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Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach.
Molecules. 2019 Sep 11; 24(18)M

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.

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Authors+Show Affiliations

Feng T
School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China. fengtao@sit.edu.cn.
Shui M
School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China. 176071227@mail.sit.edu.cn.
Song S
School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China. sshqingg@163.com.
Zhuang H
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.
Sun M
School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China. sunmin@sit.edu.cn.
Yao L
School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China. Lyyao@sit.edu.cn.

MeSH

AscomycotaChromatography, GasFlavoring AgentsLeast-Squares AnalysisOdorantsOlfactometryReference StandardsReproducibility of ResultsVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31514370

Citation

Feng, Tao, et al. "Characterization of the Key Aroma Compounds in Three Truffle Varieties From China By Flavoromics Approach." Molecules (Basel, Switzerland), vol. 24, no. 18, 2019.
Feng T, Shui M, Song S, et al. Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach. Molecules. 2019;24(18).
Feng, T., Shui, M., Song, S., Zhuang, H., Sun, M., & Yao, L. (2019). Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach. Molecules (Basel, Switzerland), 24(18). https://doi.org/10.3390/molecules24183305
Feng T, et al. Characterization of the Key Aroma Compounds in Three Truffle Varieties From China By Flavoromics Approach. Molecules. 2019 Sep 11;24(18) PubMed PMID: 31514370.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach. AU - Feng,Tao, AU - Shui,Mengzhu, AU - Song,Shiqing, AU - Zhuang,Haining, AU - Sun,Min, AU - Yao,Lingyun, Y1 - 2019/09/11/ PY - 2019/07/29/received PY - 2019/09/02/revised PY - 2019/09/06/accepted PY - 2019/9/14/entrez PY - 2019/9/14/pubmed PY - 2020/2/13/medline KW - Yunnan Truffle KW - aroma recombination KW - flame photometric detector (FPD) KW - flavoromics KW - gas chromatography-mass spectrometry (GC-MS) KW - gas chromatography-olfactometry (GC-O) KW - odor-active volatiles (OAV) JF - Molecules (Basel, Switzerland) JO - Molecules VL - 24 IS - 18 N2 - 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. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/31514370/Characterization_of_the_Key_Aroma_Compounds_in_Three_Truffle_Varieties_from_China_by_Flavoromics_Approach_ DB - PRIME DP - Unbound Medicine ER -
Grapherence [↓12 ↑18]

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