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Food Chem

Title:		Electronic nose and GC-MS analysis of volatile compounds in Tuber magnatum Pico: evaluation of different storage conditions
Author(s):		Pennazza G; Fanali C; Santonico M; Dugo L; Cucchiarini L; Dacha M; D'Amico A; Costa R; Dugo P; Mondello L;
Address:		"Center for Integrated Research - CIR, Unit of Electronics for Sensor Systems, University Campus Bio-Medico, via Alvaro del Portillo 21, 00128 Rome, Italy"
Journal Title:		Food Chem
Year:		2013
Volume:		20120913
Issue:		2
Page Number:		668 - 674
DOI:		10.1016/j.foodchem.2012.08.086
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The characteristic aromatic composition of white truffles (Tuber magnatum Pico) determines its culinary and commercial value. However modifications of truffle organoleptic proprieties occur during preservation. A study of headspace of white truffles by using Electronic nose (E-nose), gas chromatography-mass spectrometry (GC-MS) and sensory analyses was performed. Truffles were stored at different conditions for 7 days: +4 and +8 degrees C wrapped in blotting paper or covered by rice or none of the above. Headspace E-nose measurements and sensory analyses were performed each day. Statistical multivariate analysis of the data showed the capability of E-nose to predict sensorial analysis scores and to monitor aroma profile changes during storage. Truffle's volatile molecules were also extracted by headspace solid phase microextraction technique and separated and identified by GC-MS. Partial Components Analysis of data was performed. E-nose and GC-MS results were in agreement and showed that truffle storage in paper at +8 degrees C seemed to be the best storage condition"
Keywords:		Ascomycota/*chemistry *Electronic Nose Food Storage Gas Chromatography-Mass Spectrometry/*methods Humans Odorants/*analysis Volatile Organic Compounds/*analysis;
Notes:		"MedlinePennazza, G Fanali, C Santonico, M Dugo, L Cucchiarini, L Dacha, M D'Amico, A Costa, R Dugo, P Mondello, L eng Evaluation Study England 2012/11/06 Food Chem. 2013 Jan 15; 136(2):668-74. doi: 10.1016/j.foodchem.2012.08.086. Epub 2012 Sep 13"