Piloni, M., Tat, L., Tonizzo, A., & Battistutta, F. (2005). Aroma Characterization of White Truffle by GC-MS and GC-O. Italian Journal of Food Science, 17, 463-468

has been cited by the following article:

• TITLE: The Volatiles from Fermentation Product of Tuber formosanum

  AUTHORS: Menghao Du, Sume Huang, Jingwen Wang

  KEYWORDS: Tuber formosanum, Truffle, Volatile Organic Compounds from the Mycelium, Dimethyl Sulfide

  JOURNAL NAME: Open Journal of Forestry, Vol.4 No.4, July 31, 2014

  ABSTRACT: The mycelium of T. formosanum (characterized by DNA analysis) grown in a sterile liquid medium produced some VOCs. The VOCs were analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 23 compounds were identified and quantified. Among them, the main compounds were Dimethyl sulfide (19.82%), Isopropyl alcohol (9.84 ng/l), 2-Butanone (9.24%), Ethanol (7.84%), and 1, 3-Pentadiene (5.46%).