The purpose of our study was the investigation of the evolution of volatile compounds in dehydrated porcini mushroom during the shelf life. Although considered a stable product dried porcini flavour changes during storage. The study was developed in collaboration with a local distributor of dried mushrooms, interested to know more about its product during the commercial shelf life (up to 12 months) and evaluate new methods to assist quality control and product development.
Aprea, E. (2015). Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis. Spectroscopy solutions, 3 (3). handle: http://hdl.handle.net/10449/25505
Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis
Aprea, E.
2015-01-01
Abstract
The purpose of our study was the investigation of the evolution of volatile compounds in dehydrated porcini mushroom during the shelf life. Although considered a stable product dried porcini flavour changes during storage. The study was developed in collaboration with a local distributor of dried mushrooms, interested to know more about its product during the commercial shelf life (up to 12 months) and evaluate new methods to assist quality control and product development.
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