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

No abstract is available for this paper.

• Publication year

  2015

• Venue

  Journal of Mass Spectrometry

• Publication date

  Unknown publication date

• Fields of study

  Medicine, Chemistry, Environmental Science

• Identifiers
  DOI 10.1002/jms.3469PMID 25601675
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• A Novel On‐Package Sticker Sensor Based on Methyl Red for Real‐Time Monitoring of Broiler Chicken Cut Freshness

  2014cited by this paper
• Non-destructive sensing of the freshness of packed cod fish using conductivity and pH electrodes

  2014cited by this paper
• Sulfides: chemical ionization induced fragmentation studied with proton transfer reaction-mass spectrometry and density functional calculations.

  2013cited by this paper
• Recent analytical approaches to the analysis of biogenic amines in food samples

  2013cited by this paper
• Oxidative storage stability of roasted marama beans (Tylosema esculentum)

  2012cited by this paper
• On quantitative determination of volatile organic compound concentrations using proton transfer reaction time-of-flight mass spectrometry.

  2012cited by this paper
• On data analysis in PTR-TOF-MS: From raw spectra to data mining

  2011cited by this paper
• PTR-MS measurements and analysis of models for the calculation of Henry's law constants of monosulfides and disulfides.

  2011cited by this paper
• Metabolite profiling on apple volatile content based on solid phase microextraction and gas-chromatography time of flight mass spectrometry.

  2011cited by this paper
• Formation of flavor of dry champignons (Agaricus bisporus L.)

  2010cited by this paper
• Improved mass accuracy in PTR-TOF-MS: Another step towards better compound identification in PTR-MS

  2010cited by this paper
• The composition of volatile components of dry cepe and oyster mushroom

  2009cited by this paper
• Chemical composition and nutritional value of European species of wild growing mushrooms: A review

  2009cited by this paper
• The composition of volatile components of cepe (Boletus edulis) and oyster mushrooms (Pleurotus ostreatus)

  2009cited by this paper
• Wild and commercial mushrooms as source of nutrients and nutraceuticals.

  2008cited by this paper
• Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms.

  2008cited by this paper
• Quality and flavour stability of coffee substitute prepared by extrusion of wheat germ and chicory roots

  2008cited by this paper
• Rapid white truffle headspace analysis by proton transfer reaction mass spectrometry and comparison with solid-phase microextraction coupled with gas chromatography/mass spectrometry.

  2007cited by this paper
• Monoterpene and sesquiterpene hydrocarbons of virgin olive oil by headspace solid-phase microextraction coupled to gas chromatography/mass spectrometry.

  2006cited by this paper
• Formation of flavour compounds in the Maillard reaction.

  2006cited by this paper
• Formation of flavour compounds in the Maillard reaction.

  2006cited by this paper
• Volatile flavour components of dry milky mushrooms (Calocybe indica)

  2005cited by this paper
• Commercial mushrooms: nutritional quality and effect of cooking

  2004cited by this paper
• A selected ion flow tube (SIFT), study of the reactions of H3O+, NO+ and O2+ ions with a series of alkenes; in support of SIFT-MS

  2002cited by this paper
• Analysis of volatile flavour compounds by Proton Transfer Reaction-Mass Spectrometry: fragmentation patterns and discrimination between isobaric and isomeric compounds

  2002cited by this paper
• Frozen Mushrooms Quality as Affected by Strain, Flush, Treatment Before Freezing, and Time of Storage

  2000cited by this paper
• Volatile flavour components of some edible mushrooms (Basidiomycetes)

  1999cited by this paper
• Flavor components of olive oil—A review

  1998cited by this paper
• Proton-transfer-reaction mass spectrometry (PTR–MS): on-line monitoring of volatile organic compounds at pptv levels

  1998cited by this paper
• Monoterpenes in the aromas of fresh wild mushrooms (Basidiomycetes)

  1997cited by this paper
• Volatile compounds of importance in the aroma of mushrooms (Psalliota bispora)

  1987cited by this paper
• Formation of eight-carbon and ten-carbon components in mushrooms (Agaricus campestris)

  1982cited by this paper
• Identification of Volatile Compounds in Seven Edible Fresh Mushrooms.

  1976cited by this paper
• Analysis of the flavor of the dried mushroom, Boletus edulis

  1973cited by this paper
• The characterisation of some mushroom volatiles

  1971cited by this paper

• Characterization of Important Odorants in Rehydrated Lobster Mushrooms.

  2025cites this paper
• Aromatic volatiles of the edible bolete Phlebopus bruchii, native to neotropical Argentina

  2025influential citation
• Odor-active aroma compounds in traditional fermented dairy products: The case of mabisi in supporting food and nutrition security in Zambia

  2025cites this paper
• Characterization of volatile profiles and markers prediction of eleven popular edible boletes using SDE-GC-MS and FT-NIR combined with chemometric analysis.

  2024cites this paper
• Rapid detection of markers in green coffee beans with different primary processing treatments of Coffea arabica L. from Yunnan.

  2024cites this paper
• Influence of the Drying Process on the Volatile Profile of Different Capsicum Species

  2024cites this paper
• Characterization of Important Odorants in Dried Lobster Mushrooms.

  2024cites this paper
• Chemical composition, health benefits, food processing effects and applications of Boletus: a review

  2023cites this paper
• Volatile compounds and aroma characteristics of mushrooms: a review

  2023cites this paper
• Quality and microbial community changes in three kinds of Boletus wild mushroom during cold storage

  2023cites this paper
• Hydrophilic Metabolite Composition of Fruiting Bodies and Mycelia of Edible Mushroom Species (Agaricomycetes).

  2023cites this paper
• Trichoderma harzianum Volatile Organic Compounds Regulated by the THCTF1 Transcription Factor Are Involved in Antifungal Activity and Beneficial Plant Responses

  2023cites this paper
• Comparison of wild and domesticated hot peppers fruit: volatile emissions, pungency and protein profiles

  2021cites this paper
• Mycochemicals in wild and cultivated mushrooms: nutrition and health

  2021cites this paper
• Pre-storage application of 1-methylcyclopropene does not affect the flavour of ‘Conference’ pears ripened after 8 months of commercial-standard controlled atmosphere storage

  2021cites this paper
• Diverse resourcing of Nerium indicum leaves for bio-utilization

  2020cites this paper
• Real time analysis of trace volatile organic compounds in ambient air: a comparison between membrane inlet single photon ionization mass spectrometry and proton transfer reaction mass spectrometry.

  2020cites this paper
• Total replacement of dietary fish meal with black soldier fly (Hermetia illucens) larvae does not impair physical, chemical or volatile composition of farmed Atlantic salmon (Salmo salar L.).

  2020cites this paper
• Volatile organic compounds (VOCs): Biomarkers for quality management of horticultural commodities during storage through e-sensing

  2020cites this paper
• Comparative flavor profile analysis of four different varieties of Boletus mushrooms by instrumental and sensory techniques.

  2020cites this paper
• Application of PTR-TOF-MS for the quality assessment of lactose-free milk: Effect of storage time and employment of different lactase preparations.

  2020cites this paper
• Multivariate relationships among sensory attributes and volatile components in commercial dry porcini mushrooms (Boletus edulis).

  2020cites this paper
• Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS-SPME-GC-MS and HS-SPME-GC-O/FID.

  2019cites this paper
• Ethnicity, gender and physiological parameters: Their effect on in vivo flavour release and perception during chewing gum consumption.

  2019cites this paper
• Correlation Between Volatile Compounds and Spiciness in Domesticated and Wild Fresh Chili Peppers

  2019cites this paper
• Fruit aroma and sensorial characteristics of traditional and innovative Japanese plum (Prunus salicina Lindl.) cultivars grown in Italy

  2019cites this paper
• Fiber depth, column coating and extraction time are major contributors in the headspace solid-phase microextraction–gas chromatography analysis of Nordic wild mushrooms

  2018cites this paper
• Rapid and non-invasive multivariate approach for the quality control of raw milk from mountain areas based on proton transfer reaction mass spectrometry data.

  2018cites this paper
• Aroma-volatile profile of black morel (Morchella importuna) grown in Israel.

  2018cites this paper
• Automated Dual-Chamber Sampling System to Follow Dynamics of Volatile Organic Compounds Emitted by Biological Specimens.

  2018cites this paper
• The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulis

  2018cites this paper
• Valid evaluation of volatile flavor composition of fresh and dehydrated Tuber indicum with different drying methods

  2018cites this paper
• Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments.

  2018cites this paper
• True morels (Morchella)—nutritional and phytochemical composition, health benefits and flavor: A review

  2018cites this paper
• Volatile Composition of Some Cultivated and Wild Culinary-Medicinal Mushrooms from Hungary.

  2017cites this paper
• Nashi or Williams pear fruits? Use of volatile organic compounds, physicochemical parameters, and sensory evaluation to understand the consumer’s preference

  2017cites this paper
• IDENTIFICATION OF DIFFERENT FUSARIUM spp. THROUGH mVOCS PROFILING BY MEANS OF PROTON-TRANSFER-REACTION TIME-OFFLIGHT (PTR-ToF-MS) ANALYSIS

  2017cites this paper
• Characterization of volatile compounds in Mentha spicata L. dried leaves

  2017cites this paper
• Assessing VOC emission by different wood cores using the PTR-ToF-MS technology

  2017cites this paper
• Comparison of flavour qualities of mushrooms (Flammulina velutipes) packed with different packaging materials.

  2017cites this paper
• Covering the different steps of the coffee processing: Can headspace VOC emissions be exploited to successfully distinguish between Arabica and Robusta?

  2017influential citation
• Sensory, spectrometric (PTR–ToF–MS) and chemometric analyses to distinguish extra virgin from virgin olive oils

  2017influential citation
• PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis.

  2017cites this paper
• Comparison of e-Noses: the case study of honey

  2016cites this paper
• Chapter 3 – Minor Constituents

  2016cites this paper
• Sometimes a Little Mango Goes a Long Way: a Rapid Approach to Assess How Different Shipping Systems Affect Fruit Commercial Quality

  2016cites this paper
• Aromatic and proteomic analyses corroborate the distinction between Mediterranean landraces and modern varieties of durum wheat

  2016cites this paper
• Analysis of the volatilome of Calocybe gambosa

  2015influential citation
• Advanced Mass Spectrometry

  2015cites this paper
• The Application of Proton Transfer Reaction Mass Spectrometry to the Analysis of Foods

  2015cites this paper
• The role of direct high-resolution mass spectrometry in foodomics

  2015cites this paper
• Use of volatile organic compounds and physicochemical parameters for monitoring the post-harvest ripening of imported tropical fruits

  2015cites this paper