Study of white truffle aging with SPME-GC-MS and the Pico2-electronic nose

A Box-behnken Design for Characterizing Chinese Truffles (Tuber indicum) Aroma by HS-SPME-GC-MS

“…The extraction time plays an important role on the peak area (Gioacchini et al, 2005;Falasconi et al, 2005). In this process, extraction time was set at 10, 15, 20, 25, 30, and 35 min when other extraction conditions were as follows: DVB/CAR/PDMS fiber, extraction temperature 50 o C, equilibrium time 5 min.…”

“…Truffles are highly appreciated due to their unique aroma (Culler et al, 2010). In the past few decades, most research has primarily focused on studying aroma in the white truffle (Tuber magnatum), the black truffle (Tuber melanosporum) and summer truffle etc., and more than 200 aroma compounds have been identified by GC-MS analysis (Culler et al, 2010;March, Richards, & Ryan, 2006;Gioacchini et al, 2005;Falasconi et al, 2005;Piloni, Tat, Tonizzo, & Battistutta, 2005;Díaz, Ibáñez, Reglero, & Señoráns, 2009;Díaz, Ibáñez, Señoráns, & Reglero, 2003;Bellesia, Pinetti, Bianchi, & Tirillini, 1998;Tirillini et al, 2000;Splivallo, Bossi, Maffei, & Bonfante, 2007;Gioacchini et al, 2011;Díaz, Francisco, & Reglero, 2002). However, Chinese truffle aroma by was characterized in very few studies.…”

“…In order to overcome these disadvantages, BBD should be applied which allows evaluating the effect of the interactions and, at the same time, reducing the number of experiments (Ferreira et al, 2007). In the case of the analysis of truffle aroma compounds, the SPME technique has been used by different authors (Culler et al, 2010;March et al, 2006;Gioacchini et al, 2005;Falasconi et al, 2005;Piloni et al, 2005;Bellesia et al,1998;Tirillini et al, 2000;Splivallo et al, 2007;Gioacchini et al, 2011), but few performed the optimization of the method. And to our knowledge, there are virtually no reports on applying BBD to characterize Chinese truffle aroma.…”

“…For truffle aroma, many papers identified aroma compounds only based on a comparison with mass spectral databases (Culler et al, 2010;March et al, 2006;Gioacchini et al, 2005;Falasconi et al, 2005;Piloni et al, 2005;Díaz et al, 2009;Díaz et al, 2003;Bellesia et al, 1998;Splivallo et al, 2007;Díaz et al, 2002). However, no retention indices (RI) and no reference compounds are given to support the identification experiments, all aroma compounds have to be regarded as tentative identification and remain unidentified.…”

On the road to understanding truffles in the underground

“…In T. magnatum, it is bis(methylthio)methane that gives its distinctive, highly appreciated flavor (Fiecchi et al, 1967;Gioacchini et al, 2008). Synthesis and release of truffle aromas is influenced by the developmental stage (maturity) and age of the truffle (Zeppa et al, 2004;Falasconi et al, 2005), and by genetic variability and geographical origin (Mauriello et al, 2004;Gioacchini et al, 2008). The final VOC composition is also influenced by the microbial flora that inhabit the fruiting body tissues (Buzzini et al, 2005;Splivallo et al, 2011).…”