Volatile organic compounds from a Tuber melanosporum fermentation system

Food Chemistry

Volumn 135, Issue 4, 2012, Pages 2628-2637

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

^a HUBEI UNIVERSITY OF TECHNOLOGY   (China)

^b CITY UNIVERSITY OF HONG KONG   (Hong Kong)

^c SHANGHAI JIAO TONG UNIVERSITY   (China)

Author keywords

Fermentation; Flavor volatiles; Qualitative analyses; Tuber melanosporum; Tuberaceae; Volatile organic compounds

Indexed keywords

2-PHENYLETHANOL; FERMENTATION BROTHS; FERMENTATION PROCESS; FERMENTATION SYSTEMS; FLAVOR SUBSTANCES; FLAVOR VOLATILES; ISOPRENOIDS; LONG CHAIN FATTY ACID; PYRAZINES; QUALITATIVE ANALYSIS; SUCROSE CONCENTRATION; TUBER MELANOSPORUM; TUBERACEAE;

ETHANOL; FLAVORS; GAS CHROMATOGRAPHY; SUGAR (SUCROSE); SULFUR COMPOUNDS; SULFUR DETERMINATION; TUBES (COMPONENTS); VOLATILE ORGANIC COMPOUNDS;

FERMENTATION;

ALCOHOL; ALDEHYDE; AROMATIC COMPOUND; ETHER DERIVATIVE; FURAN DERIVATIVE; FURANONE DERIVATIVE; INDENE DERIVATIVE; ISOPRENOID; JASMONE; KETONE; LONG CHAIN FATTY ACID; NITROGEN; PYRAZINE; SUCROSE; SULFUR; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; FERMENTATION; FLAVOR; FRUITING BODY; MASS FRAGMENTOGRAPHY; MYCELIUM; NONHUMAN; TUBER (GENUS); TUBER MELANOSPORUM;

ASCOMYCOTA; FERMENTATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MYCELIUM; VOLATILE ORGANIC COMPOUNDS; WINE;

TUBER (TRUFFLE); TUBER MELANOSPORUM; TUBERACEAE;

EID: 84865346865     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.07.013     Document Type: Article

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