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Int. J. Mol. Sci. 2016, 17(4), 412;

Comparative Analysis of Volatile Composition in Chinese Truffles via GC × GC/HR-TOF/MS and Electronic Nose

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China
Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing 100048, China
Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China
Yunnan ZhuoYi Food Company LTD, Jiangchuan 650032, China
Authors to whom correspondence should be addressed.
Academic Editors: Antonio Segura-Carretero and Ana Maria Gómez Caravaca
Received: 30 January 2016 / Revised: 4 March 2016 / Accepted: 10 March 2016 / Published: 5 April 2016
(This article belongs to the Special Issue Advances in Molecular Research of Functional and Nutraceutical Food)
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To compare the volatile compounds of Chinese black truffle and white truffle from Yunnan province, this study presents the application of a direct solvent extraction/solvent-assisted flavor evaporation (DSE-SAFE) coupled with a comprehensive two-dimensional gas chromatography (GC × GC) high resolution time-of-flight mass spectrometry (HR-TOF/MS) and an electronic nose. Both of the analytical methods could distinguish the aroma profile of the two samples. In terms of the overall profile of truffle samples in this research, more kinds of acids were detected via the method of DSE-SAFE. Besides, compounds identified in black truffle (BT), but not in white truffle (WT), or vice versa, and those detected in both samples at different levels were considered to play an important role in differentiating the two samples. According to the analysis of electronic nose, the two samples could be separated, as well. View Full-Text
Keywords: GC × GC/HR-TOF/MS; electronic nose; DSE-SAFE; Chinese truffles GC × GC/HR-TOF/MS; electronic nose; DSE-SAFE; Chinese truffles

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Zhang, N.; Chen, H.; Sun, B.; Mao, X.; Zhang, Y.; Zhou, Y. Comparative Analysis of Volatile Composition in Chinese Truffles via GC × GC/HR-TOF/MS and Electronic Nose. Int. J. Mol. Sci. 2016, 17, 412.

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