Evaluation of aroma active compounds in Tuber fruiting bodies by gas chromatography–olfactometry in combination with aroma reconstitution and omission test

Abstract

The aroma active compounds of three Tuber fruiting bodies (i.e., Tuber himalayense, Tuber indicum, and Tuber sinense) were firstly systematically evaluated by instrumental gas chromatography-olfactometry combining with quantitative analysis, aroma reconstitution, and omission tests. Twelve aroma active compounds were characterized by aroma extract dilution analysis, and 3-(methylthio) propanal, 3-methylbutanal, and 1-octen-3-ol with the highest flavor dilution (FD) factor (i.e., 1,024-2,048) were suggested as key contributors to the aroma. Odor activity value (OAV) was employed to determine the relative contribution of each compound to the aroma, and the compound with the highest FD factor also had the highest OAV (i.e., 10,234-242,951). Then, the synthetic blends of odorants (aroma reconstitution) were prepared with OAV larger than 15, and their aromas were very similar to the originals. Omission tests were carried out to verify the significance of 3-(methylthio) propanal, 1-octen-3-ol, and 3-methylbutanal as key compounds in the aroma of tested Tuber fruiting bodies.

Characterization of a Multiple-stress Tolerance Tetragenococcus halophilus and Application as Starter Culture in Chinese Horsebean-Chili-Paste Manufacture for Quality Improvement

“…In addition, the inoculated sample exhibited higher contents of 3-(methylthio)-propanal, furfuryl alcohol, and butyrolactone, which were also detected in fish miso (Giri et al, 2011) and contributed to boiled potato-like, floral, and caramel odor, respectively (Liu et al, 2012). Notably, 3-(methylthio)-propanal may positively affect the overall flavor of CHCP due to its low odor shreshold value of 0.5 μg/L (Giri et al, 2011).…”

The Role of the Microbiome of Truffles in Aroma Formation: a Meta-Analysis Approach

“…Essentially, due to increasingly sensitive techniques in sensory science, the number of key odorants in T. melanosporum was recently revised to Ͼ15 volatiles (29). A comparable number of odorants (about 10 to 20) have also been described in four black truffle Tuber species (T. aestivum, T. himalayense, T. indicum, and T. sinense [29,30]) and in the white truffle T. borchii (16). Interestingly, most of these odorants are common to almost all truffle species (i.e., methylthiomethane, 3-methyl-1-butanol, and oct-1-en-3-ol), and only a few are species specific or occur in a rather small number of species (i.e., thiophene derivatives and 2,4-dithiapentane) (Fig.…”

“…The particular aromas of truffles are made up of a mixture of various volatiles, namely alcohols, esters, ketones, aldehydes, and aromatic and sulfur compounds. To date, the number of identified volatiles from various truffle species is Ͼ200; however, only a small fraction of these, the so-called odorants, are responsible for what humans perceive as the truffle smell (16,29,30).…”

“…st.), or by both microbes and truffles (mixed). The frequency represents the percent occurrence of each odorant in fruiting bodies of 13 [16,[29][30][31]37]). these volatiles in truffles.…”

The compositional basis of coffee flavour

“…However, correlating compositional data with sensory attributes is a complicated task and can be problematic if the methodology used to collect the information is not suitably comprehensive. Such models are mathematical relationships only and must be validated with further experiments such as sample reconstitution and spiking experiments (Guth and Grosch, 1999, Grosch, 2001b, Frank et al, 2011, Liu et al, 2012.…”