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What is SSRN 4881871 about?

This study investigates the impact of hot-air drying on the volatile organic compounds (VOCs) and Maillard precursors of the edible mushroom Dictyophora Rubrovalvata. Utilizing techniques such as GC-IMS, HPLC, and LC-MS, the research identifies key VOCs and their formation pathways, highlighting the significance of temperature in aroma development. The findings provide insights into the flavor characteristics of DR and the role of drying methods in enhancing its storage stability and quality.

Author

Sachin Silwal

Language

EN