Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis.

@article{Aprea2015VolatileCC,
  title={Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis.},
  author={Eugenio Aprea and Andrea Romano and Emanuela Betta and Franco Biasioli and Luca Cappellin and Marco Fanti and Flavia Gasperi},
  journal={Journal of mass spectrometry : JMS},
  year={2015},
  volume={50 1},
  pages={56-64}
}
Drying process is commonly used to allow long time storage of valuable porcini mushrooms (Boletus edulis). Although considered a stable product dried porcini flavour changes during storage. Monitoring of volatile compounds during shelf life may help to understand the nature of the observed changes. In the present work two mass spectrometric techniques were used to monitor the evolution of volatile compounds during commercial shelf life of dried porcini. Solid phase microextraction (SPME… CONTINUE READING
Related Discussions
This paper has been referenced on Twitter 5 times. VIEW TWEETS

Citations

Publications citing this paper.
Showing 1-8 of 8 extracted citations

Analysis of the volatilome of Calocybe gambosa

Mycological Progress • 2015
View 9 Excerpts
Highly Influenced

Similar Papers

Loading similar papers…