Determination of Volatile Organic Compounds from Truffles via SPME-GC-MS

Abstract

Volatile organic compounds (VOCs) of nine Tuber species and two corresponding forms are identified via solid-phase microextraction-gas chromatography-mass spectrometry analysis. Seventy-five compounds are identified. The most abundant are dimethylsulphide, 2- and 3-methylbutanal, 2-methylpropanol, and butanone.

Solid‐phase microextraction gas chromatography/mass spectrometry: a new method for species identification of truffles

“…1(a). The absorption kinetics were determined for six exposure times (3,5,10,15,20, 30 min) of the fiber in the headspace. The extraction was carried out at 208C (controlled temperature).…”

“…In order to determine the optimum sampling time, fiber exposures of 3,5,10,15,20, and 30 min were tested. As shown in Fig.…”

“…10 For truffle aroma, techniques such as dynamic headspace coupled to gas chromatography/mass spectrometry (GC/MS) 11,12 and purge-and-trap GC/MS 13 have been used to detect black Perigord truffle and Italian white truffle aromas, respectively. Headspace solid-phase microextraction (HS-SPME) combined with GC/MS 8,14,15 has been used to detect the volatile sulfur compounds in the aroma of white and black truffles (T. magnatum Pico and T. melanosporum, respectively). SPME is a technique, developed in 1990 by Pawliszyn, 16-20 that shows clear advantages over traditional techniques: high sensitivity and reproducibility; low cost; relative simplicity.…”

Wood production, wood technology, and biotechnological impacts

“…This attributes to the typical odour of each fungus. For example, the edible champignon, oyster mushroom, shiitake, puffball, truffle and straw mushroom all have their own individual aromas (Mau et al 1997, Venkateshwarlu et al 1999, Mauriello et al 2004, Zawirska-Wojtasiak 2004, Chiron & Michelot 2005, motivating our appetite. What contributes to these emblematic odours or VOCs?…”

“…The un-branched C8 compounds, 1-octen-3-ol, octan-3-one and octan-3-ol, are considered to be typical fungal constituents found in such diverse species as Aspergillus, Fusarium and Penicillium strains (Schnürer et al 2002), Tuber borchii, Tuber mesentericum, Tuber excavatum (Mauriello et al 2004, Menotta et al 2004, Lentinus sp., Agaricus bisporus, Agaricus campestris, Lactarius sp., and Calvatia sp. (Overton 1994), and wild Polyporus sulfureus and Fistulina hepatica (Wu et al 2005a,b).…”