Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles

Food Chemistry

Volumn 141, Issue 1, 2013, Pages 105-110

  Culleré, Laura ^a   Ferreira, Vicente ^a   Venturini, María E ^a   Marco, Pedro ^a   Blanco, Domingo ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

1 Octen 3 ol; 1 Octen 3 one; 3 Octanone; Olfactometry; Tuber indicum; Tuber melanosporum

Indexed keywords

AROMATIC COMPOUNDS; AROMATIZATION; CHROMATOGRAPHIC ANALYSIS; CHROMATOGRAPHY; CRIME; ODORS;

1-OCTEN-3-OL; 1-OCTEN-3-ONE; 3-OCTANONE; OLFACTOMETRY; TUBER INDICUM; TUBER MELANOSPORUM;

TUBES (COMPONENTS);

1 OCTEN 3 OL; ACETIC ACID DERIVATIVE; AROMATIC COMPOUND; BUTYRIC ACID DERIVATIVE; DIMETHYL DISULFIDE; DIMETHYL SULFIDE; ESTER DERIVATIVE; ISOPENTYL ALCOHOL; VOLATILE AGENT;

ARTICLE; MASS FRAGMENTOGRAPHY; OLFACTOMETRY; QUANTITATIVE ANALYSIS; SOLID PHASE MICROEXTRACTION; TUBER (GENUS); TUBER INDICUM; TUBER MELANOSPORUM;

TUBER (TRUFFLE); TUBER INDICUM; TUBER MELANOSPORUM;

EID: 84877089799     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.03.027     Document Type: Article

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