Journal of Food Quality / 2018 / Article / Fig 2

Research Article

The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulis

Figure 2

Descriptive sensory profiles of Boletus edulis samples as affected by the drying methods. Values included in this figure represent the mean value for all the conditions assayed for each drying treatment. That is, the mean of FD, 6 temperatures (40, 50, 70, 80, 50/70, and 50/80°C) in CD, 3 microwave powers (240, 480, and 480/240 W in VMD), and 2 different temperatures (60 and 70°C) in CPD for the combined method CPD-VMFD.

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