Research progress in flavor components of edible fungus

doi:10.13386/j.issn1002-0306.2013.05.012

Research progress in flavor components of edible fungus[J]. Science and Technology of Food Industry, 2013, (05): 363-367. DOI: 10.13386/j.issn1002-0306.2013.05.012

Citation:

Research progress in flavor components of edible fungus[J]. Science and Technology of Food Industry, 2013, (05): 363-367. DOI: 10.13386/j.issn1002-0306.2013.05.012

Citation:

Research progress in flavor components of edible fungus[J]. Science and Technology of Food Industry, 2013, (05): 363-367. DOI: 10.13386/j.issn1002-0306.2013.05.012

Research progress in flavor components of edible fungus

Graphical Abstract

Graphical Abstract

Abstract

Abstract

Current research relating to the flavor substance in edible fungus was reviewed, including the volatile aroma substances (eight-carbon volatile compounds, sulfur compounds and acid, ketones, aldehydes, esters, etc. ) and non-volatile compounds (soluble sugars, free amino acids, nucleotides, organic acids, etc.) . The overview summary would provide a reference for the better development of the mushroom flavor products.

FullText(HTML)

References (56)

Supplements (0)

Cited By

Science and Technology of Food Industry

Research progress in flavor components of edible fungus

Graphical Abstract

Abstract

Catalog

Export File

Citation

Format

Content