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September 11, 2019MoleculesOpen Access

Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach

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Authors

TFTao FengShanghai Institute of TechnologyMSMengzhu ShuiShanghai Institute of TechnologySSShiqing SongShanghai Institute of Technology

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Feng et al. (2019) studied this question.

synapsesocial.com/papers/6ab085505e55edb7223d5073https://doi.org/10.3390/molecules24183305
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Also Consider

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  1. 1Principal constituents of black truffle (Tuber melanosporum) aroma1987 · 82 citations
  2. 2Headspace Solid-Phase Microextraction Analysis of Volatile Organic Sulfur Compounds in Black and White Truffle Aroma1995 · 180 citations
  3. 3Volatile Compounds of the White Truffle (Tuber magnatum Pico) from Middle Italy1996 · 53 citations