Comments on truffle aroma analysis by headspace solid phase microextraction [is butylated hydroxytoluene (BHT) a "natural" volatile constituent of truffles?]

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 15, 2003, Pages 4483-4484

  Davoli, Paolo ^a   Bellesia, Franco ^a   Pinetti, Adriano ^a   Ibáñez, Elena ^b   Javier Senorans F ^b   Díaz, Paloma ^b   Reglero, Guillermo ^b  

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

2,6 BIS(1,1 DIMETHYLETHYL) 4 METHYLPHENOL; BUTYLCRESOL; UNCLASSIFIED DRUG; VOLATILE ORGANIC COMPOUND;

AROMA; CHEMICAL ANALYSIS; FLAVOR; FOOD ANALYSIS; FOOD CONTAMINATION; GAS CHROMATOGRAPHY; LETTER; MASS SPECTROMETRY; MYCELIUM; SOLID PHASE MICROEXTRACTION; TUBER (GENUS);

ASCOMYCOTA; BUTYLATED HYDROXYTOLUENE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; VOLATILIZATION;

TUBER (TRUFFLE);

EID: 0037816507     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034080c     Document Type: Letter

References (0)