Changes in Aroma Profile of Shiitake Mushroom (<i>Lentinus edodes</i>) during Different Stages of Hot Air Drying

Changes in Aroma Profile of Shiitake Mushroom (<i>Lentinus edodes</i>) during Different Stages of Hot Air Drying

To clarify the changes in the aroma characteristics of shiitake mushrooms (<i>Lentinus edodes</i>) during hot-air drying, volatile compounds of <i>L. edodes</i> were analyzed using sensory evaluation, electronic nose, and purge and trap combined with gas chromatography-mass s...

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Bibliographic Details
Main Authors: Lei Qin, Jing-Xuan Gao, Jia Xue, Dong Chen, Song-Yi Lin, Xiu-Ping Dong, Bei-Wei Zhu
Format: Article
Language:English
Published: MDPI AG 2020-04-01
Series:Foods
Subjects:
volatile compounds
electronic nose
PT-GC-MS
fingerprinting
Shiitake mushroom
Online Access:https://www.mdpi.com/2304-8158/9/4/444

Internet

https://www.mdpi.com/2304-8158/9/4/444

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