Comparative Analysis of Volatile Composition in Chinese Truffles via GC × GC/HR-TOF/MS and Electronic Nose

Abstract

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 truffle samples in this research, more kinds of acids were detected via the method of DSE-SAFE. Besides, compounds identified in black truffle (BT), but not in white truffle (WT), or vice versa, and those detected in both samples at different levels were considered to play an important role in differentiating the two samples. According to the analysis of electronic nose, the two samples could be separated, as well.

Growing edible mushrooms: a conversation between bacteria and fungi

“…1‐Octen‐3‐ol and ethylene have been described as VOCs secreted by the A. bisporus mycelium (Zang et al ., ; Meng et al ., ), which act to suppress the initiation of fructification (Noble et al ., ; Berendsen et al ., ; Eastwood et al ., , Meng et al ., ; Kües et al ., ). A model of synergism between bacteria and fungi has been postulated to occur within the casing material, in which native bacteria consume VOCs, and, therefore, stimulate fructification (Fig.…”

Agarwood wound locations provide insight into the association between fungal diversity and volatile compounds in Aquilaria sinensis

“…The relative contents of the individual components of each sample were expressed in percentage of peak area relative to the total peak area. The identification of volatiles of the agarwood samples was based on a National Institute of Standards and Technology 11 (NIST11) library search combined with the Kovats retention index (RI) [40]. Compounds with lower search probabilities (less than 60) were regarded as unknowns.…”

The Blossoming of Technology for the Analysis of Complex Aroma Bouquets—A Review on Flavour and Odorant Multidimensional and Comprehensive Gas Chromatography Applications

“…Herbs and spices, edible oils and other cooking ingredients are a source of flavour for food preparation and/or consumption. GC×GC and MDGC were applied to the analysis of these products, including coriander [50,51,52], curry leaves [53], dried fennel seeds [54], ginger [55], virgin olive oil [56], rapeseed oil [57,58], vinegar [59], tomato-onion puree [60] and truffles [61,62].…”

“…Two different Chinese truffle samples (black and white) were also analysed by Zhang et al [62], using GC×GC-TOFMS. The profile of the both samples was dominated by acids, alcohols, phenols, aldehydes and esters.…”