Discrimination of truffle fruiting body versus mycelial aromas by stir bar sorptive extraction

Phytochemistry

Volumn 68, Issue 20, 2007, Pages 2584-2598

  Splivallo, Richard ^a,b   Bossi, Simone ^a   Maffei, Massimo ^a   Bonfante, Paola ^a,b  

^a UNIVERSITY OF TURIN   (Italy)

^b CNR   (Italy)

Author keywords

Fruiting body; Mycelium; Stir bar sorptive extraction; T. indicum; T. melanosporum; Truffle; Tuber borchii; Volatile organic compounds

Indexed keywords

ARTICLE; ASCOMYCETES; CHEMISTRY; GROWTH, DEVELOPMENT AND AGING; MASS FRAGMENTOGRAPHY; ODOR; SENSITIVITY AND SPECIFICITY; SOLID PHASE MICROEXTRACTION; SPECIES DIFFERENCE; VOLATILIZATION;

ASCOMYCOTA; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; SENSITIVITY AND SPECIFICITY; SOLID PHASE MICROEXTRACTION; SPECIES SPECIFICITY; VOLATILIZATION;

FUNGI; TUBER (TRUFFLE); TUBER BORCHII; TUBER INDICUM; TUBER MELANOSPORUM;

EID: 34748892549     PISSN: 00319422     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.phytochem.2007.03.030     Document Type: Article

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