Composition of commercial truffle flavored oils with GC-MS analysis and discrimination with an electronic nose

Food Chemistry

Volumn 146, Issue , 2014, Pages 30-35

  Pacioni, Giovanni ^a   Cerretani, Lorenzo ^b   Procida, Giuseppe ^c   Cichelli, Angelo ^d  

^a UNIVERSITY OF L'AQUILA   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c UNIVERSITY OF TRIESTE   (Italy)

^d UNIVERSITY OF CHIETI   (Italy)

Author keywords

Electronic olfactory system; Flavor; Gas chromatography mass spectrometer; Head space; Olive oil; Truffles

Indexed keywords

COMPLEX MIXTURE; ELECTRONIC NOSE; GAS CHROMATOGRAPHY-MASS SPECTROMETERS; HEADSPACES; OLFACTORY SYSTEMS; QUALITATIVE AND QUANTITATIVE ANALYSIS; TRUFFLES; TUBER MELANOSPORUM;

FLAVORS; GAS CHROMATOGRAPHY; METHANE; ODORS; OLIVE OIL; VOLATILE ORGANIC COMPOUNDS;

OILS AND FATS;

OLIVE OIL; VOLATILE ORGANIC COMPOUND;

ADSORPTION; ARTICLE; BIOCHEMICAL COMPOSITION; CAPILLARY GAS CHROMATOGRAPHY; ELECTRONIC NOSE; FLOW RATE; FOOD QUALITY; GAS CHROMATOGRAPHY; NONHUMAN; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; TUBER (GENUS); TUBER MAGNATUM; TUBER MELANOSPORUM;

TUBER (TRUFFLE); TUBER AESTIVUM; TUBER MAGNATUM; TUBER MELANOSPORUM;

ELECTRONIC OLFACTORY SYSTEM; FLAVOR; GAS CHROMATOGRAPHY-MASS SPECTROMETER; HEAD SPACE; OLIVE OIL; TRUFFLES;

ASCOMYCOTA; DISCRIMINANT ANALYSIS; ELECTRONIC NOSE; FLAVORING AGENTS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; OILS; VOLATILE ORGANIC COMPOUNDS;

EID: 84884743248     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.09.016     Document Type: Article

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