Volatile Flavor of <i>Tricholoma matsutake</i> from the Different Regions of China by Using GC×GC-TOF MS

Volatile Flavor of <i>Tricholoma matsutake</i> from the Different Regions of China by Using GC×GC-TOF MS

Two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF MS) was employed to analyze the volatile flavor compounds (VOCs) of <i>Tricholoma matsutake</i> samples from six different geographical regions: CX (Chuxiong), DL (Dali), DQ (Diqing), JL (Yanji), SC (Xiaojin...

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Bibliographic Details
Main Authors: Yunli Feng, Shaoxiong Liu, Yuan Fang, Jianying Li, Ming Ma, Zhenfu Yang, Lue Shang, Xiang Guo, Rong Hua, Dafeng Sun
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
<i>Tricholoma matsutake</i>
volatile flavor
GC×GC-TOF MS
Network analysis
fruiting bodies
Online Access:https://www.mdpi.com/2304-8158/14/10/1824
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