Ethnopharmacological relevance In particular five polypore species, ie Laetiporus
sulphureus, Fomes fomentarius, Fomitopsis pinicola, Piptoporus betulinus, and Laricifomes …

The flavor fingerprint of Tricholoma matsutake Singer was developed and volatile
compounds were investigated by HS-GC–IMS fingerprinting combining with PCA. A total of …

Covering: up to January 2017 This review gives a comprehensive overview of the
production of fungal volatiles, including the history of the discovery of the first compounds …

The pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.) were compared for
differences in their profiles of volatiles and key odorants. We identified 24 and 21 volatile …

The characteristic aroma-active compounds in raw and cooked pine-mushrooms
(Tricholoma matsutake Sing.) were investigated by gas chromatography− olfactometry using …

The main purpose of this study was to determine the volatile composition of Zhenjiang
aromatic vinegar, one of the four famous China‐style cereal vinegars, by using headspace …

The emerging field of cellular agriculture has accelerated the development of cell-cultivated
adipose tissue as an additive to enhance the flavor of alternative meat products. However …

Abstract Background Cyclocybe aegerita (syn. Agrocybe aegerita) is a commercially
cultivated mushroom. Its archetypal agaric morphology and its ability to undergo its whole …

Basidiomycota are natural sources of aroma compounds. When grown in submerged
cultures, the fungus Laetiporus montanus (LMO) forms a spicy and meat-like aroma. It thus …

The volatile compounds of fruiting bodies of wild Laetiporus sulphureus (Bull.) Murrill,
growing on willow trees from Serbia, were isolated and extracted using methanol, acetone …