Screening of volatile compounds composition of white truffle during storage by GCxGC-(FID/MS) and gas sensor array analyses

Costa, Rosaria; Fanali, Chiara; Pennazza, Giorgio; Tedone, Laura; Dugo, Laura; Santonico, Marco; Mondello, Luigi; Cacciola, Francesco; Cucchiarini, Luigi; Dachà, Marina; Mondello, Luigi

doi:10.1016/j.lwt.2014.09.054

Cited by 50 publications

(29 citation statements)

References 26 publications

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“…However, there was a clear distinction between Chinese and European truffle [ 6 , 7 ]. The common methods for truffle volatile extraction included headspace analysis, dynamic headspace, purge-and-trap and stir bar sorptive extraction (SBSE) [ 6 , 8 , 9 ] and headspace solid-phase microextraction (HS-SPME) [ 10 , 11 ], coupled with gas chromatography/mass spectrometry (GC/MS), comprehensive two-dimensional gas chromatography/flame ionization detector/mass spectrometry (GC × GC-(FID/MS)) [ 12 ] and an electronic nose [ 13 ] as a method of discrimination, as well.…”

Section: Introductionmentioning

confidence: 99%

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

Zhang

Chen

Sun³

et al. 2016

IJMS

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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.

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Section: Introductionmentioning

confidence: 99%

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

Zhang

Chen

Sun³

et al. 2016

IJMS

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“…The chromatograms of the total carboxylic acids and aromatic carboxylic acids are provided separately in the same figures (Figures 1 , 2 , and 3 ). Using deconvolution ChromaTOF software and the structured unique masses (Q masses) spectra in GC × GC-TOFMS [ 16 , 21 , 22 ], the coeluting carboxylic acids were also identified. Hitherto, a comparison, in terms of aliphatic and aromatic carboxylic acid extraction efficiency, was evaluated and results are discussed in this section.…”

Section: Resultsmentioning

confidence: 99%

Comparison of Three Solid Phase Materials for the Extraction of Carboxylic Acids from River Water Followed by 2D GC × GC-TOFMS Determination

Bosire

Ngila

Parshotam

2016

International Journal of Analytical Chemistry

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The extraction and determination of aliphatic and aromatic carboxylic acids as well as their influence on the aromaticity and molecularity relationship of natural organic matter (NOM) in water are reported in this study. Three solid phase extraction (SPE) sorbents were used and their extraction efficiencies evaluated after chromatographic determinations (using gas chromatography with a time of flight mass spectrometer (GC × GC-TOFMS) and liquid chromatography with organic carbon detector (LC-OCD)). More than 42 carboxylic acids were identified in raw water from the Vaal River, which feeds the Lethabo Power Generation Station, South Africa, with cooling water. The aromatic carboxylic acid efficiency (28%) was achieved by using Strata™ X SPE while the highest aliphatic carboxylic acid efficiency (92.08%) was achieved by silica SPE. The hydrophobic nature of NOM in water depends on the nature of organic compounds in water, whether aromatic or aliphatic. The LC-OCD was used to assess the hydrophobicity levels of NOM as a function of these carboxylic acids in cooling water. The LC-OCD results showed that the aromatic nature of NOM in SPE filtered water followed the order Silica>Strata X>C-18. From the results, the hydrophobicity degree of the samples depended on the type and number of carboxylic acids that were removed by the SPE cartridges.

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“…Pizzoni et al complemented porphyrins with short peptides sequences giving rise to a hybrid array of quartz microbalances that has been positively used to characterize the aroma of flavoured gummy candies [38]. …”

Section: Gas Sensorsmentioning

confidence: 99%

Chemical Sensors and Biosensors in Italy: A Review of the 2015 Literature

Compagnone

Francia

Natale

et al. 2017

Sensors

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The contributions of Italian researchers to sensor research in 2015 is reviewed. The analysis of the activities in one year allows one to obtain a snapshot of the Italian scenario capturing the main directions of the research activities. Furthermore, the distance of more than one year makes meaningful the bibliometric analysis of the reviewed papers. The review shows a research community distributed among different scientific disciplines, from chemistry, physics, engineering, and material science, with a strong interest in collaborative works.

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Screening of volatile compounds composition of white truffle during storage by GCxGC-(FID/MS) and gas sensor array analyses

Cited by 50 publications

References 26 publications

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

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

Comparison of Three Solid Phase Materials for the Extraction of Carboxylic Acids from River Water Followed by 2D GC × GC-TOFMS Determination

Chemical Sensors and Biosensors in Italy: A Review of the 2015 Literature

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