Mushroom
Last updated on 8 September 2026
Yellow bolete
Other names : Boletus subglabripes
Habitat
-
Moisture content of raw mushrooms
91.7 %
Teneur en protéines sur base sèche
22.2 %
Understanding the Data Presented
The aromas, uses, and pairings presented in this profile depend on the product’s preparation conditions and the methods used to collect the sensory data. To interpret the information correctly, make sure to consult the profile corresponding to the form of the product you intend to use.
View the MethodologyFlavours and Sensations
Based on descriptions collected from culinary professionals and individuals knowledgeable about this type of product.
Aromas
The distribution by aromatic family is calculated based on the total number of notes mentioned. Each family represents a proportion corresponding to the number of mentions received by all of its notes.
Forest
Mushrooom
Evergreens
Moss and lichen
Underbrush
Unusual
Chemical
Musty
Vegetables
Potato
Garlic and onion
Animal
Meat
Vegetal
Dry plant
Milky
Butter
Cereals and cereals products
Pastries
Toasted or roasted
Cocoa and coffee
Marine
Sea products
Mushrooom
|Forest
Evergreens
|Forest
Moss and lichen
|Forest
Chemical
|Unusual
Musty
|Unusual
Meat
|Animal
Dry plant
|Vegetal
Potato
|Vegetables
Butter
|Milky
Pastries
|Cereals and cereals products
Cocoa and coffee
|Toasted or roasted
Sea products
|Marine
Underbrush
|Forest
Garlic and onion
|Vegetables
Food pairings
The suggested pairings are based on sensory perceptions. They are presented in descending order of frequency of mention.
1
Vegetables
–
2
Meat and poultry
–
3
Marine products
–
4
Milky products
–
5
Aromatic plants
–
Methodology
The sensory data in this profile are linked to the conditions under which the product was prepared, analyzed, and described. This information helps interpret the aromas, uses, and pairings presented.
1
Preparation
Preparation
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