Aroma‐volatile profile and its changes in Australian grown black Périgord truffle (Tuber melanosporum) during storage

Abstract

Black P erigord truffle (Tuber melanosporum) is one of the most expensive fungi in the world that appreciated by gourmets. Studies have indicated the impact of growing location and soil microorganisms on the aroma profile of truffle. The aroma profile of West Australian black P erigord truffle (Tuber melanosporum) has not been previously reported, which was studied over a 14 day storage period. Sixty-four compounds were identified in all truffle samples. Significant changes (P > 0.05) were observed in 11 key volatiles (carbon dioxide, acetaldehyde, 2-butanone, 3-methyl-1-butanal, toluene, 2-butenal, formic acid 2methyl butyl ester, 3-methyl-1-butanol, 6-methyl-2-heptanol, 3-octanol and dimethyl sulfoxide) over time.Comparison of these results against published aroma profile of European grown black P erigord truffle identified number of significant similarities and differences were also detected. Dimethyl sulfoxide, a compound previously identified in European grown white truffle (Tuber magnatum), was detected. Principle component analysis (PCA) showed that the major changes in the truffle aroma profile took place in the first 7 days of storage.

Headspace Solid-Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry as a Powerful Analytical Tool for the Discrimination of Truffle Species According to Their Volatiles

“…As regards the rest of the identified compounds, 2-methyl-1-butanol and 2-butanol, have been identified in black truffle species ( 5 ). The presence of dodecanol, phenylethanol, 2-methyl-butanoic acid, 2-octen-1-ol, 1-octanol, benzaldehyde, 1-hexanol, heptanal, hexanal, and 2,3-butanedione, in black truffles has been reported by Choo et al ( 4 ). Nonanal, decanal, 2-nonenal, 2-methyl furan, 2-octenal, 2-ethyl-1-hexanol, 6-methyl-5-hepten-2-one, 3-octanone, and 3-octanol have been identified in the white truffle species Tuber Magnatum Pico originating from Italy, as well ( 18 , 36 ).…”

“…Furthermore, 2-butanone was identified and determined within the range between 7 and 30% which has been previously reported to vary among Tuber Aestivum ascorcaps ( 8 ). Octen-3-ol, imparting “mushroom, earthy herbal, woody, green” odor notes ( 4 , 33 ), was determined over the range 5–22%. Its presence in black truffle species has been associated with the earthy and dusty aroma of the product.…”

“…The most common valuable and extensively appreciated truffle species are Tuber Melanosporum (precious black winter truffle), Tuber Aestivum (black summer truffle), Tuber Borchii (white spring truffle), and Tuber Magnatum (precious white autumn truffle). The geographical location where they are grown has significant impact on its volatile attributes ( 4 ). Even though they are a rare commodity they are found in relative abundance in Greece.…”

“…Head-space solid phase microextraction combined to GC-MS has been used to assess the volatile fingerprint of several truffle species ( 2 , 7 , 13 , 17 , 18 ). The majority of the studies report the volatiles identified for different analyzed species, and the use of chemometric tools to enhance the conclusions derived from the experimental data and reveal characteristic markers is limited ( 2 , 4 ). Notably, to the best of the authors' knowledge, there are no reports of the characteristic markers of the Tuber species originated from Greece.…”

Impact of different processing techniques on the key volatile profile, sensory, and consumer acceptance of black truffle (Tuber melanosporum Vittadini)

“…The conversion of the analyte/internal standard response ratio into the analyte concentration can thus be misleading (Pati et al., 2021). According to similar previous studies on truffle volatile analysis, several authors have expressed their results as a chromatographic peak area percentage for each volatile (Choo et al., 2021; Díaz et al., 2002, 2003, 2009). For these reasons, the internal standard was not used as a quantification tool but used to validate the performance of GC‐MS instrument in the present study.…”