Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms

Heikki Aisala, Hanna Manninen, Timo Laaksonen, Kaisa M. Linderborg, Takao Myoda, Anu Hopia, Mari Sandell

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Originalspråkengelska
Artikelnummer125403
TidskriftFood Chemistry
Volym304
Antal sidor9
ISSN0308-8146
DOI
StatusPublicerad - 30 jan 2020
MoE-publikationstypA1 Tidskriftsartikel-refererad

Citera det här

Aisala, Heikki ; Manninen, Hanna ; Laaksonen, Timo ; Linderborg, Kaisa M. ; Myoda, Takao ; Hopia, Anu ; Sandell, Mari. / Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms. I: Food Chemistry. 2020 ; Vol. 304.
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title = "Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms",
keywords = "Mushrooms, Hedonic testing, NMR, External preference mapping, PLS, TRICHOLOMA-MATSUTAKE SING., FREE AMINO-ACIDS, AGARICUS-BISPORUS, TASTE COMPONENTS, CHEMICAL-COMPOSITION, DIFFERENT GRADES, ORGANIC-ACIDS, RAW, 5'-NUCLEOTIDES, QUANTITATION",
author = "Heikki Aisala and Hanna Manninen and Timo Laaksonen and Linderborg, {Kaisa M.} and Takao Myoda and Anu Hopia and Mari Sandell",
year = "2020",
month = "1",
day = "30",
doi = "10.1016/j.foodchem.2019.125403",
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Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms. / Aisala, Heikki; Manninen, Hanna; Laaksonen, Timo; Linderborg, Kaisa M.; Myoda, Takao; Hopia, Anu; Sandell, Mari.

I: Food Chemistry, Vol. 304, 125403, 30.01.2020.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

TY - JOUR

T1 - Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms

AU - Aisala, Heikki

AU - Manninen, Hanna

AU - Laaksonen, Timo

AU - Linderborg, Kaisa M.

AU - Myoda, Takao

AU - Hopia, Anu

AU - Sandell, Mari

PY - 2020/1/30

Y1 - 2020/1/30

KW - Mushrooms

KW - Hedonic testing

KW - NMR

KW - External preference mapping

KW - PLS

KW - TRICHOLOMA-MATSUTAKE SING.

KW - FREE AMINO-ACIDS

KW - AGARICUS-BISPORUS

KW - TASTE COMPONENTS

KW - CHEMICAL-COMPOSITION

KW - DIFFERENT GRADES

KW - ORGANIC-ACIDS

KW - RAW

KW - 5'-NUCLEOTIDES

KW - QUANTITATION

U2 - 10.1016/j.foodchem.2019.125403

DO - 10.1016/j.foodchem.2019.125403

M3 - Article

VL - 304

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

M1 - 125403

ER -