Sautéing and roasting effect on free amino acid profiles in portobello and shiitake mushrooms, and the effect of mushroom- and cooking-related volatile aroma compounds on meaty flavor enhancement
Published 2022 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Sautéing and roasting effect on free amino acid profiles in portobello and shiitake mushrooms, and the effect of mushroom- and cooking-related volatile aroma compounds on meaty flavor enhancement
Authors
Keywords
Mushroom, Agaricus bisporus, Lentinula edodes, Mushroom culinary, Amino acid, Meaty flavor, Plant-based protein
Journal
International Journal of Gastronomy and Food Science
Volume 28, Issue -, Pages 100550
Publisher
Elsevier BV
Online
2022-05-27
DOI
10.1016/j.ijgfs.2022.100550
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Consumer acceptance of egg white partially substituted with mushrooms and mushroom–egg white flavor pairing
- (2021) Xiaofen Du et al. Food Science & Nutrition
- Flavor impartment of mushroom on egg whites and sensory properties of egg whites with mushroom topping using quantitative descriptive analysis
- (2021) Adriana Muniz et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- UPLC-UV Method for the Quantification of Free Amino Acids, Bioactive Amines, and Ammonia in Fresh, Cooked, and Canned Mushrooms
- (2020) Guilherme C. L. Reis et al. Food Analytical Methods
- Aroma and flavor profile of raw and roasted Agaricus bisporus mushrooms using a panel trained with aroma chemicals
- (2020) Xiaofen Du et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of boiling time on the contents of flavor and taste in Lentinus edodes
- (2019) Biao Li et al. FLAVOUR AND FRAGRANCE JOURNAL
- Advances in umami taste and aroma of edible mushrooms
- (2019) Li-bin Sun et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Characterization and comparison of key aroma compounds in raw and dry porcini mushroom ( Boletus edulis ) by aroma extract dilution analysis, quantitation and aroma recombination experiments
- (2018) Huiying Zhang et al. FOOD CHEMISTRY
- Sensory properties of Nordic edible mushrooms
- (2018) Heikki Aisala et al. FOOD RESEARCH INTERNATIONAL
- A life cycle assessment of Agaricus bisporus mushroom production in the USA
- (2018) Bethany Robinson et al. INTERNATIONAL JOURNAL OF LIFE CYCLE ASSESSMENT
- Analysis and Evaluation of the Characteristic Taste Components in Portobello Mushroom
- (2018) Jinbin Wang et al. JOURNAL OF FOOD SCIENCE
- Development of Isocratic RP-HPLC Method for Separation and Quantification of L-Citrulline and L-Arginine in Watermelons
- (2018) Rasdin Ridwan et al. International Journal of Analytical Chemistry
- The effect of cooking on umami compounds in wild and cultivated mushrooms
- (2018) Minna Rotola-Pukkila et al. FOOD CHEMISTRY
- Enzyme-assisted extraction enhancing the umami taste amino acids recovery from several cultivated mushrooms
- (2017) Mahesha M. Poojary et al. FOOD CHEMISTRY
- Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system
- (2016) Chanvorleak Phat et al. FOOD CHEMISTRY
- Effects of drying methods on the tasty compounds of Pleurotus eryngii
- (2015) Xiaobei Li et al. FOOD CHEMISTRY
- Meat flavor precursors and factors influencing flavor precursors—A systematic review
- (2015) Muhammad Issa Khan et al. MEAT SCIENCE
- Flavor-Enhancing Properties of Mushrooms in Meat-Based Dishes in Which Sodium Has Been Reduced and Meat Has Been Partially Substituted with Mushrooms
- (2014) A. Myrdal Miller et al. JOURNAL OF FOOD SCIENCE
- Phenolic profile and carbohydrate digestibility of durum spaghetti enriched with buckwheat flour and bran
- (2014) Kuuku Biney et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Multiple headspace-solid-phase microextraction: An application to quantification of mushroom volatiles
- (2013) Rosaria Costa et al. ANALYTICA CHIMICA ACTA
- Effects of preservation methods on amino acids and 5′-nucleotides of Agaricus bisporus mushrooms
- (2013) Ying Liu et al. FOOD CHEMISTRY
- A mini-review of chemical composition and nutritional value of edible wild-grown mushroom from China
- (2013) Xue-Mei Wang et al. FOOD CHEMISTRY
- Characterization of the Key Odorants in Pan-Fried White Mushrooms (Agaricus bisporus L.) by Means of Molecular Sensory Science: Comparison with the Raw Mushroom Tissue
- (2013) Sonja Grosshauser et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Recent developments on umami ingredients of edible mushrooms – A review
- (2013) Yin Zhang et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms
- (2012) Pavel Kalač JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Saltiness Enhancement by Savory Aroma Compounds
- (2011) Max Batenburg et al. JOURNAL OF FOOD SCIENCE
- Comparison of free amino acid, carbohydrates concentrations in Korean edible and medicinal mushrooms
- (2008) Min-Young Kim et al. FOOD CHEMISTRY
- Chemical composition and nutritional value of European species of wild growing mushrooms: A review
- (2008) Pavel Kalač FOOD CHEMISTRY
Become a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get StartedAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started