Volatile Compounds of the White Truffle (Tuber magnatum Pico) from Middle Italy

Abstract

The concentrations of the volatile components of the white truffle (Tuber magnaturn Pico), determined by purge and trap methods, showed the impact role of 2,4-dithiapentane. The degradation of the aroma showed great dependence on the storage conditions. At 0°C amyl alcohols are released, while at room temperature the conversion of 2,4-dithiapentane into dimethyl disulphide becomes the most relevant alteration of the flavour.

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

“…Since the 1980s, more than 200 VOCs have been identified by GC-MS analysis (Díaz et al 2003;March et al 2006;Mauriello et al 2004;Piloni et al 2005;Splivallo et al 2007). Alcohol, ester, ketone, aromatic, and sulfur compounds are the most common constituents in the truffle fruiting body, and the sulfur compounds (i.e., dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, and bis(methylthio) methane) are viewed as key odorants (Bellesia et al 1996(Bellesia et al , 1998aTalou et al 1989Talou et al , 1990. Indeed, it is well-known that, although the odorants must be volatile to reach the nose and interact with the appropriate receptors located on the olfactory epithelium, only a limited number of volatiles, namely aroma active compounds, have an actual contribution to the overall aroma.…”

Critical effect of oxygen on aroma compound production by Proteus vulgaris

“…The thioether, 2,4-dithiapentane, with a ''garlic, cabbage or rancid'' note (Martin, Neelz, & Spinnler, 2004), was shown to highly contribute to the flavour of various foods, such as cheese (Cuer et al, 1979), cooked bean (Frerot, Velluz, Bagnoud, & Delort, 2008), white truffle (Bellesia, Pinetti, Bianchi, & Tirillini, 1996) and mushroom (Rapior, Breheret, Talou, & Bessiere, 1997). Esters are responsible for the sweet, fruity and floral notes in various foods.…”

Optimization of summer truffle aroma analysis by SPME: Comparison of extraction with different polarity fibres

“…For truffle aroma, several papers have been published dealing with the identification of volatile compounds and the study of the effect of processing on the original aroma of different Tuber species (Bellesia, Pinetti, Bianchi, & Tirillini, 1996;Bellina-Agostinone, D'Antonio, & Pacioni, 1987;Pacioni, Bellina-Agostinone, & D'Antonio, 1990;Saltron, Fayet, & Guerere, 1997;Talou, Delmas, & Gaset, 1987, 1989. At present, solid-phase microextraction (SPME) has been also used to study truffle aroma (Díaz, Ibá ñ ez, Señ orá ns, & Reglero, 2003;Díaz, Señ orá ns, Reglero, & Ibá ñ ez, 2002;Falasconi et al, 2005;Gioacchini et al, 2005;Mauriello, Marino, D'Auria, Cerone, & Rana, 2004;Pelusio et al, 1995).…”