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CyTA - Journal of Food Volume 16, 2018 - Issue 1
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Valid evaluation of volatile flavor composition of fresh and dehydrated Tuber indicum with different drying methods

Evaluación válida de la composición de sabores volátiles detectados en la Tuber indicum fresca y deshidratada con distintos métodos de secado

Ning MaCollege of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, China;College of Food Science and Technology/Key Laboratory of Edible Mushroom Processing, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, ChinaView further author information
,
Fei PeiCollege of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, ChinaView further author information
,
Jie YuCollege of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, ChinaView further author information
,
Siyu WangDepartment of Food Science, Rutgers University, New Brunswick, NJ, USAView further author information
,
Chi-Tang HoDepartment of Food Science, Rutgers University, New Brunswick, NJ, USAView further author information
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Kaimei SuBiotechnology and Genetic Germplasm Institute, Yunnan Academy of Agricultural Sciences, Kunming, ChinaView further author information
&
Qiuhui HuCollege of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, China;College of Food Science and Technology/Key Laboratory of Edible Mushroom Processing, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, ChinaCorrespondence[email protected]
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Pages 413-421 | Received 24 May 2017, Accepted 28 Nov 2017, Published online: 15 Feb 2018

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Hongli Wang, Yaozhou Zhu, Jingjing Zhang, Xichang Wang & Wenzheng Shi. (2020) Characteristic volatile compounds in different parts of grass carp by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry. International Journal of Food Properties 23:1, pages 777-796.
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Articles from other publishers (8)

Inês Ferreira, Teresa Dias, Juliana Melo, Abdul Mounem Mouazen & Cristina Cruz. (2023) First Steps in Developing a Fast, Cheap, and Reliable Method to Distinguish Wild Mushroom and Truffle Species. Resources 12:12, pages 139.
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Jin Luo, Qunli Yu, Guangxin Han, Xinjun Zhang, Hongmei Shi & Hui Cao. (2022) Identification of off‐flavor compounds and deodorizing of cattle by‐products. Journal of Food Biochemistry 46:12.
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Qiyong Guo, Nadya Mara Adelina, Jintao Hu, Ligang Zhang & Yuhong Zhao. (2022) Comparative analysis of volatile profiles in four pine-mushrooms using HS-SPME/GC-MS and E-nose. Food Control 134, pages 108711.
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Naiyong Xiao, Haiyuan Huang, Junya Liu, Xin Jiang, Qin Chen, Qing Chen & Wenzheng Shi. (2021) Comparison of different edible parts of bighead carp ( Aristichthys nobilis ) flavor . Journal of Food Biochemistry 45:11.
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Habiba Khatun, Johan Claes, Ruben Smets, Ann De Winne, Mohammad Akhtaruzzaman & Mik Van Der Borght. (2021) Characterization of freeze-dried, oven-dried and blanched house crickets (Acheta domesticus) and Jamaican field crickets (Gryllus assimilis) by means of their physicochemical properties and volatile compounds. European Food Research and Technology 247:5, pages 1291-1305.
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Ziyuan Wu, Maninder Meenu & Baojun Xu. (2021) Nutritional value and antioxidant activity of Chinese black truffle (Tuber indicum) grown in different geographical regions in China. LWT 135, pages 110226.
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Jian‐Gang Ling, Xiao‐Ting Xuan, Ning Yu, Yan Cui, Hai‐Tao Shang, Xiao‐Jun Liao, Xu‐Dong Lin, Jing‐Feng Yu & Dong‐Hong Liu. (2020) High pressure‐assisted vacuum‐freeze drying: A novel, efficient way to accelerate moisture migration in shrimp processing. Journal of Food Science 85:4, pages 1167-1176.
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Ding Hua, Wei Jia, Zhang Ping, Meng Yi Na, Lin Li Jing, Chen Chong, Liu Jia-Meng, Liu Yi-jun & Wu Bing. (2021) Gas Chromatography-Mass Spectrometry C Haracterization of Volatile Organic Compounds in <i>Ziziphus Jujuba</i> Powders Produced by Five Different Pretreatment Methods. SSRN Electronic Journal.
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