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Food Chem

Title:		Characterization and discrimination of volatile organic compounds and lipid profiles of truffles under different treatments by UHPLC-QE Orbitrap/MS/MS and P&T-GC-MS
Author(s):		Ma Y; Yao J; Zhou L; Zhao M; Liu J; Marchioni E;
Address:		"National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central MinZu University, Wuhan 430074, PR China. National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central MinZu University, Wuhan 430074, PR China. Electronic address: zhou2018@scuec.edu.cn. Equipe de Chimie Analytique des Molecules Bioactives et Pharmacognoise, Institut Pluridisciplinaire Hubert Curien (UMR 7178, CNRS/UDS), 74 route du Rhin, 67400 Illkirch, France. National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central MinZu University, Wuhan 430074, PR China. Electronic address: liujikai@mail.scuec.edu.cn"
Journal Title:		Food Chem
Year:		2023
Volume:		20230107
Issue:
Page Number:		135432 -
DOI:		10.1016/j.foodchem.2023.135432
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The lipid profiles of the truffles with different treatments were determined by ultra-high-performance liquid chromatography-Quadrupole-Exactive Orbitrap mass spectrometry (UHPLC-QE Orbitrap/MS/MS) and the volatile organic compounds (VOCs) were identified by purge-and-trap-gas chromatography-mass spectrometry (P&T-GC-MS). A total of 37 lipid molecular species and 28 VOCs were tentatively identified. Lysophophatidylcholine (LPC), triacylglycerol (TG) and sphingomyelin (SM) in heat-drying truffles, phosphatidic acid (PA) in freeze-drying and fresh truffles might be the key lipids that bound VOCs. Furthermore, the correlation between lipids and VOCs were analyzed by 19 differential lipids and 7 VOCs. The findings indicated that TG 18:2/18:2/18:2 and Cardiolipin (CL) 16:0/16:0/18:2/18:2 might be the key lipid molecule species for the formation of 2-methoxyphenol. The study helps to understand the effect of different treatments on the lipid profiles and provides the mechanistic insights to the relationship between the lipids and VOCs of truffles"
Keywords:		"Gas Chromatography-Mass Spectrometry/methods *Tandem Mass Spectrometry *Volatile Organic Compounds/analysis Chromatography, High Pressure Liquid/methods Triglycerides Food treatments Lipidomics P&t-gc-ms Truffles UHPLC-QE Orbitrap/MS/MS;"
Notes:		"MedlineMa, Yue Yao, Jiaxu Zhou, Li Zhao, Minjie Liu, Jikai Marchioni, Eric eng England 2023/01/13 Food Chem. 2023 Jun 1; 410:135432. doi: 10.1016/j.foodchem.2023.135432. Epub 2023 Jan 7"