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Effects of different drying methods on quality and content of aromatic volatiles in dried mushrooms agaricus bisporus



Effects of different drying methods on quality and content of aromatic volatiles in dried mushrooms agaricus bisporus



Acta Alimentaria Polonica 3(4): 409-426



Losses in 1-octen-3-ol, the characteristic mushroom aroma compound, reach the level of 90-100%, depending on drying techniques. In the sum total of all volatiles in mushrooms, benzaldehyde accounts for 6-44% and benzyl alcohol, 27-67%. The best quality dried mushroom material may be obtained by application of freeze-drying or vacuum-roller-drying.

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Accession: 005300063

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