Li, Yang published the artcileMonitoring the volatile composition and change in different geographical regions and harvest time of Chinese truffle (Tuber indicum Cooke & Massee), SDS of cas: 151-10-0, the main research area is Tuber hexanal flavor texture volatile composition.
Truffle is ectomycorrhizal ascomycota and produces hypogeous edible ascocarps, which was globally acknowledged as one of the most expensive food in the gastronomy market due to its unique flavor and texture, good culinary properties as well as health value. The volatile organic compounds (VOCs) are the important contributor for truffle unique flavor. In this study, the VOCs of the Chinese black truffle T. indicum ascocarps from seven different geog. regions and five harvest time in China were analyzed using gas chromatog.-mass spectrometry (GC-MS). Total 589 compounds were analyzed and 1-octen-3-ol had the highest content in all analyzed samples. Discriminant anal. was carried out on the VOCs to build the models which can determine T. indicum collection region and time authenticity. This study clearly illustrated the characteristics of the VOCs profile of Chinese black truffle in relation to geog. regions and harvest time and provide profitable information for the scientific collection, conservation and utilization of the precious truffle resources in China in future.
European Food Research and Technology published new progress about Castanea mollissima. 151-10-0 belongs to class isoquinoline, name is 1,3-Dimethoxybenzene, and the molecular formula is C8H10O2, SDS of cas: 151-10-0.
Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem