Methods used for extraction of plant volatiles have potential to preserve truffle aroma: A review

Abstract

Truffles are considered one of the world's most highly prized foods mainly due to their desirable organoleptic properties and rarity. However, truffles are seasonal (harvested mostly in winter from June to August in the Southern Hemisphere and from December to February in the Northern Hemisphere) and extremely perishable. Truffles deteriorate rapidly showing undesirable changes within 10 days from harvest in aroma and visual appearance after harvest. The very short postharvest shelf life (about 7–10 days) limits the potential for export and domestic consumption all year round. Several preservation methods have been studied to prolong their shelf life without the loss of aroma. However, all traditional preservation techniques have their own shortcomings and remain challenging. The extraction of natural truffle aroma volatiles for food applications could be a potential alternative to replace the existing synthetic flavoring used for processed truffle products. Four commonly used extraction methods for recovering volatile compounds from plants, namely, supercritical carbon dioxide extraction, Soxhlet extraction, distillation, and cold pressing, are critically analyzed. Up to date, existing research about the extraction of aroma volatiles from truffles is limited in the literature but based on the volatility of the key truffle volatile compounds, supercritical carbon dioxide extraction may offer the best possibility so that a natural truffle‐based product that can be used in food applications throughout the year can be made available.

Comparative evaluation of encapsulation using β‐cyclodextrin versus freeze‐drying for better retention and stabilizing of black Périgord truffle (Tuber melanosporum) aroma

“…For this reason, artificial truffle flavor has been used extensively in the food industry (Cataldo et al., 2016; Lukin et al., 2018). There are consumer concerns over the consumption of artificially flavored food products, and thus there is value in providing a more complex and naturally derived product (Phong, Gibberd, et al., 2022; Torregiani et al., 2017).…”

“…Due to seasonality (truffles are harvested mostly in winter from June to August in the Southern Hemisphere and from December to February in the Northern Hemisphere) and its short shelf life, there is a period when natural truffle aroma is not available for food applications anywhere in the world (Phong, Gibberd, et al., 2022). Long‐term preservation of truffles is essential to extend the supply.…”

“…For example, dimethyl sulfide (DMS) has a low boiling point (37°C) and is susceptible to oxidation (Bentley & Chasteen, 2004; Buettner, 2017; W. Zhu & Cadwallader, 2019). Developing a mild processing method to retain and stabilize truffle aroma before fresh truffles deteriorate and produce off‐flavor is therefore imperative (Campo et al., 2017; Culleré et al., 2013; Phong, Gibberd, et al., 2022). Furthermore, the current truffle grading standards are based on size and physical appearance rather than aroma quality (TheAustralianTruffleGrowersAssociation, 2014; UNECE, 2017).…”

“…Furthermore, the current truffle grading standards are based on size and physical appearance rather than aroma quality (TheAustralianTruffleGrowersAssociation, 2014; UNECE, 2017). Despite having a high aroma quality, smaller and offcut truffles are graded poor quality than larger truffles and therein lies an opportunity for value addition to these lower‐priced truffles (Hall et al., 2017; Phong, Gibberd, et al., 2022).…”

“…For this reason, artificial truffle flavor has been used extensively in the food industry (Cataldo et al, 2016;Lukin et al, 2018). There are consumer concerns over the consumption of artificially flavored food products, and thus there is value in providing a more complex and naturally derived product (Phong, Gibberd, et al, 2022;Torregiani et al, 2017). Due to seasonality (truffles are harvested mostly in winter from June to August in the Southern Hemisphere and from December to February in the Northern Hemisphere) and its short shelf life, there is a period when natural truffle aroma is not available for food applications anywhere in the world (Phong, Gibberd, et al, 2022).…”