Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach

Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach

The volatile compounds of three different fresh-picked truffle varieties (<i>Tuber sinensis</i>, T1, <i>Tuber sinoalbidum</i>, T2 and <i>Tuber sinoexcavatum</i>, T3) were extracted by headspace solid-phase microextraction (HS-SPME). Separation and identification o...

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Bibliographic Details
Main Authors: Tao Feng, Mengzhu Shui, Shiqing Song, Haining Zhuang, Min Sun, Lingyun Yao
Format: Article
Language:English
Published: MDPI AG 2019-09-01
Series:Molecules
Subjects:
Yunnan Truffle
gas chromatography-olfactometry (GC-O)
gas chromatography-mass spectrometry (GC-MS)
flame photometric detector (FPD)
odor-active volatiles (OAV)
aroma recombination
flavoromics
Online Access:https://www.mdpi.com/1420-3049/24/18/3305

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https://www.mdpi.com/1420-3049/24/18/3305

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