Determination of volatile organic compounds from truffles via SPME-GC-MS

被引：79
|
作者：
Mauriello, G
Marino, R
D'Auria, M
Cerone, G
Rana, GL
机构：
[1] Univ Basilicata, Dipartimento Chim, I-85100 Potenza, Italy
[2] Univ Basilicata, Dipartimento Biol Difesa & Biotecnol Agroforestal, I-85100 Potenza, Italy
来源：
JOURNAL OF CHROMATOGRAPHIC SCIENCE | 2004年 / 42卷 / 06期
关键词：
D O I：
10.1093/chromsci/42.6.299
中图分类号：
Q5 [生物化学];
学科分类号：
071010 ; 081704 ;
摘要：
Volatile organic compounds (VOCs) of nine Tuber species and two corresponding forms are identified via solid-phase microextraction-gas chromatography-mass spectrometry analysis. Seventy-five compounds are identified. The most abundant are dimethylsulphide, 2- and 3-methylbutanal, 2-methylpropanol, and butanone.
引用
下载
收藏
页码：299 / 305
页数：7
相关论文
共 50 条
  • [1] SPME-GC-MS detection of volatile compounds in apricot varieties
    Gokbulut, Incilay
    Karabulut, Ihsan
    FOOD CHEMISTRY, 2012, 132 (02) : 1098 - 1102
  • [2] Optimization of determination condition of volatile components in turbot by SPME-GC-MS
    Xu, Yongxia
    Liu, Ying
    Li, Xuepeng
    Li, Jianrong
    Zhao, Wei
    Li, Yujin
    Li, Jianrong, 1600, Chinese Institute of Food Science and Technology (14): : 233 - 238
  • [3] Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID
    Aparicio-Ruiz, Ramon
    Casadei, Enrico
    Ortiz-Romero, Clemente
    Garcia-Gonzalez, Diego L.
    Servili, Maurizio
    Selvaggini, Roberto
    Lacoste, Florence
    Escobessa, Julien
    Vichi, Stefania
    Quintanilla-Casas, Beatriz
    Tres, Alba
    Golay, Pierre-Alain
    Lucci, Paolo
    Moret, Erica
    Valli, Enrico
    Bendini, Alessandra
    Toschi, Tullia Gallina
    METHODSX, 2023, 10
  • [4] Identification of volatile organic compounds (VOCs) by SPME-GC-MS to detect Aspergillus flavus infection in pistachios
    Afsah-Hejri, Leili
    Rajaram, Pravien
    O'Leary, Jared
    Mcgivern, Jered
    Baxter, Ryan
    Mesbah, Ali
    Maboudian, Roya
    Ehsani, Reza
    FOOD CONTROL, 2023, 154
  • [5] Analysis of volatile compounds in traditional hurood from inner mongolia region by SPME-GC-MS
    Wang, Bei
    Zhang, Guo-Hua
    Wang, Juan
    Zhang, Ming-Xia
    Zhang, Meng-Jiao
    Choi, Hak-Jong
    He, Guo-Qing
    Modern Food Science and Technology, 2015, 31 (12) : 378 - 386
  • [6] Determination of volatile flavour compounds in cheese by SPME and GC/MS
    Watkins, PJ
    Shen, Z
    Wijesundera, C
    AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 2002, 57 (02) : 70 - 70
  • [7] Analysis of Volatile Compounds in Fish Meal Based on SPME-GC-MS and Electronic Nose
    Li P.
    Niu Z.
    Zhu M.
    Shao K.
    Geng J.
    Li H.
    Nongye Jixie Xuebao/Transactions of the Chinese Society for Agricultural Machinery, 2020, 51 (07): : 397 - 405
  • [8] SPME-GC-MS analysis of volatile compounds in Czech white wines from five grape varieties
    Mikulikova, Renata
    Golias, Jan
    Mrazova, Vladimira
    MITTEILUNGEN KLOSTERNEUBURG, 2009, 59 (03): : 159 - 165
  • [9] Profiling of Volatile Organic Compounds from Four Plant Growth-Promoting Rhizobacteria by SPME-GC-MS: A Metabolomics Study
    Mhlongo, Msizi, I
    Piater, Lizelle A.
    Dubery, Ian A.
    METABOLITES, 2022, 12 (08)
  • [10] Characterization of volatile compounds in three commercial Chinese vinegars by SPME-GC-MS and GC-O
    Al-Dalali, Sam
    Zheng, Fuping
    Li, Hehe
    Huang, Mingquan
    Chen, Feng
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 112
12345