Sulfur volatiles of microbial origin are key contributors to human-sensed truffle aroma

Applied Microbiology and Biotechnology

Volumn 99, Issue 6, 2015, Pages 2583-2592

  Splivallo, Richard ^a,b   Ebeler, Susan E ^c  

^a GOETHE UNIVERSITY   (Germany)

^b Integrative Fungal Research Cluster (IPF)   (Germany)

^c UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Aroma active compounds; Sensory analysis; Thiophene derivatives; Truffles; Tuber borchii; Volatiles

Indexed keywords

BACTERIA; FRAGRANCES; FREEZING; GAS CHROMATOGRAPHY; SENSORY ANALYSIS; SULFUR; THIOPHENE;

AROMA ACTIVE COMPOUNDS; THIOPHENE DERIVATIVES; TRUFFLES; TUBER BORCHII; VOLATILES;

ODORS;

3 METHYL 4, 5 DIHYDROTHIOPHENE; SULFUR DERIVATIVE; THIOPHENE DERIVATIVE; UNCLASSIFIED DRUG; VOLATILE AGENT; VOLATILE ORGANIC COMPOUND;

AROMA; ARTICLE; CONCENTRATION (PARAMETERS); FREEZING; FRUITING BODY; GAS CHROMATOGRAPHY; GEOGRAPHICAL VARIATION (SPECIES); ITALY; MICROBIAL COMMUNITY; NEW ZEALAND; NONHUMAN; OLFACTOMETRY; STORAGE; TUBER (GENUS); TUBER BORCHII; ANALYSIS; ASCOMYCETES; CHEMISTRY; CLASSIFICATION; MASS FRAGMENTOGRAPHY; ODOR; PHYLOGEOGRAPHY; REPRODUCIBILITY;

ASCOMYCOTA; FREEZING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ITALY; NEW ZEALAND; ODORS; OLFACTOMETRY; PHYLOGEOGRAPHY; REPRODUCIBILITY OF RESULTS; THIOPHENES; VOLATILE ORGANIC COMPOUNDS;

EID: 84925533847     PISSN: 01757598     EISSN: 14320614     Source Type: Journal    
DOI: 10.1007/s00253-014-6360-9     Document Type: Article

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