Natural Product Research · 2016 · 10 citations · 5 references
AgricultureFood ScienceFood AnalysisSeparation ScienceThermal AnalysisAroma CompoundsExtraction TechniquesVolatile Aroma AnalysisVolatile Compound ProfilingVolatile Organic CompoundsVolatile Substance AnalysisAroma Compound IdentificationExtraction Time OptimizationOptimal Extraction PathwaysTemperature Effects On ExtractionVolatile Compound AnalysisVolatile Flavor CompoundsVolatile Organic Compounds Analysis
The volatile components of Tuber liyuanum were determined by HS-SPME with GC-MS for the first time. The effects of different fibre coating, extraction time, extraction temperature and sample amount were studied to get optimal extraction conditions. The optimal conditions were SPME fibre of Carboxen/PDMS, extraction time of 40 min, extraction temperature of 80 °C, sample amount of 2 g. Under these conditions 57 compounds in volatile of T. liyuanum were detected with a resemblance percentage above 80%. Aldehydes and aromatics were the main chemical families identified. The contribution of 3-Octanone(11.67%), phenylethyl alcohol (10.60%), isopentana (9.29%) and methylbutana (8.06%) for the total volatile profile were more significant in T. liyuanum than other compounds.
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Studies on volatile organic compounds of some truffles and false truffles
Maurizio D’Auria, Rocco Racioppi, G. L. Rana et al. · Natural Product Research · 2014 · 28 citations
Agriculture, Chemistry, Entomology +15
Guan Wang, Yuanyuan Li, Dong‐Sheng Li et al. · Journal of Chromatography B · 2008 · 27 citations