DEVELOPMENT OF SUSTAINABLE MUSHROOM-BASED SEAFOOD THROUGH FLAVOR CHEMISTRY, PHYSICAL CHEMISTRY, AND SENSORY ANALYSIS

Objective 1: Characterize the key odorants and aroma precursors in lobster mushroomsObjective 2:Develop a mushroom-derived seafood flavor in-situby reacting mushroom precursors under kitchen-like thermal conditions.Objective 3: Optimize the texture (seafood-like) of the mushroom-based seafood (mBSF).Objective 4: Comprehensively evaluate the sensory properties of crab cakes alternative using the mushroom-based seafood (mBSF).