Discrimination of truffle fruiting body versus mycelial aromas by stir bar sorptive extraction
- Author
- SPLIVALLO, Richard1 2 ; BOSSI, Simone1 ; MAFFEI, Massimo1 ; BONFANTE, Paola1 2
[1] Department of Plant Biology, University of Torino, Centre of Excellence CEBIOVEM, Viale Mattioli 25, 10125 Torino, Italy
[2] IPP-CNR, Viale Mattioli 25, 10125 Torino, Italy - Source
Phytochemistry. 2007, Vol 68, Num 20, pp 2584-2598, 15 p ; ref : 1 p.1/4
- ISSN
- 0031-9422
- Scientific domain
- Biochemistry, molecular biology, biophysics; Plant biology and physiology; Pharmacology drugs
- Publisher
- Elsevier, Amsterdam
- Publication country
- Netherlands
- Document type
- Article
- Language
- English
- Author keyword
- Fruiting body Mycelium Stir bar sorptive extraction T. indicum T. melanosporum Truffle Tuber borchii Volatile organic compounds
- Keyword (fr)
- Arôme Composition chimique Composé aromatique Composé organique volatil Extraction Mycélium Sporocarpe Tuber melanosporum Variabilité Ascomycetes Champignon comestible Fungi Thallophyta
- Keyword (en)
- Aroma Chemical composition Aromatic compound Volatile organic compound Extraction Mycelium Sporocarp Tuber melanosporum Variability Ascomycetes Edible fungi Fungi Thallophyta
- Keyword (es)
- Aroma Composición química Compuesto aromático Compuesto orgánico volátil Extracción Micelio Esporocarpo Tuber melanosporum Variabilidad Ascomycetes Seta comestible Fungi Thallophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A10 Plant physiology and development / 002A10D Chemical constitution
- Discipline
- Cytology, morphology, systematics, floristics, plants physiology, evolution and development
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 19163655
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.phytochem.2007.03.030 
https://dx.doi.org/10.1016/j.phytochem.2007.03.030
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