A team of scientists has quantified the key substances contained in chanterelles, which are important for the Kokumi effect of this fungal species. Image: Sandra_M_H / Pixabay
A team of scientists has quantified the key substances contained in chanterelles, which are important for the Kokumi effect of this fungal species. Image: Sandra_M_H / Pixabay New method for quality control of chanterelle mushrooms - Chanterelles give savoury dishes a rich body and a unique complex flavour. Experts refer to this as the kokumi effect. A research team from the Technical University of Munich (TUM) and the Leibniz-Institute for Food Systems Biology recently developed the first method to clearly quantify chanterelle-specific key substances that contribute to this effect. This method can also be used for quality control. Chanterelles (Cantharellus cibarius) are one of the most popular mushrooms in Germany. Depending on the weather, chanterelle season starts in early July.
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