Screening of the key volatile organic compounds of Tuber melanosporum fermentation by aroma sensory evaluation combination with principle component analysis

Aroma results from the interplay of volatile organic compounds (VOCs) and the attributes of microbial-producing aromas are significantly affected by fermentation conditions. Among the VOCs, only a few of them contribute to aroma. Thus, screening and identification of the key VOCs is critical for mic...

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Detalles Bibliográficos
Autores principales: Liu, Rui-Sang, Jin, Guang-Huai, Xiao, Deng-Rong, Li, Hong-Mei, Bai, Feng-Wu, Tang, Ya-Jie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4675963/
https://www.ncbi.nlm.nih.gov/pubmed/26655663
http://dx.doi.org/10.1038/srep17954

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4675963/
https://www.ncbi.nlm.nih.gov/pubmed/26655663
http://dx.doi.org/10.1038/srep17954

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