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Metabolomic insights into the dynamic changes of volatile and non-volatile compounds in Butyriboletus roseoflavus during vacuum drying

The dynamic changes in flavor and quality of Butyriboletus roseoflavus during vacuum drying at 60 °C were systematically characterized using sensory evaluation, colorimetry, targeted free amino acid analysis, and untargeted metabolomics. Fresh mushrooms exhibited bright color with predominant mushro...

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Principais autores: Ling Song, Shimei Yang, Xiangqian Lv, Ruiping Luo, Yurong Liu, Xing Zhou, Mingying Gui
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2025-10-01
coleção:Food Chemistry: X
Assuntos:
Butyriboletus roseoflavus
Vacuum drying
Amino acids
Flavor
Metabolomics
Acesso em linha:http://www.sciencedirect.com/science/article/pii/S2590157525010739
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