Identification of volatile flavour components of Tuber melanosporum using simultaneous distillation-extraction
نویسندگان
چکیده
منابع مشابه
Simultaneous Distillation Extraction of Some Volatile Flavor Components from Pu-erh Tea Samples—Comparison with Steam Distillation-Liquid/Liquid Extraction and Soxhlet Extraction
A simutaneous distillation extraction (SDE) combined GC method was constructed for determination of volatile flavor components in Pu-erh tea samples. Dichloromethane and ethyl decylate was employed as organic phase in SDE and internal standard in determination, respectively. Weakly polar DB-5 column was used to separate the volatile flavor components in GC, 10 of the components were quantitativ...
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Fed-batch fermentation of Tuber melanosporum for the hyperproduction of mycelia and bioactive Tuber polysaccharides.
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متن کاملIdentification of loci affecting flavour volatile emissions in tomato fruits.
Fresh tomato fruit flavour is the sum of the interaction between sugars, acids, and a set of approximately 30 volatile compounds synthesized from a diverse set of precursors, including amino acids, lipids, and carotenoids. Some of these volatiles impart desirable qualities while others are negatively perceived. As a first step to identify the genes responsible for the synthesis of flavour-relat...
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2017
ISSN: 1212-1800,1805-9317
DOI: 10.17221/31/2017-cjfs