Volatiles responsible for the seasoning-like flavour of cell cultures of Laetiporus sulphureus

Flavour and Fragrance Journal

Volumn 26, Issue 3, 2011, Pages 174-179

  Krings, U ^a   Grimrath, A ^a   Schindler, S ^a   Berger, R G ^a  

^a LEIBNIZ UNIVERSITY HANNOVER   (Germany)

Author keywords

Furanones; Gluten; Laetiporus sulphureus; Seasoning; Sotolon

Indexed keywords

FURANONES; GLUTEN; LAETIPORUS SULPHUREUS; SEASONING; SOTOLON;

ALDEHYDES; AMINO ACIDS; CELL CULTURE; KETONES; ORGANIC ACIDS;

ENZYMATIC HYDROLYSIS;

2 OXOBUTYRIC ACID; 4 HYDROXYISOLEUCINE; ACETALDEHYDE; ASCORBIC ACID; FERRIC ION; FERROUS ION; FLAVORING AGENT; FUNGAL ENZYME; FURANONE DERIVATIVE; GLUTAMIC ACID; GLUTEN; ISOLEUCINE; NITROGEN; PEPTIDASE; SOTOLON; UNCLASSIFIED DRUG;

ARTICLE; BASIDIOMYCETES; CARBON SOURCE; CHEMICAL ANALYSIS; CONTROLLED STUDY; EDIBLE MUSHROOM; ENZYME RELEASE; FLAVOR; FUNGAL CELL; FUNGAL CELL CULTURE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; HYDROXYLATION; ION MONITORING; LAETIPORUS SULPHUREUS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; ODOR; PROTEIN HYDROLYSIS; SUPERNATANT;

BASIDIOMYCOTA; LAETIPORUS SULPHUREUS; TRITICUM AESTIVUM;

EID: 79955020410     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.2040     Document Type: Article

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