Comprehensive investigation on non-volatile and volatile flavor compounds in the Morchella sextelata and Morchella importuna by UPLC-MS/MS and GC × GC-TOF-MS

Comprehensive investigation on non-volatile and volatile flavor compounds in the Morchella sextelata and Morchella importuna by UPLC-MS/MS and GC × GC-TOF-MS

Morchella sextelata and Morchella importuna are the main cultivars of morel. However, the key compounds affecting their flavors (taste and odor) are currently unknown. Here, an ultra performance tandem mass spectrometry combined with two-dimensional gas chromatography-time-of-flight mass spectrometr...

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Bibliographic Details
Main Authors: Yanmei Zhang, Xiaobei Li, Zhiyong Zhao, Hengchao E, Tingting Fan, Hui Dong, Xiangwei He, Xiaoyan Zhao, Lihua Tang, Changyan Zhou
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Food Chemistry: X
Subjects:
Morel
VOCs
non-VOCs
Flavor differences
UPLC-MS/MS
GC × GC-TOF/MS
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523004042

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