Comparative flavor profile analysis of four different varieties of Boletus mushrooms by instrumental and sensory techniques

Published 2020 View Full Article

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Title
Comparative flavor profile analysis of four different varieties of Boletus mushrooms by instrumental and sensory techniques
Authors
Keywords
Boletus, Aroma-active compounds, Solvent assisted flavor evaporation, Gas chromatography–olfactometry, Odor activity value, Partial least squares regression
Journal
FOOD RESEARCH INTERNATIONAL
Volume 136, Issue -, Pages 109485
Publisher
Elsevier BV
Online
2020-06-28
DOI
10.1016/j.foodres.2020.109485

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