Headspace Solid-Phase Microextraction Analysis of Volatile Organic Sulfur Compounds in Black and White Truffle Aroma

Fabio, Pelusio; Nilsson, Torben; Montanarella, Luca; Roberto, Tilio; Larsen, B.; Facchetti, S.; Madsen, Jørgen Steen

doi:10.1021/jf00056a034

Cited by 171 publications

(108 citation statements)

References 8 publications

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“…Some research has been devoted to the identification of truffle aroma compounds and to the study of the effect of processing on the original aroma of different Tuber species. [4][5][6][7][8][9] The most used analytical techniques to concentrate the VOCs of food aroma have obviously been those based on headspace analysis. 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.…”

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“…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.…”

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

Gioacchini

Menotta

Bertini

et al. 2005

Rapid Comm Mass Spectrometry

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This study describes a rapid method to identify different truffle species by analysis of their volatile compound fraction using static headspace solid-phase microextraction gas chromatography/mass spectrometry. The volatile organic compounds (VOCs) were extracted using a new 2-cm 50/30 mm DVB/CAR/PDMS fiber placed for 10 min in the headspace of the truffle sample with the vial maintained at 208C (in a thermostatically controlled analysis room). The mass spectra of the VOC chromatograms were represented as 'fingerprints' of the analysed samples. Next, stepwise factorial discriminant analysis afforded a limited number of characteristic fragment ions that allowed a classification of the truffle species studied. This new method provides an effective approach to rapid quality control and identification of truffle species by analysis of their volatile fraction. Moreover, this method offers the advantage of minimizing thermal, mechanical, and chemical modifications of the truffles, thereby reducing the risk of analytical artifacts.

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

Gioacchini

Menotta

Bertini

et al. 2005

Rapid Comm Mass Spectrometry

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“…The analysis carried out by gas chromatography-mass spectrometry (GC-MS) allowed the identification of 20 volatile aromatic compounds in black truffle [3] [4]. The LOX, POD and PPO were done following the methods of Ben-Aziz [5], Crelier [6] and Gomes and Ledward [7].…”

Section: Methodsmentioning

confidence: 99%

“…The choosen analytes for our studies were six alcohols (ethanol, 2-methyl propanol, 2-methyl butanol, 3-methyl butanol, 1-hexanol and 1-octen-3-ol), three aldehydes (hexanal, 2-methyl butanal and benzaldehyde), one ketone (2-butanone) and one sulfur component (dimethylsulfure) [3]. The concentration of most volatile components decreased after HHP treaments (loss of ~ 50%), in particular, for 550 MPa / 4°C / 10 min and 200 MPa / -18°C / 10 min (figure1).…”

Section: Effects Of High Pressure On Volatile Compoundsmentioning

confidence: 99%

The effect of high hydrostatic pressure on black truffle (tuber melanosporum) flavour compounds

Verret¹,

Ballestra²,

Cruz³

et al. 2008

J. Phys.: Conf. Ser.

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Abstract. The effects of high hydrostatic pressure (HHP), at 4°C or -18°C, on black truffle flavour compounds, alteration enzymes (lipoxigenase (LOX), peroxidase (POD) and polyphenoloxidase (PPO)) and microbiological qualities were evaluated. The choosen analytes for this study are six alcohols, three aldehydes, one ketone and on sulfur component. The highest flavour stability was observed when samples were pressurized at 300 MPa / 4°C / 10 min. All the treatments induced a drastic decrease of LOX activity and a slight decrease of POD activity. On the other hand, the PPO was not inactivated by pressurization at sub-zero (200 MPa / -18°C / 10 min) and was strongly increased after the 300 MPa / 4°C / 10 min treatment. Pressurization at 300 and 550 MPa lead to an almost complete Pseudomonas fluorescens reduction (6 and 6.5 log destruction, respectively) whereas pressurization at -18°C (200MPa) allowed to obtain only 3 log reduction.

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“…et al, 1996) o compuestos azufrados volátiles provenientes del aroma de las trufas (PELUSIO, F. et al, 1995).…”

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Comportamiento de herbicidas residuales en suelo posible contaminación de acuiferos.

Ferraz¹

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AGRADECIMIENTOSEl presente trabajo ha sido realizado en el Instituto Valenciano de Investigaciones Agrarias (I.V.I.A.), gracias a una beca concedida por el Ministerio de Educación y Ciencia.Quiero con estas líneas agradecer a todo el personal del I.V.I.A., del Laboratorio Agroalimentario de Burjasot, del Departamento de Biotecnología de la Universidad Politécnica de Valencia y del Horticultura Research Internacional en Wellesbourne, UK, la ayuda y apoyo moral prestado durante la realización de esta Tesis de Doctorado.En especial quisiera manifestar mi más sincero agradecimiento a mi padre y director de Tesis, el Doctor Diego Gómez de Barreda Castillo. Tabla nº 42. Concentración de la solución herbicida para cada pareja de tubos en el cálculo de la isoterma de adsorción de los herbicidas terbacil, molinato y tiobencarb aplicados sobre suelo procedente de la parcela experimental del I.V.I.A……………………….. 118Tabla nº 43. Concentración de la solución herbicida para cada pareja de tubos en el cálculo de la isoterma de adsorción de los herbicidas molinato y tiobencarb aplicados sobre suelo procedente de la parcela experimental del Tancat de Malta………………………….. 118Tabla nº 44. Concentración de la solución herbicida para cada pareja de tubos en el cálculo de la isoterma de adsorción del herbicida terbutilazina aplicado sobre suelo procedente de la parcela experimental del I. Tabla nº 56. Índices estadísticos evaluadores de la simulación de la cantidad total de residuos predicha por los modelos LEACHP y VARLEACH…………………………………. 170Tabla nº 57. Índices estadísticos evaluadores de la simulación de la cantidad total de residuos predicha por los modelos LEACHP y VARLEACH. Dosis inicial simulada igual a la cantidad de residuos encontrados el primer día de muestreo…………………………. 172Tabla nº 58. Índices estadísticos evaluadores de la simulación de la distribución del herbicida terbutilazina en las 5 diferentes combinaciones del manejo tratamiento-riego………. 180Tabla nº 59. Índices estadísticos evaluadores de la simulación de la distribución del herbicida terbutilazina en las 5 diferentes combinaciones del manejo tratamiento-riego. Dosis inicial igual a la cantidad de residuos encontrados el primer día de muestreo……….. 181Tabla nº 60. Índice GUS de los herbicidas experimentados……………………………………….. 185Tabla nº 61. Vidas medias y coeficientes de adsorción calculados en laboratorio de los herbicidas estudiados……………………………………………………………………………... 189 Índice de figuras ÍNDICE DE FIGURASFigura nº 1. Manejo del cultivo del arroz en la zona de la Albufera de Valencia…………………… 3Figura nº 2. Manejo del cultivo de los cítricos………………………………………………………. 6Figura nº 3. Disipación de un fitosanitario en el medio ambiente…………………………………… 8Figura nº 4. Estructura química de los herbicidas triazínicos estudiados……………………………. 11Figura nº 5. Estructura química de los herbicidas derivados de la urea y del diuron………………... 14 Figura nº 6. Estructuras químicas de herbicidas derivados del uracilo……………………………… 15Figura nº 7. Efecto de la adicción de sal en la respuesta de la seña...

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Headspace Solid-Phase Microextraction Analysis of Volatile Organic Sulfur Compounds in Black and White Truffle Aroma

Cited by 171 publications

References 8 publications

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

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

The effect of high hydrostatic pressure on black truffle (tuber melanosporum) flavour compounds

Comportamiento de herbicidas residuales en suelo posible contaminación de acuiferos.

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