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

Abstract

The aim of the present investigation is to fully characterize the aroma of Chinese truffles (Tuber indicum) by headspace solid phase microextraction (HS-SPME). To develop an objective method to extract aroma compounds, four different fibers were studied and a Box-Behnken design (BBD) was applied. From the statistical analysis of the experimental result, it was able to determine that the most important factor was the extraction temperature and the optimum extraction conditions were as follows: extraction time 20.6 min, extraction temperature 52.4 o C and equilibrium time 6.8 min, By using gas chromatography mass spectrometry (GC-MS) analysis under the optimal conditions, it identified 24 compounds, three of which were reported for the first time in the Chinese truffle: 2-methylpropanal, 2,3-butanedione, 2-nonanone. And we found that the highest content compound was dimethyl sulfide, followed by 3-methylbutanal, 2-methylbutanal, 2-butanol and 1-pentanol, 1-octen-3-ol, all of those compounds were previously described as characteristic aroma of truffle.

Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach

“…Bis(methylthio)methane has always been considered as the most important sulfide in Italian white truffle ( Tuber magnatum Pico ) research [26] and it has also been found to play an important role in T2 samples. In addition to sulfur compounds, 2-methyl-butanal and 3-methyl-butanal were studied as important aroma compounds in different truffles [27,28], however, T3 samples had much less rough sulfide odor and more focused on 2-methyl-butanal and 3-methyl-butanal, which provided strong nutty and grain aroma. The AI of phenylacetaldehyde was also very high in T3 sample.…”