Flavor alteration is a crucial factor affecting the quality of mushrooms during preservation.
The dynamic variations of volatile profiles of fresh Hericium erinaceus with electron-beam …

Wild mushroom foraging involves a high risk of unintentional consumption of poisonous
mushrooms which is a serious health concern. This problem arises due to the close …

This work aims to advance understanding of the differentiation of mushroom species through
electronic devices that use sensors of various technologies and techniques for pattern …

采用顶空固相微萃取法结合气相色谱-质谱联用技术, 对卵孢小奥德蘑子实体菌盖和菌柄的挥发
性成分进行测定. 结果表明从卵孢小奥德蘑子实体菌盖和菌柄分别鉴定出101 和102 种化合物 …

Volatile organic compounds (VOCs) from ten endophytic fungal species belonging to the
Botryosphaeriaceae family were extracted by headspace-solid phase micro-extraction (HS …

Macro fungi are used as food and for therapy for centuries. One such fungus Lepista nuda
(Bull.) Cooke is reported to exhibit many biological activities while other species viz. Lepista …

In almonds, volatile compounds are major contributors to flavour, being scarce the current
knowledge about their volatile profile. Hence, this work intended to characterize the volatile …

This study evaluated the effects of worm infection on the volatile components, total phenolic
compounds, and antioxidant capacities of Gomphidius rutilus. G. rutilus without worms (GW) …

In the literature there is a lack of consensus regarding mushroom volatiles; most of the
studies identify only a few volatiles. This study deals with button mushrooms, their emitted …

Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–
mass spectrometry (GC–MS) was used to analyse microbial volatile organic compounds …