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 (Tuber sinensis, T1, Tuber sinoalbidum, T2 and Tuber sinoexcavatum, T3) were extracted by headspace solid-phase microextraction (HS-SPME). Separation and identification of volatile components and sulfur compounds were investiga...

Descripción completa

Detalles Bibliográficos
Autores principales: Feng, Tao, Shui, Mengzhu, Song, Shiqing, Zhuang, Haining, Sun, Min, Yao, Lingyun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6767217/
https://www.ncbi.nlm.nih.gov/pubmed/31514370
http://dx.doi.org/10.3390/molecules24183305

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6767217/
https://www.ncbi.nlm.nih.gov/pubmed/31514370
http://dx.doi.org/10.3390/molecules24183305

Ejemplares similares