Fig. 3From: Optimization of the production of roasted-nutty aroma by a newly isolated fungus Tolypocladium inflatum SRH81 and impact of encapsulation on its qualityEffect of incubation times (a), pH values (b), enrichment with amino acids (c) and encapsulation (d) on total content and odour intensity of the biogenerated volatiles. R-N: Roasted-nutty flavour; E-R-N: Encapsulated roasted-nutty flavourBack to article page