Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach
文献类型： 外文期刊
作者： Feng, Tao 1 ; Shui, Mengzhu 1 ; Song, Shiqing 1 ; Zhuang, Haining 2 ; Sun, Min 1 ; Yao, Lingyun 1 ;
作者机构： 1.Shanghai Inst Technol, Sch Perfume & Aroma Technol, 100 Hai Quan Rd, Shanghai 201418, Peoples R China
2.Shanghai Acad Agr Sci, Inst Edible Fungi, Key Lab Edible Fungi Resources & Utilizat South, Minist Agr,Natl Engn Res Ctr Edible Fungi, 1000 Jinqi Rd, Shanghai 201403, Peoples R China
关键词： Yunnan Truffle; gas chromatography-olfactometry (GC-O); gas chromatography-mass spectrometry (GC-MS); flame photometric detector (FPD); odor-active volatiles (OAV); aroma recombination; flavoromics
期刊名称：MOLECULES （ 影响因子：4.411； 五年影响因子：4.587 ）
ISSN：
年卷期： 2019 年 24 卷 18 期
页码：
收录情况： SCI
摘要： 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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