Fermentation condition outweighed truffle species in affecting volatile organic compounds analyzed by chromatographic fingerprint system

Analytica Chimica Acta

Volumn 647, Issue 1, 2009, Pages 40-45

  Tang, Ya Jie ^a   Wang, Guan ^a   Li, Yuan Yuan ^a   Zhong, Jian Jiang ^b  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^b Shanghai Jiao Tong University   (China)

Author keywords

Aroma; Fermentation conditions; Fingerprints; Species; Truffle fermentation mycelia; Volatile organic compounds

Indexed keywords

AROMA; CHROMATOGRAPHIC FINGERPRINTS; FERMENTATION PROCESS; FINGERPRINTS; HIERARCHICAL CLUSTER ANALYSIS; SIMILARITY ANALYSIS; SPECIES; TRUFFLE FERMENTATION MYCELIA; TUBER MELANOSPORUM;

BIOCHEMICAL ENGINEERING; CHROMATOGRAPHIC ANALYSIS; CLUSTER ANALYSIS; GAS CHROMATOGRAPHY; VOLATILE ORGANIC COMPOUNDS;

FERMENTATION;

VOLATILE ORGANIC COMPOUND;

AROMA; ARTICLE; CLUSTER ANALYSIS; CONTROLLED STUDY; CORRELATION COEFFICIENT; FERMENTATION MEDIUM; FERMENTATION MONITORING; FRUITING BODY; FUNGUS CULTURE; GAS CHROMATOGRAPHY; MYCELIUM; NONHUMAN; PRIORITY JOURNAL; PROCESS OPTIMIZATION; SPECIES IDENTIFICATION; STATISTICAL ANALYSIS; TUBER (GENUS);

ASCOMYCOTA; CHROMATOGRAPHY, GAS; CLUSTER ANALYSIS; FERMENTATION; SIGNAL PROCESSING, COMPUTER-ASSISTED; VOLATILE ORGANIC COMPOUNDS;

TUBER (TRUFFLE); TUBER AESTIVUM; TUBER INDICUM; TUBER MELANOSPORUM;

EID: 67649380526     PISSN: 00032670     EISSN: 18734324     Source Type: Journal    
DOI: 10.1016/j.aca.2009.05.027     Document Type: Article

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