Edible mushrooms are rich in nutrition and have strong aroma as well as delicious umami
taste. The flavor is not only the main indicator for evaluating the quality of edible mushrooms …

A study was carried out to determine and compare the key aroma compounds in raw and dry
porcini mushroom (Boletus edulis). The volatile fractions were prepared by solvent-assisted …

Boletus are wild edible mushrooms that are consumed worldwide for their appealing taste
and abundant production. The aim of this review was to summarize and discuss the …

The volatile compounds of Volvariella volvacea mushroom were investigated by solvent
assisted flavor evaporation (SAFE)/gas chromatography-mass spectrometry (GC–MS), gas …

The present research investigated the relationships among sensory attributes and volatile
components in dry porcini mushrooms by multivariate statistical analyses. The sensory …

食用菌营养丰富, 具有浓郁的香气和鲜美的菌菇味道, 长期以来深受消费者喜爱.
食用菌的风味不仅是评价其品质的主要指标之一, 而且是影响消费倾向的重要原因 …

Boletus, a widely-consumed wild mushroom, is susceptible to rapid deterioration due to
shifts in symbiotic microorganisms and flavor alterations during preservation. This study …

Umami and aroma are important flavor qualities of edible mushrooms, and packaging can
maintain or improve the flavor during storage. This study explored the effects of light-proof …

Much attention has been given in recent time to communication processes of fungi. Fungi
communicate on all organismal levels, within an organism, within the species, with other …

The objective of this study was to evaluate the influence of different drying methods on
aroma and sensory profile of Boletus edulis (cepe). The drying methods tested were …