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Open AccessArticle

Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach

1
School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China
2
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
*
Author to whom correspondence should be addressed.
Academic Editors: Robert Shellie and Francesco Cacciola
Molecules 2019, 24(18), 3305; https://doi.org/10.3390/molecules24183305
Received: 29 July 2019 / Revised: 2 September 2019 / Accepted: 6 September 2019 / Published: 11 September 2019
(This article belongs to the Special Issue Recent Advances in Food and Natural Product Analysis)
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. View Full-Text
Keywords: Yunnan Truffle; gas chromatography-olfactometry (GC-O); gas chromatography-mass spectrometry (GC-MS); flame photometric detector (FPD); odor-active volatiles (OAV); aroma recombination; flavoromics Yunnan Truffle; gas chromatography-olfactometry (GC-O); gas chromatography-mass spectrometry (GC-MS); flame photometric detector (FPD); odor-active volatiles (OAV); aroma recombination; flavoromics
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MDPI and ACS Style

Feng, T.; Shui, M.; Song, S.; Zhuang, H.; Sun, M.; Yao, L. Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach. Molecules 2019, 24, 3305.

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