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Aroma profile of two commercial truffle species from Yunnan and Sichuan,China:inter-and intraspecific variability and shared key compounds

Bin Lu Jesús Perez-Moreno Fengming Zhang Andrea C.Rinaldi Fuqiang Yu

食品科学与人类健康（英文）2021，Vol.10Issue(2)：163-173,11.

Aroma profile of two commercial truffle species from Yunnan and Sichuan,China:inter-and intraspecific variability and shared key compounds

Bin Lu ¹Jesús Perez-Moreno ²Fengming Zhang ¹Andrea C.Rinaldi ³Fuqiang Yu⁴

作者信息

1. Yunnan Key Laboratory for Fungal Diversity and Green Development,Kunming Institute of Botany,Chinese Academy of Science,Kunming,China
2. Colegio de Postgraduados,Campus Montecillo.Texcoco,México
3. Key Laboratory for Forest Resources Conservation and Utilisation in the Southwest Mountains of China,Ministry of Education,Southwest Forestry University,Kunming,China
4. Department of Biomedical Sciences,University of Cagliari,I-09042 Monserrato(CA),Italy
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摘要

关键词

Edible mushrooms/HS-SPME/Tuber/Volatile organic compounds

Key words

Edible mushrooms/HS-SPME/Tuber/Volatile organic compounds

引用本文复制引用

Bin Lu,Jesús Perez-Moreno,Fengming Zhang,Andrea C.Rinaldi,Fuqiang Yu..Aroma profile of two commercial truffle species from Yunnan and Sichuan,China:inter-and intraspecific variability and shared key compounds[J].食品科学与人类健康（英文）,2021,10(2):163-173,11.

基金项目

This work was supported by the National Key Research and Development Program of China under grant No.2018YFD0400200 and Guizhou Science and Technology Program under grant No.4002(2018).The authors are very grateful to Jianwei Liu,Ran Wang for providing specimens and figures for this study.The authors thank Dr.Mariana Herrera for helping making a geographical map.We are also grateful to Dr.Fei Li(Service Center for Experimental Biotechnology)for his assistance in GC-MS analysis. （2018）

食品科学与人类健康（英文）

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