Discrimination of truffle fruiting body versus mycelial aromas by stir bar sorptive extraction
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The Role of the Microbiome of Truffles in Aroma Formation: a Meta-Analysis ApproachThe volatile compound BinBase mass spectral databaseBiosynthesis of hydrocarbons and volatile organic compounds by fungi: bioengineering potentialUse of the Endophytic Fungus Daldinia cf. concentrica and Its Volatiles as Bio-Control AgentsFungal Volatiles Can Act as Carbon Sources and Semiochemicals to Mediate Interspecific Interactions Among Bark Beetle-Associated Fungal SymbiontsComparative Analysis of Volatile Composition in Chinese Truffles via GC × GC/HR-TOF/MS and Electronic NoseTruffle brûlé: an efficient fungal life strategy.Black truffle-associated bacterial communities during the development and maturation of Tuber melanosporum ascocarps and putative functional roles.Bacteria associated with truffle-fruiting bodies contribute to truffle aroma.Volatile organic compounds in truffle (Tuber magnatum Pico): comparison of samples from different regions of Italy and from different seasonsIntraspecific genotypic variability determines concentrations of key truffle volatilesAroma improvement by repeated freeze-thaw treatment during Tuber melanosporum fermentation.Screening of the key volatile organic compounds of Tuber melanosporum fermentation by aroma sensory evaluation combination with principle component analysis.Belowground volatiles facilitate interactions between plant roots and soil organisms.Truffle volatiles: from chemical ecology to aroma biosynthesis.Plant volatiles: production, function and pharmacology.Current progress on truffle submerged fermentation: a promising alternative to its fruiting bodies.Chemical ecology of fungi.Characterization of volatile organic gunshot residues in fired handgun cartridges by headspace sorptive extraction.Characterization of volatile compounds in Astraeus spp.Comparison of different extraction methods for the determination of α- and β-thujone in sage (Salvia officinalis L.) herbal tea.The microbial community of Vetiver root and its involvement into essential oil biogenesis.Comparison of Chemical Composition in Tuber aestivum Vittad. of Different Geographical Origin.Studies on volatile organic compounds of some truffles and false truffles.Characterisation of commercial aromatised vinegars: phenolic compounds, volatile composition and antioxidant activity.Headspace solid-phase microextraction and gas chromatographic analysis of low-molecular-weight sulfur volatiles with pulsed flame photometric detection and quantification by a stable isotope dilution assay.Plant defences against ants provide a pathway to social parasitism in butterflies.Chemical Composition and Character Impact Odorants in Volatile Oils from Edible Mushrooms.Environmental conditions influence the biochemical properties of the fruiting bodies of Tuber magnatum Pico.Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway.
P2860
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P2860
Discrimination of truffle fruiting body versus mycelial aromas by stir bar sorptive extraction
description
im Oktober 2007 veröffentlichter wissenschaftlicher Artikel
@de
scientific article published on 14 June 2007
@en
wetenschappelijk artikel
@nl
наукова стаття, опублікована в жовтні 2007
@uk
name
Discrimination of truffle frui ...... y stir bar sorptive extraction
@en
Discrimination of truffle frui ...... y stir bar sorptive extraction
@nl
type
label
Discrimination of truffle frui ...... y stir bar sorptive extraction
@en
Discrimination of truffle frui ...... y stir bar sorptive extraction
@nl
prefLabel
Discrimination of truffle frui ...... y stir bar sorptive extraction
@en
Discrimination of truffle frui ...... y stir bar sorptive extraction
@nl
P50
P1433
P1476
Discrimination of truffle frui ...... y stir bar sorptive extraction
@en
P2093
Richard Splivallo
P304
P356
10.1016/J.PHYTOCHEM.2007.03.030
P577
2007-06-14T00:00:00Z