Volatiles and key odorants in the pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.)

Author:

Cho I.H.,Namgung H.-J.,Choi H.-K.,Kim Y.-S.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference23 articles.

1. 1-Octen-3-ol and 13-hydroperoxylinoeate are products of distinct pathways in the oxidative breakdown of linoleic acid by Pleurotus pulmonarilus;Assaf;Enzyme and Microbial Technology,1997

2. The locus of aroma in the mushroom;Bernard;Food Research,1959

3. The aroma of edible mushrooms. Headspace analysis using GC/FID and GC/FTIR/MS;Buchbauer;Zeitschrift fur Lebensmittel-Untersuchung Und-Forschung,1993

4. Volatile components of mushroom (Agaricus subrufecens);Chen;Journal of Agricultural and Food Chemistry,1984

5. Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades;Cho;Journal of Agricultural and Food Chemistry,2006

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