Temperature-dependent evolution of volatile organic compounds inTuber borchii from Italy
| Autor: | Franco Bellesia, Adriano Pinetti, Bruno Tirillini, Alberto Bianchi |
|---|---|
| Rok vydání: | 2001 |
| Předmět: |
chemistry.chemical_classification
Chromatography Truffle biology Extraction (chemistry) chemistry.chemical_element General Chemistry biology.organism_classification Mass spectrometry Sulfur chemistry Environmental chemistry Degradation (geology) Volatile organic compound Gas chromatography Aroma Food Science |
| Zdroj: | Flavour and Fragrance Journal. 16:1-6 |
| ISSN: | 1099-1026 0882-5734 |
| Popis: | The concentrations of the volatile organic compounds of the truffle Tuber borchii have been determined by gas solid extraction and purge and trap injection in GC–MS, and their variations were observed during storage. In fresh samples 1-octen-3-ol is the main volatile product, together with lower amounts of alcohols, aldehydes and 2- and 3-methylthiophenes as the only sulphur compounds. The release of (E)-2-pentenal is the most important degradation pattern at low temperatures, while bis-3-methylbutyl disulphide, 2-methyl-4,5-dihydrothiophene and 3-methyl-4,5-dihydrothiophene are evolved at room temperature. Copyright © 2001 John Wiley & Sons, Ltd. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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