Electronic nose and GC–MS analysis of volatile compounds in Tuber magnatum Pico: Evaluation of different storage conditions

• Published in: Food chemistry 2013-01, Vol.136 (2), p.668-674
• Main Authors: Pennazza, G., Fanali, C., Santonico, M., Dugo, L., Cucchiarini, L., Dachà, M., D’Amico, A., Costa, R., Dugo, P., Mondello, L.
• Format: Article
• Language: English
• Subjects: Aroma; Ascomycota - chemistry; Biological and medical sciences; Electronic Nose; Food industries; Food Storage; Fundamental and applied biological sciences. Psychology; Gas Chromatography-Mass Spectrometry - methods; GC–MS; headspace analysis; Humans; microextraction; monitoring; Odorants - analysis; odors; rice; sensory evaluation; Shelf-life; spectroscopy; statistical analysis; storage conditions; Truffles; Tuber magnatum Pico; tubers; volatile compounds; Volatile Organic Compounds - analysis
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2012.08.086

► A study of truffle headspace in different storage conditions was performed. ► Electronic nose, gas chromatography–mass spectrometry and sensory analyses were employed. ► Statistical multivariate analysis of data was assessed. ► Electronic nose and gas chromatography–mass spectrometry results were in agreement. The characteristic aromatic composition of white truffles (Tuber magnatum Pico) determines its culinary and commercial value. However modifications of truffle organoleptic proprieties occur during preservation. A study of headspace of white truffles by using Electronic nose (E-nose), gas chromatography–mass spectrometry (GC–MS) and sensory analyses was performed. Truffles were stored at different conditions for 7days: +4 and +8°C wrapped in blotting paper or covered by rice or none of the above. Headspace E-nose measurements and sensory analyses were performed each day. Statistical multivariate analysis of the data showed the capability of E-nose to predict sensorial analysis scores and to monitor aroma profile changes during storage. Truffle’s volatile molecules were also extracted by headspace solid phase microextraction technique and separated and identified by GC–MS. Partial Components Analysis of data was performed. E-nose and GC–MS results were in agreement and showed that truffle storage in paper at +8°C seemed to be the best storage condition.