Authors Strojnik, L; Grebenc, T; Ogrinc, N in PERGAMON-ELSEVIER SCIENCE LTD published article about VOLATILE COMPOUNDS; PROFILE; STORAGE in [Strojnik, Lidija; Ogrinc, Nives] Jogef Stefan Inst, Dept Environm Sci, Ljubljana 1000, Slovenia; [Strojnik, Lidija; Ogrinc, Nives] Jogef Stefan Int Postgrad Sch, Ljubljana 1000, Slovenia; [Grebenc, Tine] Slovenian Forestry Inst, Dept Forest Physiol & Genet, Ljubljana 1000, Slovenia in 2020, Cited 23. Quality Control of 1,3-Dimethoxybenzene. The Name is 1,3-Dimethoxybenzene. Through research, I have a further understanding and discovery of 151-10-0
The gastronomic relevance and price of truffles are related mainly to its unique aroma. In this study, we explore the impact that different volatile compounds have on the aroma quality of fresh truffles using gas chromatography-mass spectrometry (GC-MS). Four hundred sixty fresh ascocarps of nine truffle species (Tuber aestivum, Tuber magnatum, Tuber melanosporum, Tuber mesentericum, Tuber brumale, Tuber excavatum, Tuber rufum, Tuber indicum and Tuber macrosporum) harvested in 2018/19 and 2019/2020 from 11 different countries (Slovenia, Croatia, Bosnia in Herzegovina, Macedonia, Italy, Spain, France, United Kingdom, Germany, Poland and China) were collected. Our investigation included the classification of species based on their aroma profile, a study of the differences in the volatile organic composition of truffle species over a geographical area, and, in more detail, a study of T. aestivum from four natural truffle growing sites in Slovenia. Our models can distinguish between groups, with small classification error. These models could form the basis of a predictive framework to detect fraud concerning truffle products and to determine the influence of different growing parameters on the aroma profile of truffles.
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Reference:
Isothiazole – Wikipedia,
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