The culinary and commercial value of white truffle is determined principally by its characteristic aroma. However modifications of its composition occur during preservation. Headspace solid- phase microextraction (HS-SPME) combined to gas chromatography-mass spectrometry (GC– MS) has been used to fully characterize aroma of truffles of different species [1,2]. An interesting task is the evaluation of aroma markers molecules important for the shelf life of this food. A study of headspace composition of white truffles during different storage conditions was performed by HS-SPME coupled to GC-MS analysis. Truffles were stored at different conditions for four days: + 4°C wrapped in blotting paper or covered by rice. Volatile molecules were extracted and analyzed every day until the last day. Compounds were identified by comparison of the spectra with those in mass spectrometry libraries available on the market and with home- made libraries collecting spectra from food and flavor matrices and standards. More than eighty compounds were detected and identified in the analyzed samples. Their relative percentages were calculated for each storage day and condition. Different values for target compounds were observed. The used technique seems to be appropriate to effectively study the evolution of the aroma in such food samples and the influence of different storage conditions for the identification of specific markers.

Headspace solid-phase microextraction (HS-SPME) of white truffles volatile compounds: evaluation of storage condition markers

COSTA, ROSARIA;TEDONE, LAURA;DUGO, Paola;MONDELLO, Luigi
2012-01-01

Abstract

The culinary and commercial value of white truffle is determined principally by its characteristic aroma. However modifications of its composition occur during preservation. Headspace solid- phase microextraction (HS-SPME) combined to gas chromatography-mass spectrometry (GC– MS) has been used to fully characterize aroma of truffles of different species [1,2]. An interesting task is the evaluation of aroma markers molecules important for the shelf life of this food. A study of headspace composition of white truffles during different storage conditions was performed by HS-SPME coupled to GC-MS analysis. Truffles were stored at different conditions for four days: + 4°C wrapped in blotting paper or covered by rice. Volatile molecules were extracted and analyzed every day until the last day. Compounds were identified by comparison of the spectra with those in mass spectrometry libraries available on the market and with home- made libraries collecting spectra from food and flavor matrices and standards. More than eighty compounds were detected and identified in the analyzed samples. Their relative percentages were calculated for each storage day and condition. Different values for target compounds were observed. The used technique seems to be appropriate to effectively study the evolution of the aroma in such food samples and the influence of different storage conditions for the identification of specific markers.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11570/2378058
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