Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach
The volatile compounds of three different fresh-picked truffle varieties (Tuber sinensis, T1, Tuber sinoalbidum, T2 and Tuber sinoexcavatum, T3) were extracted by headspace solid-phase microextraction (HS-SPME).Separation and identification of volatile components and sulfur compounds were investigated by gas chromatography-olfactometry (GC-O), gas