Aroma profile of two commercial truffle species from Yunnan and Sichuan, China: inter- and intraspecific variability and shared key compounds
Aroma is central to the worldwide success of truffles as gourmet food and the high prices paid for these edible mushrooms. In this study, volatile organic compounds (VOCs) from fruiting bodies of two Chinese truffles of commercial relevance, Tuber indicum and Tuber pseudohimalayense, were analyzed u...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2021-03-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453021000136 |
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