Evaluation of gamma and electron-beam irradiation on the aromatic profile of black truffle (Tuber melanosporum) and summer truffle (Tuber aestivum)

Culleré, Laura; Ferreira, Vicente; Venturini, Marı́a Eugenia; Marco, Pedro; Blanco, Domingo

doi:10.1016/j.ifset.2011.09.003

Cited by 32 publications

(21 citation statements)

References 33 publications

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“…The methodology applied for this analysis was used in a recently published previous work (Culleré, Ferreira, Venturini, Marco, & Blanco, 2012). Approximately 2 grams of sample was placed in a 20 mL vial closed with a plastic film.…”

Section: Headspace Solid-phase Microextraction (Hs-spme)mentioning

confidence: 99%

Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles

et al. 2013

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The Tuber indicum (Chinese truffle) and Tuber melanosporum (Black truffle) species are morphologically very similar but their aromas are very different. The black truffle aroma is much more intense and complex, and it is consequently appreciated more gastronomically. This work tries to determine whether the differences between the aromatic compounds of both species are sufficiently significant so as to apply them to fraud detection. An olfactometric evaluation (GC-O) of T. indicum was carried out for the first time. Eight important odorants were identified. In order of aromatic significance, these were: 1-octen-3-one and 1-octen-3-ol, followed by two ethyl esters (ethyl isobutyrate and ethyl 2-methylbutyrate), 3-methyl-1-butanol, isopropyl acetate, and finally the two sulfides dimethyldisulfide (DMDS) and dimethylsulfide (DMS). A comparison of this aromatic profile with that of T. melanosporum revealed the following differences: T. indicum stood out for the significant aromatic contribution of 1-octen-3-one and 1-octen-3-ol (with modified frequencies (MF%) of 82% and 69%, respectively), while in the case of T. melanosporum both had modified frequencies of less than 30%. Ethyl isobutyrate, ethyl 2-methylbutyrate and isopropyl acetate were also significantly higher, while DMS and DMDS had low MF (30-40%) compared to T. melanosporum (>70%). The volatile profiles of both species were also studied by means of headspace solid-phase microextraction (HS-SPME-GC-MS). This showed that the family of C8 compounds (3-octanone, octanal, 1-octen-3-one, 3-octanol and 1-octen-3-ol) is present in T. indicum at much higher levels. The presence of 1-octen-3-ol was higher by a factor of about 100, while 1-octen-3-one was detected in T. indicum only (there was no chromatographic signal in T. melanosporum). As well as showing the greatest chromatographic differences, these two compounds were also the most powerful from the aromatic viewpoint in the T. indicum olfactometry. Therefore, either of the two chromatographic methods (GC-O or HS-SPME-GC-MS), together or separately, could be used as a screening technique to distinguish between T. indicum and T. melanosporum and thus avoid possible fraud.

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Section: Headspace Solid-phase Microextraction (Hs-spme)mentioning

confidence: 99%

Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles

et al. 2013

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“…Accordingly, food irradiation is one of the possible ways to improve the quality, reduce the incidence of foodborne diseases caused by microorganisms, decontaminate pests, insects or parasites that inflict food spoilage and toxicity, thereby replacing the chemical treatments (Supriya, Sridhar, Nareshkumar, & Ganesh, 2012;Culleré, Ferreira, Venturini, Marco, & Blanco, 2012). Among the emerging technologies of irradiation, electron beam (EB) has wide applications in improvement of food quality and safety; this technology is highly attractive due to its technological advantages in terms of high throughput, wide flexibility and potential, use of a non-thermal process, leaving no toxic residues and without any negative effect on the environment (Supriya, Sridhar, Nareshkumar, & Ganesh, 2012).…”

Section: Introductionmentioning

confidence: 99%

How does electron beam irradiation dose affect the chemical and antioxidant profiles of wild dried Amanita mushrooms?

et al. 2015

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As all the mushrooms, Amanita species experiment several conservation problems, with a post-harvest life limited to a few days. Drying is one of the most used methods in mushrooms preservation. Food irradiation is another possible way to improve food quality and insure its security. Among the emerging irradiation technologies, electron beam has wide application, allowing high throughput, wide flexibility and potential, without any negative effect on the environment. The effects of different electron beam irradiation doses in Amanita genus, were assessed by measuring the changes produced on a wide variety of nutritional, chemical and antioxidant indicators. The evaluated profiles indicated differences among non-irradiated and irradiated samples, but a high similarity among different doses. This finding advises the highest assayed dose (10 kGy), ensuring higher effectiveness from the decontamination and disinfestation point of view, without having stronger effects than those observed for the lower doses.

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“…The most common sources of ionizing radiation are gamma rays and electron-beam, being applied by many researchers in extending the postharvest shelf-life of mushrooms (Culleré, Ferreira, Venturini, Marco, & Blanco, 2012;Fernandes, Antonio, Oliveira, Martins, & Ferreira, 2012).…”

Section: Introductionmentioning

confidence: 99%

Feasibility of electron-beam irradiation to preserve wild dried mushrooms: Effects on chemical composition and antioxidant activity

Fernandes

Barreira

António

et al. 2014

Innovative Food Science & Emerging Technologies

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Mushrooms are highly perishable matrices and to extend time of consumption they need to be preserved. Since all the available conservation technologies present disadvantages, the combination of two different processes might minimize some of the limitations. Therefore, in the present work, electron-beam irradiation (up to 10 kGy) was applied to dried samples of Boletus edulis and Russula delica, extending previous findings using gamma-and electron-beam irradiations at lower doses (up to 6 kGy) and different wild mushroom species. The effects on nutritional, chemical and antioxidant parameters were evaluated. In general, the applied irradiation, particularly at higher doses, had significant effects on chemical profiles (protein, sugar and organic acid levels tended to decrease, while unsaturated fatty acids, tocopherols and phenolic acids presented higher levels in irradiated samples) and antioxidant activity (increased in irradiated samples). Nevertheless, the assayed doses might be considered to enhance the conservation of B. edulis, allowing the simultaneous achievement of disinfestation and decontamination effects.Industrial relevance: Boletus edulis is amongst the most commercialized mushrooms worldwide. However, as all mushrooms, suffers severe conservation problems. Electronbeam irradiation (specifically at 6 kGy) proved to be a suitable technology for mushrooms conservation, since it allows disinfestation and decontamination processes without causing high changes in the chemical profiles. In Russula delica case, differences caused by irradiation were higher, but it was also found that applying 6 kGy had the same effects of 2 kGy dose, which might be useful for disinfestation (insects elimination) and decontamination (elimination of bacteria and other microorganisms) purposes.

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Evaluation of gamma and electron-beam irradiation on the aromatic profile of black truffle (Tuber melanosporum) and summer truffle (Tuber aestivum)

Cited by 32 publications

References 33 publications

Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles

Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles

How does electron beam irradiation dose affect the chemical and antioxidant profiles of wild dried Amanita mushrooms?

Feasibility of electron-beam irradiation to preserve wild dried mushrooms: Effects on chemical composition and antioxidant activity

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