Comparative Analysis of the Volatile Profile of 20 Commercial Samples of Truffles, Truffle Sauces, and Truffle-Flavored Oils by Using HS-SPME-GC-MS

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

(2013) Giovanni Pacioni et al.   FOOD CHEMISTRY

Authentication of prized white and black truffles in processed products using quantitative real-time PCR

(2012) Roberta Rizzello et al.   FOOD RESEARCH INTERNATIONAL

The biochemistry and biological properties of the world's most expensive underground edible mushroom: Truffles

(2011) Sunan Wang et al.   FOOD RESEARCH INTERNATIONAL

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

Geographical traceability of Italian white truffle (Tuber magnatumPico) by the analysis of volatile organic compounds

(2008) Anna Maria Gioacchini et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY