Research Article
Enhanced Duration of Truffle Sauce Preservation due to Addition of Linoleic Acid
Figure 1
Classes of compounds according to Table 2. (a) Acids. (b) Alcohols. (c) Aldehydes. (d) Aromatics. (e) Esters. (f) Furan derivatives. (g) Ketones. (h) Monoterpenes. (i) Oxygenated monoterpenes. (j) Paraffins. (k) Sesquiterpenes. (l) Sulfur compounds.
(a) |
(b) |
(c) |
(d) |
(e) |
(f) |
(g) |
(h) |
(i) |
(j) |
(k) |
(l) |