1983
DOI: 10.1002/food.19830270522
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The effect of freezing on the sensory properties of Xerocomus badius (Fr, Kühn) and Tricholoma equestre (L ex Fr, Quel)

Abstract: As the result of sensory and gas chromatographic investigation of the edible mushrooms Xerocomus badius and Tricholoma equestre aroma properties it was stated that freezing preserves the general character of typical aroma. The observed changes were mostly favourable for sensory value intensifying the characteristic for investigated species small and, in the case of T. equestre, lowering the threshold concentration.

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Cited by 2 publications
(1 citation statement)
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“…Flesh is white to very pale yellow near the cap surface; not changing on exposure. The main volatile compound in T. equestre is 1‐octen‐3‐ol of woody aroma and methyl‐2‐phenyl with champignon mycelium odor (Woźniak, Sobkowska, & Kwiatkowska, ). Its fruiting season begins in late summer and autumn and lasts to the beginning of winter.…”
Section: Morphological and Molecular Identificationmentioning
confidence: 99%
“…Flesh is white to very pale yellow near the cap surface; not changing on exposure. The main volatile compound in T. equestre is 1‐octen‐3‐ol of woody aroma and methyl‐2‐phenyl with champignon mycelium odor (Woźniak, Sobkowska, & Kwiatkowska, ). Its fruiting season begins in late summer and autumn and lasts to the beginning of winter.…”
Section: Morphological and Molecular Identificationmentioning
confidence: 99%