Comprehensive Analysis and Evaluation of Flavor Quality of Dried Stropharia rugosoannulata Based on Component Profile Data

Comprehensive Analysis and Evaluation of Flavor Quality of Dried Stropharia rugosoannulata Based on Component Profile Data

In order to explore the flavor composition profiles of fresh and dried Stropharia rugosoannulata and the key components determining its good flavor, the aroma and flavor components of fresh and dried samples prepared by four different drying methods, namely hot air drying (HAD), vacuum freeze drying...

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Bibliographic Details
Main Author: CHEN Wanchao, LI Wen, WU Di, ZHANG Zhong, CHEN Hui, LI Zhengpeng, WANG Chenguang, YANG Yan
Format: Article
Language:English
Published: China Food Publishing Company 2023-03-01
Series:Shipin Kexue
Subjects:
stropharia rugosoannulata; dried methods; solid phase microextraction-gas chromatography-mass spectrometry; flavor components; partial least squares regression; flavor evaluation
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-6-039.pdf

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https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-6-039.pdf

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