Difference in Flavor among Boletus edulis Dried by Different Drying Methods Analyzed in Terms of Aroma and Taste Substance Characteristics

This study aimed to understand the flavor and taste characteristics of dried Boletus edulis products prepared by different drying methods and to explored the difference in flavor among the dried products. The volatile flavor substances and non-volatile taste substances of B. edulis dried by three di...

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Номзүйн дэлгэрэнгүй

Үндсэн зохиолч:	LI Weilan, YANG Hao, ZI Luxi, XU Ningmeng, GUO Lei
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	China Food Publishing Company 2024-06-01
Цуврал:	Shipin Kexue
Нөхцлүүд:	boletus edulis; drying methods; volatile organic compounds; fingerprint; taste substances
Онлайн хандалт:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-11-020.pdf
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!