Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.)

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 17, 2006, Pages 6332-6335

  In, Hee Cho ^a   Se, Young Kim ^a   Choi, Hyung Kyoon ^b   Kim, Young Suk ^a  

^a Ewha Womans University   (South Korea)

^b Chung Ang University   (South Korea)

Author keywords

Aroma extract dilution analysis; Aroma active compound; Gas chromatography olfactometry; Pine mushroom (Tricholoma matsutake Sing.)

Indexed keywords

1 OCTEN 3 ONE; 1-OCTEN-3-ONE; KETONE;

AGARICALES; ARTICLE; CHEMISTRY; GAS CHROMATOGRAPHY; HEAT; HUMAN; MASS FRAGMENTOGRAPHY; ODOR;

AGARICALES; CHROMATOGRAPHY, GAS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEAT; HUMANS; KETONES; ODORS; SMELL;

BASIDIOMYCOTA; CITRUS; SOLANUM TUBEROSUM; THEOBROMA CACAO; TRICHOLOMA MATSUTAKE;

EID: 33748527495     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060824l     Document Type: Article

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