Composition of commercial truffle flavored oils with GC–MS analysis and discrimination with an electronic nose-Reference-Cited by-同舟云学术

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

Published:2014-03 Issue: Volume:146 Page:30-35
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Pacioni Giovanni,Cerretani Lorenzo,Procida Giuseppe,Cichelli Angelo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference19 articles.

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4. Monitoring of virgin olive oil volatile compounds evolution during olive malaxation by an array of metal oxide sensors;Esposto;Food Chemistry,2009

5. Bis-methylthiomethane, an odorous substance from white truffle, Tuber magnatum Pico;Fiecchi;Tetrahedron Letters,1967

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