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

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Resumo(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.

Palavras-chave

Volatile and semi-volatile components wild edible mushrooms

URI

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

Citação

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

Editora

Blank, Imre; Wüst, Matthias; Yeretzian, Chahan

Coleções

CIMO - Artigos em Proceedings Não Indexados à WoS/Scopus

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