Differentiation of Aroma Characteristics of Pine-Mushrooms (Tricholoma matsutake Sing.) of Different Grades Using Gas Chromatography−Olfactometry and Sensory Analysis-Reference-Cited by-同舟云学术

Differentiation of Aroma Characteristics of Pine-Mushrooms (Tricholoma matsutake Sing.) of Different Grades Using Gas Chromatography−Olfactometry and Sensory Analysis

Published:2007-02-27 Issue:6 Volume:55 Page:2323-2328
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cho In Hee¹,Lee Soh Min¹,Kim Se Young¹,Choi Hyung-Kyoon¹,Kim Kwang-Ok¹,Kim Young-Suk¹

Affiliation:

1. Department of Food Science and Technology, Ewha Womans University, Seoul 120-750, South Korea, and College of Pharmacy, Chung-Ang University, Seoul 156-756, South Korea

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf062702z

Reference31 articles.

1. Flavor perception of a model cheese: relationships with oral and physico-chemical parameters

2. Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion

3. Identification of the Key Aroma Compounds in Cocoa Powder Based on Molecular Sensory Correlations

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