Black truffle aroma transfer kinetics to food matrices

•Truffle aroma can be transfer passively into food matrices.•36 odorants were detected using gas chromatography-olfactometry.•After 24 h DMDS, 2,3-pentanodione, 3-methyl-1-butanol were capture by matrices.•No more than 4 days is recommended to truffle aromatization time. Nowadays black truffles are...

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Bibliographic Details
Published in:Food chemistry 2023-08, Vol.417, p.135814-135814, Article 135814
Main Authors: Tejedor-Calvo, Eva, García-Barreda, Sergi, Sanz, María Ángeles, Gracia, Ana Pilar, Sánchez, Sergio, Marco, Pedro
Format: Article
Language:English
Subjects:
Aromatic compounds
Aromatization
Ascomycota - chemistry
Biological Products
Gas Chromatography-Mass Spectrometry
Odorants - analysis
Oils
Olfactometry
Tuber melanosporum
Volatile Organic Compounds - analysis
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Summary:•Truffle aroma can be transfer passively into food matrices.•36 odorants were detected using gas chromatography-olfactometry.•After 24 h DMDS, 2,3-pentanodione, 3-methyl-1-butanol were capture by matrices.•No more than 4 days is recommended to truffle aromatization time. Nowadays black truffles are so highly valued that truffled products are available in supermarkets whereas fresh truffle is mainly used in the restaurants. It is known that truffle aroma can change because heat treatments, but there is no scientific evidence about what molecules are transferred, in which concentration, and how much time is needed to aromatize products with truffle. In this study, four different fat-based food products (milk, sunflower oil, grapeseed oil and egg’s yolk), were used to study black truffle (Tuber melanosporum) aroma transference for 14 days. Gas chromatography and olfactometry results showed different volatile organic compounds profile depending on the matrix used. After 24 h, some key truffle aromatic compounds were detected in all the food matrices. Among them, grape seed oil was the most aromatized product probably because of its odorless properties. According to our results, dimethyl disulphide, 3-methyl-1-butanol and 1-octen-3-one odorants showed the highest aromatization power.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.135814