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Comparative Analysis of Volatile Composition in Chinese Truffles via GC × GC/HR-TOF/MS and Electronic Nose

To compare the volatile compounds of Chinese black truffle and white truffle from Yunnan province, this study presents the application of a direct solvent extraction/solvent-assisted flavor evaporation (DSE-SAFE) coupled with a comprehensive two-dimensional gas chromatography (GC × GC) high resoluti...

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Detalles Bibliográficos
Autores principales:	Zhang, Ning, Chen, Haitao, Sun, Baoguo, Mao, Xueying, Zhang, Yuyu, Zhou, Ying
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2016
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4848886/ https://www.ncbi.nlm.nih.gov/pubmed/27058524 http://dx.doi.org/10.3390/ijms17040412

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