Volatile flavour compounds from oyster mushroom (Pleurotus florida) in submerged culture

Flavour and Fragrance Journal

Volumn 15, Issue 5, 2000, Pages 320-322

  Venkateshwarlu, G ^a,b   Chandravadana, M V ^a   Pandey, Meera ^a   Tewari, R P ^a   Selvaraj, Y ^a  

^a INDIAN INSTITUTE OF HORTICULTURAL RESEARCH   (India)

^b CENTRAL INSTITUTE OF FISHERIES EDUCATION   (India)

Author keywords

Pleurotus florida; Precursors; Submerged culture; Volatile aroma compounds

Indexed keywords

1 OCTEN 3 ONE; 3 METHYL 1 PROPANOL; ANISALDEHYDE; AROMATIC COMPOUND; BENZALDEHYDE; ISOPENTYL ALCOHOL; LINOLEIC ACID; LINOLENIC ACID; PHENYLALANINE; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; CAPILLARY GAS CHROMATOGRAPHY; CHEMICAL ANALYSIS; CULTURE MEDIUM; DISTILLATION; EXTRACTION; FLAVOR; FUNGUS CULTURE; FUNGUS GROWTH; HYPOBARISM; IMMERSION; MUSHROOM; MYCELIUM; NONHUMAN; PRESSURE; SYNTHESIS;

EID: 0033759957     PISSN: 08825734     EISSN: None     Source Type: Journal    
DOI: 10.1002/1099-1026(200009/10)15:5<320::AID-FFJ917>3.0.CO;2-V     Document Type: Article

References (13)