholomopsis rutilans, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis, Tricholoma equestre, Fistulina hepatica and Cantharellus cibarius, were determined by headspace solidphase microextraction and by liquid extraction combined with gas chromatographymass spectrometry.

Keywords

Volatile and semi-volatile components wild edible mushrooms

URI

http://hdl.handle.net/10198/5934

Citation

Pinho, P. Guedes de; Ribeiro, Bárbara; Gonçalves, Rui; Baptista, Paula; Valentão, P.; Seabra, R.M.; Andrade, P.B. (2008). Aroma compounds in eleven edible mushroom species: relationship between volatile profile and sensorial characteristics. In 12th Weurman Flavour Research Symposium. Interlaken, Switzerland. p. 467-471