Formation of special odors driven by volatile compounds during the growth and maturation in edible fungi (Phallus impudicus)
Composition and content of volatiles, the important factors in flavor formation of edible fungi, are affected by growth process. GC–MS was performed and a total of 102 volatiles were identified in Phallus impudicus. Almost all identified volatile compounds showed an obvious upward trend at four grow...
| Hauptverfasser: | , , |
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| Format: | Artikel |
| Sprache: | English |
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Elsevier
2024-06-01
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| Schriftenreihe: | Food Chemistry: X |
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| Online Zugang: | http://www.sciencedirect.com/science/article/pii/S2590157524001755 |