| comparative analysis of volatile composition in chinese truffles via gc × gc/hr-tof/ms and electronic nose. | to compare the volatile compounds of chinese black truffle and white truffle from yunnan province, this study presents the application of a direct solvent extraction/solvent-assisted flavor evaporation (dse-safe) coupled with a comprehensive two-dimensional gas chromatography (gc × gc) high resolution time-of-flight mass spectrometry (hr-tof/ms) and an electronic nose. both of the analytical methods could distinguish the aroma profile of the two samples. in terms of the overall profile of truffl ... | 2016 | 27058524 |