Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms-Reference-Cited by-同舟云学术

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Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms

Published:2020-01 Issue: Volume:304 Page:125403
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Aisala Heikki^ORCID,Manninen Hanna,Laaksonen Timo,Linderborg Kaisa M.,Myoda Takao,Hopia Anu,Sandell Mari

Funder

University of Turku Graduate School

Finnish Cultural Foundation

Finnish Food Research Foundation

Niemi foundation

Academy of Finland

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Sensory properties of Nordic edible mushrooms;Aisala;Food Research International,2018

2. In situ quantitative 1H nuclear magnetic resonance spectroscopy discriminates between raw and steam cooked potato strips based on their metabolites;Aisala;Talanta,2016

3. Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS–SPME–GC–MS and HS–SPME–GC–O/FID;Aisala;Food Chemistry,2019

4. Changes in soluble sugars in various tissues of cultivated mushrooms, Agaricus bisporus, during postharvest storage;Ajlouni,1995

5. Chemical composition and non-volatile components of Croatian wild edible mushrooms;Beluhan;Food Chemistry,2011

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