Truffles are among the most expensive foods available in the market, usually used as flavoring additives for their distinctive aroma. The most valuable species is Tuber magnatum Pico, better known as "Alba white truffle", in which bis(methylthio)methane is the key aroma compound. Given the high economical value of genuine white truffles, analytical approaches are required to be able to discriminate between natural or synthetic truffle aroma. Gas chromatography coupled to combustion-isotope ratio mass spectrometry (GC-C-IRMS), exploiting the C/C ratio abundance of the key flavorings compounds in foods, has been a recognized technique for authenticity and traceability purposes; however, a number of issues have greatly limited its widespread use so far. In the present research, a high-efficiency HS-SPME MDGC-C-IRMS with simultaneous quadrupole MS detection has been applied for the evaluation of bis(methylthio)methane, resolving the coelution occurring with other components. With the aim to minimize the effect of column bleeding on δC measurement, a medium polarity ionic liquid-based stationary phase was preferred to a polyethylene glycol one, as the secondary column. In total, 24 genuine white truffles harvested in Italy were analyzed, attaining a δC values between -42.6‰ and -33.9‰, with a maximum standard deviation lower than 0.7‰. Two commercial intact truffles and 14 commercial samples of pasta, sauce, olive oil, cream, honey, and fresh cheese flavored with truffle aroma were analyzed, and the results from δC measurement were evaluated in comparison with those of genuine "white truffle" range and commercial synthetic bis(methylthio)methane standard.

No abstract

MDGC-Prep is used in combination with NMR, GC-FTIR and GC-MS analyses for the structure elucidation of an unknown component from Eugenia uniflora L. essential oil.