SRC-MUSHROOM-2024 · PRIMARY

Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods

Limei Xie, Shaoli Guo, Hongting Rao, Bingying Lan, Baodong Zheng & Ningning Zhang · Foods

Lifecycleactive

Published2024-02-23

DOI10.3390/foods13050685

Used by1 verified claim

CITATION CHECK

Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-02 (check run 36958508250). Publication date confirmed to the day. Open licence reported by the publisher: CC BY 4.0. SmellBook publishes only the citation and its own claim, never the work’s text.

LIFECYCLE REVIEW

Reviewed 2026-10-02 · corrections 0

TOPICS

mushroombutton mushroom1-octen-3-onecooking

CLAIMS USING THIS SOURCE1

CLM-MUSHROOM-001

Main aroma component of cooked button mushroom ↗

Odour activity values and omission tests identified seven key aroma compounds of button mushroom, with 1-octen-3-one the main aroma component of the cooked mushroom.

Button mushroom (Agaricus bisporus) cooked several ways; other species and preparations differ.

EXTERNAL RECORD

Open the publisher / DOI record ↗

Permanent identifier smellbook:source:button-mushroom-aroma-2024 · Graph record (JSON)

Dataset history In the SmellBook dataset since Strategy Phase 349.