{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Feng T"],"funding":["Natural Science Foundation of Shanghai","Shanghai Local Capacity Building Projects","the National Natural Science Foundation of China"],"pagination":["E3305"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC6767217"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["24(18)"],"pubmed_abstract":["The volatile compounds of three different fresh-picked truffle varieties (Tuber sinensis, T1, Tuber sinoalbidum, T2 and Tuber sinoexcavatum, T3) were extracted by headspace solid-phase microextraction (HS-SPME). Separation and identification of volatile components and sulfur compounds were investigated by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS) and gas chromatography with flame photometric detection (GC-FPD). The results showed that 44, 43 and 44 volatile compounds were detected in T1, T2 and T3 samples, respectively. In addition, 9, 10 and 9 sulfur compounds were identified in three samples by GC-FPD, respectively. Combining physicochemical and sensory properties, T1 presented fatty, green and rotten cabbage odor; T2 exhibited mushroom, sulfuri"],"journal":["Molecules (Basel, Switzerland)"],"pubmed_title":["Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach."],"pmcid":["PMC6767217"],"funding_grant_id":["31771942","16090503800","17ZR142600"],"pubmed_authors":["Yao L","Sun M","Shui M","Zhuang H","Song S","Feng T"],"additional_accession":[]},"is_claimable":false,"name":"Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach.","description":"The volatile compounds of three different fresh-picked truffle varieties (Tuber sinensis, T1, Tuber sinoalbidum, T2 and Tuber sinoexcavatum, T3) were extracted by headspace solid-phase microextraction (HS-SPME). Separation and identification of volatile components and sulfur compounds were investigated by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS) and gas chromatography with flame photometric detection (GC-FPD). The results showed that 44, 43 and 44 volatile compounds were detected in T1, T2 and T3 samples, respectively. In addition, 9, 10 and 9 sulfur compounds were identified in three samples by GC-FPD, respectively. Combining physicochemical and sensory properties, T1 presented fatty, green and rotten cabbage odor; T2 exhibited mushroom, sulfuri","dates":{"release":"2019-01-01T00:00:00Z","publication":"2019 Sep","modification":"2025-04-18T17:10:02.961Z","creation":"2019-10-11T07:13:08Z"},"accession":"S-EPMC6767217","cross_references":{"pubmed":["31514370"],"doi":["10.3390/molecules24183305"]}}