Truffle aroma characterization by headspace solid-phase microextraction

In the present study, a headspace solid-phase microextraction (HS-SPME) combined to gas chromatography–mass spectrometry (GC–MS) has been used to fully characterize aroma of truffles of different species. A fiber of medium polarity (for flavors) was used to avoid discrimination towards very non-pola...

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Bibliographic Details
Published in:Journal of Chromatography A 2003-10, Vol.1017 (1), p.207-214
Main Authors: Dı́az, P, Ibáñez, E, Señoráns, F.J, Reglero, G
Format: Article
Language:English
Subjects:
Aroma and flavouring agent industries
Aroma compounds
Ascomycota - chemistry
Biological and medical sciences
Food analysis
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Gas Chromatography-Mass Spectrometry - methods
Odorants - analysis
Tuber spp
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Summary:In the present study, a headspace solid-phase microextraction (HS-SPME) combined to gas chromatography–mass spectrometry (GC–MS) has been used to fully characterize aroma of truffles of different species. A fiber of medium polarity (for flavors) was used to avoid discrimination towards very non-polar and polar volatile compounds. In a previous work, extraction conditions were optimized by means of an experimental design leading to the following conditions that were used in the present study: extraction temperature, 53 °C; extraction time, 13.6 min; and equilibrium time, 5 min. A comparison among different truffles species has been established in terms of qualitative and quantitative differences on volatile composition. By using the optimal extraction conditions and GC–MS it was possible to identify 89 compounds in two different truffle species such as Tuber aestivum and Tuber melanosporum. An attempt has been made in order to be able to determine the influence of different geographical origins on the aroma fraction of such fungi.
ISSN:0021-9673
DOI:10.1016/j.chroma.2003.08.016