ArticleFoods (Basel, Switzerland)2024
Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed.
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- Varietal differences and process adaptability for precision processing ofFood chemistry: X · 2026Article
- Impact of Temperature Regimes and Smart Packaging on Volatilome Evolution During the Shelf Life ofJournal of fungi (Basel, Switzerland) · 2026Article
- Comparison of volatile compounds in Grifola frondosa under different cooking methods using HS-SPME-GC-MS and HS-GC-IMS.Food chemistry: X · 2026Article
- Comparative analysis of the aroma characteristics ofFood chemistry: X · 2026Article
- Antioxidant and Aromatic Properties of Aqueous Extracts ofFoods (Basel, Switzerland) · 2026Article
- Optimization of deodorization process and flavor mechanism of raw and cooked salted kelp based on microbial fermentation and GC-IMS technology.Food chemistry: X · 2026Article
- From soy to legumes: chemical diversity and sensory complexity of fermented sauces revealed by integrated analytical approaches.Frontiers in nutrition · 2026Article
- Effects of Cooking Methods on the Flavor Characteristics of Volatiles ofFood science & nutrition · 2026Article
- Mechanism of wax-ripening wheat seeds attracting birds based on GC-MS widely targeted metabolomics and electronic nose technology.Frontiers in plant science · 2026Article
- Impact of Cooking Method on the Physicochemical Properties, Digestibility, and Sensory and Flavor Profiles of Chinese Chestnuts.Foods (Basel, Switzerland) · 2025Article
- Comparative Volatile Profiles of Plain Poached (PP) and Steamed over Water (SW) Wenchang Chicken Analyzed by GC-MS, GC-IMS, and E-Nose.Foods (Basel, Switzerland) · 2025Article
- Comparative Decoding of Physicochemical and Flavor Profiles of Coffee Prepared by High-Pressure Carbon Dioxide, Ice Drip, and Traditional Cold Brew.Foods (Basel, Switzerland) · 2025Article
- Targeted enhancement strategies for Sojae Semen Praeparatum: Impact ofFood chemistry: X · 2025Article
- Analysis of Flavor Differences BetweenFoods (Basel, Switzerland) · 2025Article
- Identification of Characteristic Flavor Compounds and Quality Evaluation ofFoods (Basel, Switzerland) · 2025Article
- Comprehensive Characterization and Comparison of Aroma Profiles ofFoods (Basel, Switzerland) · 2025Article
- Diversity and functions of fungal VOCs with special reference to the multiple bioactivities of the mushroom alcohol.Mycology · 2025Review
- Characteristic of volatile flavor compounds in 'Fengtangli' plum (Frontiers in nutrition · 2025Article
- Identification of Volatile Organic Compounds and Analysis of Aroma Characteristics in Ten Pear Syrups.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
To investigate the impact of various cooking methods on the volatile aroma compounds of button mushroom, gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose) were utilized for aroma analysis. The results indicated that the E-nose was able to effectively distinguish between the samples prepared using different cooking methods. In the raw, steamed, boiled and baked samples, 37, 23, 33 and 35 volatiles were detected, respectively. The roasting process significantly contributed to the production of flavor compounds, giving button mushroom its distinctive flavor. Sixteen differential aromas were identified based on the
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