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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...
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| Publicat a: | Molecules |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6767217/ https://ncbi.nlm.nih.gov/pubmed/31514370 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules24183305 |
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