Truffle aroma analysis by headspace solid phase microextraction

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 22, 2002, Pages 6468-6472

  Díaz, Paloma ^a   Señoráns, Francisco J ^b   Reglero, Guillermo ^b   Ibañez, Elena ^c  

^a Catholic University of Avila   (Spain)

^b UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

^c INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Aroma; Experimental design; HS SPME; Optimization; Response surface; Solid phase microextraction; Truffle; Tuber aestivum

Indexed keywords

2 BUTANOL; 2 BUTANONE; 2 ETHYLHEXANOL; ACETALDEHYDE; ACETIC ACID; ACETIC ACID ETHYL ESTER; ACETONE; ALCOHOL; BENZALDEHYDE; DIMETHYL SULFIDE; ETHYLBENZENE; FURANONE DERIVATIVE; HEXANOL; ISOBUTANOL; PHENETHYL ALCOHOL; PHENOL DERIVATIVE; TOLUENE;

AROMA; ARTICLE; ASCOMYCETES; GAS CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; MASS SPECTROMETRY; METABOLISM; METHODOLOGY; NONHUMAN; ODOR; SOLID PHASE EXTRACTION; SPAIN; TEMPERATURE; TUBER (GENUS); VOLATILIZATION;

ASCOMYCOTA; CHROMATOGRAPHY, GAS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; TEMPERATURE; VOLATILIZATION;

ASCOMYCOTA; TUBER AESTIVUM;

EID: 0037164123     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf025609t     Document Type: Article

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