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Volatile profiles of two genotype Agaricus bisporus species at different growth stages.

Food research international (Ottawa, Ont.) - 1 Feb 2021

Feng Tao, Yang Moyao, Ma Bowen, Zhao Yu, Zhuang Haining, Zhang Jingsong, Chen Da

Abstract excerpt

The compositions of volatile compounds in fresh mushrooms varied with their genotype species, maturity and growth conditions. This study aimed to identify volatile compounds in five growth stages of two genotype (A15 and W192) Agaricus bisporus species and used mathematical analysis to explain result. A total of 67 different compounds were identified by HS-SPME-GC-MS. Nine key-aroma substances including alcohols,...

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PMID: 33648158
DOI: 10.1016/j.foodres.2020.109761

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