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Molecules

Title:		Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach
Author(s):		Feng T; Shui M; Song S; Zhuang H; Sun M; Yao L;
Address:		"School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China. fengtao@sit.edu.cn. School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China. 176071227@mail.sit.edu.cn. School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China. sshqingg@163.com. Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, 1000 Jinqi Road, Shanghai 201403, China. zhuanghaining@saas.sh.cn. School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China. sunmin@sit.edu.cn. School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China. Lyyao@sit.edu.cn"
Journal Title:		Molecules
Year:		2019
Volume:		20190911
Issue:		18
Page Number:		-
DOI:		10.3390/molecules24183305
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"The volatile compounds of three different fresh-picked truffle varieties (Tuber sinensis, T1, Tuber sinoalbidum, T2 and Tuber sinoexcavatum, T3) were extracted by headspace solid-phase microextraction (HS-SPME). Separation and identification of volatile components and sulfur compounds were investigated by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS) and gas chromatography with flame photometric detection (GC-FPD). The results showed that 44, 43 and 44 volatile compounds were detected in T1, T2 and T3 samples, respectively. In addition, 9, 10 and 9 sulfur compounds were identified in three samples by GC-FPD, respectively. Combining physicochemical and sensory properties, T1 presented fatty, green and rotten cabbage odor; T2 exhibited mushroom, sulfuric and musty odor notes; T3 had nutty, floral and roasted potato odor. Dimethyl sulfide, 3-methylbutanal, dimethyl disulfide, 3-octanone, bis(methylthio) methane, octanal, 1-octen-3-one, 1-octen-3-ol and benzeneacetaldehyde played indispensable roles in the overall aroma of three truffles. Finally, based on quantitative concentration in T1, odorous compounds (OAV) > 1 were mixed to recombine aroma, demonstrating that these key aroma compounds based on OAV can successfully recombine pretty similar aroma of each variety"
Keywords:		"Ascomycota/*chemistry Chromatography, Gas Flavoring Agents/*analysis Least-Squares Analysis Odorants/*analysis Olfactometry Reference Standards Reproducibility of Results Volatile Organic Compounds/analysis Yunnan Truffle aroma recombination flame photome;"
Notes:		"MedlineFeng, Tao Shui, Mengzhu Song, Shiqing Zhuang, Haining Sun, Min Yao, Lingyun eng 31771942/the National Natural Science Foundation of China/ 17ZR142600/Natural Science Foundation of Shanghai/ 16090503800/Shanghai Local Capacity Building Projects/ Switzerland 2019/09/14 Molecules. 2019 Sep 11; 24(18):3305. doi: 10.3390/molecules24183305"