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

Characterization and comparison of key aroma compounds in raw and dry porcini mushroom ( Boletus edulis ) by aroma extract dilution analysis, quantitation and aroma recombination experiments

(2018) Huiying Zhang et al.   FOOD CHEMISTRY

Characterization of the Major Odor-Active Compounds in Dry Jujube Cultivars by Application of Gas Chromatography–Olfactometry and Odor Activity Value

(2018) Jiancai Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flavoromics approach to differentiate three edible Tacsonia (Passifloraceae) fruit species

(2017) Diana Alexandra Martín et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Fresh refrigerated Tuber melanosporum truffle: effect of the storage conditions on the antioxidant profile, antioxidant activity and volatile profile

(2017) Sara Savini et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Characterization of Morphology, Volatile Profiles, and Molecular Markers in Edible Desert Truffles from the Negev Desert

(2017) Madhu Kamle et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the Key Aroma Compounds in White Alba Truffle (Tuber magnatum pico) and Burgundy Truffle (Tuber uncinatum) by Means of the Sensomics Approach

(2017) Philipp C. Schmidberger et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Does the host tree exert any influence on the aromatic composition of the black truffle (Tuber melanosporum)?

(2016) Laura Culleré et al.   FLAVOUR AND FRAGRANCE JOURNAL

Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography–Olfactometry (GC-O) and Odor Activity Value (OAV)

(2016) JianCai Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting

(2016) Anna Gracka et al.   JOURNAL OF CHROMATOGRAPHY A

Antioxidant, anticancer, apoptosis properties and chemical composition of black truffle Terfezia claveryi

(2016) Saad Sabbar Dahham et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Fine-scale spatial genetic structure analysis of the black truffleTuber aestivumand its link to aroma variability

(2015) Virginie Molinier et al.   ENVIRONMENTAL MICROBIOLOGY

Characterization of odour-active compounds of sweet orange essential oils of different regions by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes

(2015) Zuobing Xiao et al.   FLAVOUR AND FRAGRANCE JOURNAL

Screening of the key volatile organic compounds of Tuber melanosporum fermentation by aroma sensory evaluation combination with principle component analysis

(2015) Rui-Sang Liu et al.   Scientific Reports

Headspace-Solid-Phase Microextraction-Gas Chromatography as Analytical Methodology for the Determination of Volatiles in Wild Mushrooms and Evaluation of Modifications Occurring during Storage

(2015) Rosaria Costa et al.   Journal of Analytical Methods in Chemistry

Bacteria associated with truffle-fruiting bodies contribute to truffle aroma

(2014) Richard Splivallo et al.   ENVIRONMENTAL MICROBIOLOGY

Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis

(2014) Xiaoxin Wang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

(2013) Giovanni Pacioni et al.   FOOD CHEMISTRY

Evaluation of aroma active compounds in Tuber fruiting bodies by gas chromatography–olfactometry in combination with aroma reconstitution and omission test

(2012) Rui-Sang Liu et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Characterisation of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) by gas chromatography–olfactometry

(2010) Laura Culleré et al.   FOOD CHEMISTRY

Truffle volatiles: from chemical ecology to aroma biosynthesis

(2010) Richard Splivallo et al.   NEW PHYTOLOGIST