Variations of nonvolatile taste components of mushrooms with different operating conditions and parameters from farm to fork

• Main Authors: Samarasiri, Malsha, Chen, Wei Ning
• Other Authors: School of Chemical and Biomedical Engineering
• Format: Article
• Language: English
• Published: 2023
• Subjects: Engineering::Chemical engineering; Consumer Acceptance; Free Amino Acids
• Online Access: https://hdl.handle.net/10356/170503
• Institution: Nanyang Technological University

Mushroom is a sustainable food option and a meat substitute which yet needs some strategies to enhance sensory attributes. Especially, their taste characteristics (nonvolatile taste components: soluble sugars, organic acids, free amino acids, and 5'-nucleotides) can vary significantly due to op...