The Flavor Profiles of Highland Barley Fermented with Different Mushroom Mycelium
Highland barley was fermented with Cordyceps militaris, Stropharia rugoso-annulata, Morchella esculenta, Schizophyllum commune and Tremella sanguinea.The flavor profiles were investigated by electronic nose (E-nose), headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and sensory evaluation by train panel.Ferm