Comparative analysis of volatile profiles in four pine-mushrooms using HS-SPME/GC-MS and E-nose

An unattended HS-SPME-GC–MS/MS combined with a novel sample preparation strategy for the reliable quantitation of C8 volatiles in mushrooms: A sample preparation strategy to fully control the volatile emission

(2021) Mun Yhung Jung et al.   FOOD CHEMISTRY

Multivariate relationships among sensory attributes and volatile components in commercial dry porcini mushrooms (Boletus edulis)

(2020) Huiying Zhang et al.   FOOD RESEARCH INTERNATIONAL

Volatile and non-volatile compounds of shiitake mushrooms treated with pulsed light after twenty-four hour storage at different conditions

(2020) Wen Xiaokang et al.   Food Bioscience

Changes in the key aroma compounds of matsutake mushroom (Tricholoma matsutake Sing.) from Canada during pan-frying elucidated by application of the sensomics approach

(2020) Veronika A. Pueschel et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Comparative flavor profile analysis of four different varieties of Boletus mushrooms by instrumental and sensory techniques

(2020) Jinda Zhuang et al.   FOOD RESEARCH INTERNATIONAL

Key Odorants from the American Matsutake, Tricholoma magnivelare

(2020) Anne F. Murray et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC–MS and electronic nose as responses to different roasting conditions

(2020) Nadya Mara Adelina et al.   FOOD RESEARCH INTERNATIONAL

Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS–SPME–GC–MS and HS–SPME–GC–O/FID

(2019) Heikki Aisala et al.   FOOD CHEMISTRY

Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography–Olfactometry–Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments

(2019) Huan Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer

(2019) Mengqi Li et al.   FOOD CHEMISTRY

Identification of dihydro-β-ionone as a key aroma compound in addition to C8 ketones and alcohols in Volvariella volvacea mushroom

(2019) Xiaodong Xu et al.   FOOD CHEMISTRY

Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics

(2019) Letricia Barbosa-Pereira et al.   FOOD RESEARCH INTERNATIONAL

Advances in umami taste and aroma of edible mushrooms

(2019) Li-bin Sun et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Valid evaluation of volatile flavor composition of fresh and dehydrated Tuber indicum with different drying methods

(2018) Ning Ma et al.   CyTA-Journal of Food

Anti-inflammatory properties of edible mushrooms: A review

(2018) Bożena Muszyńska et al.   FOOD CHEMISTRY

Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose

(2018) Qinqin Chen et al.   FOOD RESEARCH INTERNATIONAL

Key Aroma Compounds in Smoked Cooked Loin

(2018) Monika Kosowska et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway

(2018) Maryam Vahdatzadeh et al.   Scientific Reports

Valid evaluation of volatile flavor composition of fresh and dehydrated Tuber indicum with different drying methods

(2018) Ning Ma et al.   CyTA-Journal of Food

Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC–MS and GC × GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation

(2018) Xu-Hui Huang et al.   FOOD RESEARCH INTERNATIONAL

Characteristic volatiles fingerprints and changes of volatile compounds in fresh and dried Tricholoma matsutake Singer by HS-GC-IMS and HS-SPME-GC–MS

(2018) Yu Guo et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS

(2018) Wenjiang Dong et al.   FOOD CHEMISTRY

Electronic Noses: From Advanced Materials to Sensors Aided with Data Processing

(2018) Wenwen Hu et al.   Advanced Materials Technologies

Current applications and perspectives of ion mobility spectrometry to answer chemical food safety issues

(2017) Maykel Hernández-Mesa et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

2,2’-Methylenebis (6-tert-butyl 4-methylphenol) enhances the antitumor efficacy of belotecan, a derivative of camptothecin, by inducing autophagy

(2017) Minsu Jang et al.   Oncotarget

Antitumor polysaccharides from mushrooms: a review on the structural characteristics, antitumor mechanisms and immunomodulating activities

(2016) Xin Meng et al.   CARBOHYDRATE RESEARCH

Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms

(2016) Yuting Tian et al.   FOOD CHEMISTRY

Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME–GC–MS and electronic nose

(2016) Wenjian Yang et al.   FOOD CHEMISTRY

Chemical compositions and volatile compounds of Tricholoma matsutake from different geographical areas at different stages of maturity

(2016) Qiang Li et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of the two drying approaches on the volatile profiles of button mushroom (Agaricus bisporus) by headspace GC–MS and electronic nose

(2016) Fei Pei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of storage period before reheating on the volatile compound composition and lipid oxidation of steamed meat of yellowtail Seriola quinqueradiata

(2015) Shota Tanimoto et al.   FISHERIES SCIENCE

Characterization of aroma-active volatiles in three Chinese bayberry (Myrica rubra) cultivars using GC–MS–olfactometry and an electronic nose combined with principal component analysis

(2015) Huan Cheng et al.   FOOD RESEARCH INTERNATIONAL

Monokaryotic hyphae germinated from a single spore of the ectomycorrhizal basidiomycete Tricholoma matsutake

(2015) Hitoshi Murata et al.   MYCOSCIENCE

Multivariate Analysis Based on GC-MS Fingerprint and Volatile Composition for the Quality Evaluation of Pu-Erh Green Tea

(2014) Shi-Dong Lv et al.   Food Analytical Methods

Extract of the mycelium of T. matsutake inhibits elastase activity and TPA-induced MMP-1 expression in human fibroblasts

(2014) SO YOUNG KIM et al.   INTERNATIONAL JOURNAL OF MOLECULAR MEDICINE

Aroma Active Volatiles in Four Southern Highbush Blueberry Cultivars Determined by Gas Chromatography–Olfactometry (GC-O) and Gas Chromatography–Mass Spectrometry (GC-MS)

(2014) Xiaofen Du et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of volatile compounds of Antrodia camphorata in submerged culture using headspace solid-phase microextraction

(2011) Zhen-Ming Lu et al.   FOOD CHEMISTRY

Gas chromatographic–olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat

(2011) Mónica Bueno et al.   FOOD CHEMISTRY

Analysis of volatile compounds of Mesona Blumes gum/rice extrudates via GC–MS and electronic nose

(2011) Tao Feng et al.   SENSORS AND ACTUATORS B-CHEMICAL

Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets

(2010) Virginia C. Resconi et al.   MEAT SCIENCE

DNA-based geographic typing of the gourmet mushroom Tricholoma matsutake traded in China

(2010) Jianping Xu et al.   MYCOSCIENCE

Truffle volatiles: from chemical ecology to aroma biosynthesis

(2010) Richard Splivallo et al.   NEW PHYTOLOGIST

Volatiles and key odorants in the pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.)

(2007) I.H. Cho et al.   FOOD CHEMISTRY