Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup

Summary The effect of different cooking methods on the flavour of mushroom soup was assessed. The results indicated that the levels of free amino acids and 5’‐nucleotides in the microwaved mushroom soup were (P

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Bibliographische Detailangaben
Veröffentlicht in:	International journal of food science & technology 2011-05, Vol.46 (5), p.1100-1108
Hauptverfasser:	Li, Qin, Zhang, Hai-Hua, Claver, Irakoze Pierre, Zhu, Ke-Xue, Peng, Wei, Zhou, Hui-Ming
Format:	Artikel
Sprache:	eng
Schlagworte:	Agaricus bisporus Biological and medical sciences Cooking method flavour compound Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology gas chromatography-olfactometry dilution analysis headspace solid phase microextraction mushroom soup
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Beschreibung
Zusammenfassung:	Summary The effect of different cooking methods on the flavour of mushroom soup was assessed. The results indicated that the levels of free amino acids and 5’‐nucleotides in the microwaved mushroom soup were (P
ISSN:	0950-5423 1365-2621
DOI:	10.1111/j.1365-2621.2011.02592.x