Aromatic profile of black truffle grown in Argentina: Characterization of commercial categories and alterations associated to maturation, harvesting date and orchard management practices

[Display omitted] •79 VOCs were detected by SPME-GC-MS in 102 black truffles from Argentina.•3-methyl-1-butanol, 2-methyl-1-butanol, and 2-butanone were shown as key compounds.•Immature truffles were associated with 3,5-dimethoxytoluene and 2-phenyl-2-butenal.•Argentine truffles have richer malty, v...

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Bibliographic Details
Published in:Food research international 2023-11, Vol.173, p.113300-113300, Article 113300
Main Authors: Tejedor-Calvo, Eva, Garcia-Barreda, Sergi, Sebastián Dambolena, José, Pelissero, David, Sánchez, Sergio, Marco, Pedro, Nouhra, Eduardo
Format: Article
Language:English
Subjects:
Aroma
Black truffle
Gas chromatography
Principal component analysis
Tuber melanosporum
Volatile organic compounds
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Summary:[Display omitted] •79 VOCs were detected by SPME-GC-MS in 102 black truffles from Argentina.•3-methyl-1-butanol, 2-methyl-1-butanol, and 2-butanone were shown as key compounds.•Immature truffles were associated with 3,5-dimethoxytoluene and 2-phenyl-2-butenal.•Argentine truffles have richer malty, vegetal and whiskey aroma notes. Black truffle (Tuber melanosporum) is one of the most appreciated fungi in the world mainly due to its aromatic properties. In the emerging markets such as Argentina, the aroma of locally produced truffles has not been described yet. The volatile organic compounds (VOCs) from 102 black truffles from Argentina were analyzed using solid phase microextraction gas chromatography coupled with mass spectrometer detector (SPME-GC-MS). Several factors such as commercial category, maturity stage, host tree, geographical origin, and aromatic defects detected during classification were also registered and considered. As a result, 79 VOCs were detected, among which 2-methyl-propanal, 2-butanone, 2-methyl-1-propanol, butanal-3-methyl, 3-methyl-1-butanol, 2-methyl-1-butanol were present in high percentage in fresh mature truffles, whereas immature truffles were associated with 3,5-dimethoxytoluene, 2-phenyl-2-butenal, 2,3-dimethoxytoluene. The Argentine black truffles showed significant similarities in their aromatic profile when compared with their Australian and European counterparts, but with some distinctive notes.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2023.113300