Advances in umami taste and aroma of edible mushrooms

Edible mushrooms have been used as food and medicine materials for thousands of years, and the yield of cultivatable edible mushrooms has increased in recent years. The increased consumption of edible mushrooms is not only due to their nutritional value, but also to their unique taste and specific f...

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Veröffentlicht in:	Trends in food science & technology 2020-02, Vol.96, p.176-187
Hauptverfasser:	Sun, Li-bin, Zhang, Zhi-yong, Xin, Guang, Sun, Bing-xin, Bao, Xiu-jing, Wei, Yun-yun, Zhao, Xue-mei, Xu, He-ran
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids Aroma Aroma compounds Cultivation Edible mushrooms Evaluation Fatty acids Flavor Food Food quality Maillard reaction Metabolic pathways Metabolism Mushrooms Nucleotides Peptides Sensory evaluation Storage Taste Umami Umami taste
Online-Zugang:	Volltext
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