Characterisation of the mushroom-like flavour of Melittis melissophyllum L. subsp. melissophyllum by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography (GC-FID) and gas chromatography-mass spectrometry (GC-MS)

Food Chemistry

Volumn 123, Issue 4, 2010, Pages 983-992

  Maggi, F ^a   Papa, F ^a   Cristalli, G ^a   Sagratini, G ^a   Vittori, S ^a  

^a UNIVERSITY OF CAMERINO   (Italy)

Author keywords

1 Octen 3 ol; GC FID; GC MS; Headspace SPME; Melittis melissophyllum subsp. melissophyllum

Indexed keywords

1 OCTEN 3 OL;

ARTICLE; EDIBLE MUSHROOM; ENZYME MECHANISM; EXTRACTION; FOOD PROCESSING; GAS CHROMATOGRAPHY; HARVESTING; HEADSPACE SOLID PHASE MICROEXTRACTION; ITALY; MASS FRAGMENTOGRAPHY; MELITTIS MELISSOPHYLLUM; NONHUMAN; PARTICLE SIZE; SOLID PHASE MICROEXTRACTION; TEMPERATURE;

BASIDIOMYCOTA; LAMIACEAE; MELITTIS MELISSOPHYLLUM;

EID: 77954954742     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.05.049     Document Type: Article

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