Mushroom
Last updated on 8 September 2026
Golden chanterelle
Other names : Cantharellus cibarius
Habitat
-
Moisture content of raw mushrooms
90.4 %
Protein content on a dry matter basis
14.3 %
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
Moss and lichen
Evergreens
Mushrooom
Underbrush
Woodsy
Unusual
Musty
Chemical
Toasted or roasted
Cocoa and coffee
Vegetal
Dry plant
Animal
Meat
Vegetables
Potato
Cereals and cereals products
Pastries
Moss and lichen
|Forest
Musty
|Unusual
Cocoa and coffee
|Toasted or roasted
Dry plant
|Vegetal
Meat
|Animal
Potato
|Vegetables
Evergreens
|Forest
Mushrooom
|Forest
Pastries
|Cereals and cereals products
Chemical
|Unusual
Underbrush
|Forest
Woodsy
|Forest
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
Fruits
–
4
Aromatic plants
–
5
Milky products
–
6
Marine products
–
7
Pastry products
–
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
-