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Study of white truffle aging with SPME-GC-MS and the Pico2-electronic nose

We observe the change of aromatic compounds in the head space of white truffles(Alba’sTruffle) after storage at +4 ◦Cover aperiod of afew days. Measurements have been performed using SPME-GC-MS technique and the Pico2-electronicnose(EN)developed at Sensor Lab. in Brescia.

The aroma development during storage of Castle brite apricots as evaluated by gas chromatography,electronicnose,and sensory analysis

One of the most important factors limiting apricot quality is the loss of flavor during storage, particularly over all aroma.Tocharacterize fruit aroma, several techniques have been used, including both instrumental-andsensory-based methodologies.

电子鼻系统在水果贮藏中的应用

本文主要研究的是电子鼻系统在水果贮藏中的应用,利用电子鼻能够通过气体传感阵列和响应图案实时的检测特定 位置的气味状况的特点。对贮藏室内的气体监测,根据电子鼻评价体系检测水果的新鲜程度、是否受到有害物质的 伤害,延长季节性水果的供应周期,提高贮藏的质量。

Volatile profilesoffungi –Chemotyping ofspecies and ecological functions

Fungi emit alarge spectrum ofvolatile orga nic comp ounds (VOCs).Inthe present study,wecharacterized and comp ared the odor profilesofectomycorrhizal (EM),pathogenic and saprophytic fungal species with the aim touse these patterns asachemotypi ngtool.