𝔖 Bobbio Scriptorium
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The volatile components of tinned black perigord Truffles Tuber melanosporum vitt

✍ Scribed by Thierry Talou; Michel Delmas; Antoine Gaset

Book ID
102204988
Publisher
John Wiley and Sons
Year
1989
Tongue
English
Weight
233 KB
Volume
4
Category
Article
ISSN
0882-5734

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The volatile organic compounds released by Tuber melanosporum Vitt. and the variation induced by the storage temperature were determined by purge and trap methods. Two aldehydes (2-and 3-methylbutanal) and two alcohols (2-and 3-methylbutanol) play an impact role, while sulphur compounds, present at

Analysis of headspace volatiles from ent
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✍ Thierry Talou; Michel Delmas; Antoine Gaset πŸ“‚ Article πŸ“… 1989 πŸ› John Wiley and Sons 🌐 English βš– 330 KB

A dynamic headspace analysis is employed f o r isolating aroma volatiles directly from entire black truffles (Tuber melanosporum). The qualitative analysis is carried out by gas chromatography-mass spectrometry. The formation of the major volatile compounds and their contribution to the final aroma