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Food Chem Toxicol

Title:		Species and geographic variability in truffle aromas
Author(s):		Strojnik L; Grebenc T; Ogrinc N;
Address:		"Department of Environmental Sciences, Jozef Stefan Institute, 1000, Ljubljana, Slovenia; Jozef Stefan International Postgraduate School, 1000, Ljubljana, Slovenia. Electronic address: lidija.strojnik@ijs.si. Department of Forest Physiology and Genetics, Slovenian Forestry Institute, 1000, Ljubljana, Slovenia. Electronic address: tine.grebenc@gozdis.si. Department of Environmental Sciences, Jozef Stefan Institute, 1000, Ljubljana, Slovenia; Jozef Stefan International Postgraduate School, 1000, Ljubljana, Slovenia. Electronic address: nives.ogrinc@ijs.si"
Journal Title:		Food Chem Toxicol
Year:		2020
Volume:		20200519
Issue:
Page Number:		111434 -
DOI:		10.1016/j.fct.2020.111434
ISSN/ISBN:		1873-6351 (Electronic) 0278-6915 (Linking)
Abstract:		"The gastronomic relevance and price of truffles are related mainly to its unique aroma. In this study, we explore the impact that different volatile compounds have on the aroma quality of fresh truffles using gas chromatography-mass spectrometry (GC-MS). Four hundred sixty fresh ascocarps of nine truffle species (Tuber aestivum, Tuber magnatum, Tuber melanosporum, Tuber mesentericum, Tuber brumale, Tuber excavatum, Tuber rufum, Tuber indicum and Tuber macrosporum) harvested in 2018/19 and 2019/2020 from 11 different countries (Slovenia, Croatia, Bosnia in Herzegovina, Macedonia, Italy, Spain, France, United Kingdom, Germany, Poland and China) were collected. Our investigation included the classification of species based on their aroma profile, a study of the differences in the volatile organic composition of truffle species over a geographical area, and, in more detail, a study of T. aestivum from four natural truffle growing sites in Slovenia. Our models can distinguish between groups, with small classification error. These models could form the basis of a predictive framework to detect fraud concerning truffle products and to determine the influence of different growing parameters on the aroma profile of truffles"
Keywords:		Ascomycota/*chemistry/classification Europe Gas Chromatography-Mass Spectrometry/methods Geography Odorants/*analysis Species Specificity Aroma variability Geographical origin Quality Truffle Volatile organic compounds;
Notes:		"MedlineStrojnik, Lidija Grebenc, Tine Ogrinc, Nives eng England 2020/05/23 Food Chem Toxicol. 2020 Aug; 142:111434. doi: 10.1016/j.fct.2020.111434. Epub 2020 May 19"