The flavors of edible mushrooms: A comprehensive review of volatile organic compounds and their analytical methods.

Zhu, Ruiyu; Wen, Yuxi; Wu, Weihao; Zhang, Lizhu; Salman Farid, Muhammad; Shan, Shuo; Wen, Jiahui; Farag, Mohamed A; Zhang, Yuyu; Zhao, Chao

Zhu, Ruiyu; Wen, Yuxi; Wu, Weihao; Zhang, Lizhu; Salman Farid, Muhammad; Shan, Shuo; Wen, Jiahui; Farag, Mohamed A; Zhang, Yuyu; Zhao, Chao.

Afiliação

Zhu R; School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China.
Wen Y; College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, China.
Wu W; Department of Analytical and Food Chemistry, Faculty of Sciences, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain.
Zhang L; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China.
Salman Farid M; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China.
Shan S; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China.
Wen J; School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China.
Farag MA; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China.
Zhang Y; Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt.
Zhao C; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing, China.

Crit Rev Food Sci Nutr ; : 1-15, 2022 Dec 15.

Article em En | MEDLINE | ID: mdl-36519553

Palavras-chave

Aroma analysis; edible mushrooms; technology; volatile organic compounds

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Crit Rev Food Sci Nutr Assunto da revista: CIENCIAS DA NUTRICAO Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China

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