| Title: | Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles |
| Author(s): | Cullere L; Ferreira V; Venturini ME; Marco P; Blanco D; |
| Address: | "Laboratory for Aroma Analysis and Enology, Aragon Institute of Engineering Research (I3A), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain. lcullere@unizar.es" |
| DOI: | 10.1016/j.foodchem.2013.03.027 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "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" |
| Keywords: | Ascomycota/*chemistry/classification Biomarkers/analysis Discriminant Analysis Gas Chromatography-Mass Spectrometry/*methods Odorants/analysis Solid Phase Microextraction/*methods Volatile Organic Compounds/*analysis/*isolation & purification; |
| Notes: | "MedlineCullere, Laura Ferreira, Vicente Venturini, Maria E Marco, Pedro Blanco, Domingo eng Evaluation Study Research Support, Non-U.S. Gov't England 2013/06/19 Food Chem. 2013 Nov 1; 141(1):105-10. doi: 10.1016/j.foodchem.2013.03.027. Epub 2013 Mar 16" |
