Identification of volatile flavour components of Tuber melanosporum using simultaneous distillation-extraction

DOI:10.17221/31/2017-CJFSCitation:Liu T., Feng T., Chen W. (2017): Identification of volatile flavour components of Tuber melanosporum using simultaneous distillation-extraction. Czech J. Food Sci., 35: 483-487.
download PDF

Black truffles are famous for their unique flavours. Headspace solid-phase microextraction and the electronic nose have been used to analyse their flavours in some investigations. In a previous work, the volatile flavour compounds in black truffles harvested in China were extracted using simultaneous distillation-extraction (SDE) and analysed using gas chromatography-mass spectrometry (GC-MS). Extraction conditions were optimised in that previous study and are now applied in the present work. The temperature of the solvent flask was maintained at 70°C using a water bath and the samples were placed in boiling water; extraction time was 3 hours. Fifty-seven volatile flavour compounds were tentatively identified, including seven alcohols, two acids, six esters, 12 aldehydes, 14 ketones, two phenols, six pyrazines, six sulphur compounds and three other components. Aldehydes and ketones were present at the highest levels.

References:
Barra A., Baldovini N., Loiseau A.-M., Albino L., Lesecq C., Lizzani Cuvelier L. (2007): Chemical analysis of French beans (Phaseolus vulgaris L.) by headspace solid phase microextraction (HS-SPME) and simultaneous distillation/extraction (SDE). Food Chemistry, 101, 1279-1284 doi:10.1016/j.foodchem.2005.12.027
 
Berna Amalia (2010): Metal Oxide Sensors for Electronic Noses and Their Application to Food Analysis. Sensors, 10, 3882-3910 doi:10.3390/s100403882
 
Cong P.Z. (1987): Application of Mass Spectrometry in Natural Organic Chemistry. Beijing, Science and Technology Publishing House. (in Chinese)
 
Costa R., Fanali C., Pennazza G., Tedone L., Dugo L., Santonico M., Sciarrone D., Cacciola F., Cucchiarini L., Dachà M., Mondello L. (2015): Screening of volatile compounds composition of white truffle during storage by GCxGC-(FID/MS) and gas sensor array analyses. LWT - Food Science and Technology, 60, 905-913 doi:10.1016/j.lwt.2014.09.054
 
D’Auria Maurizio, Racioppi Rocco, Rana Gian Luigi (2013): Volatile organic compounds of Schenella pityophilus. Natural Product Research, 27, 41-44 doi:10.1080/14786419.2011.648189
 
Fiecchi A., Kienle M.Galli, Scala A., Cabella P. (1967): Bis-methylthiomethane, an odorous substance from white truffle, pico. Tetrahedron Letters, 8, 1681-1682 doi:10.1016/S0040-4039(00)90698-1
 
Gioacchini Anna Maria, Menotta Michele, Guescini Michele, Saltarelli Roberta, Ceccaroli Paola, Amicucci Antonella, Barbieri Elena, Giomaro Giovanna, Stocchi Vilberto (2008): Geographical traceability of Italian white truffle ( Tuber magnatum Pico) by the analysis of volatile organic compounds. Rapid Communications in Mass Spectrometry, 22, 3147-3153 doi:10.1002/rcm.3714
 
Kataoka Hiroyuki, Lord Heather L, Pawliszyn Janusz (2000): Applications of solid-phase microextraction in food analysis. Journal of Chromatography A, 880, 35-62 doi:10.1016/S0021-9673(00)00309-5
 
Likens S., Nickerson G. (1964): Detection of certain hop oil constituents in brewing products. Proceedings of the American Society of Brewing Chemists, 5: 5–13.
 
Maga Joseph A. (1981): Mushroom flavor. Journal of Agricultural and Food Chemistry, 29, 1-4 doi:10.1021/jf00103a001
 
Majcher M., Jeleń H.H. (2009): Comparison of suitability of SPME, SAFE and SDE methods for isolation of flavor compounds from extruded potato snacks. Journal of Food Composition and Analysis, 22, 606-612 doi:10.1016/j.jfca.2008.11.006
 
Mauriello G., Marino R., D'Auria M., Cerone G., Rana G. L. (2004): Determination of Volatile Organic Compounds from Truffles via SPME-GC-MS. Journal of Chromatographic Science, 42, 299-305 doi:10.1093/chromsci/42.6.299
 
Riu-Aumatell Montserrat, Vargas Liliana, Vichi Stefania, Guadayol Josep Maria, López-Tamames Elvira, Buxaderas Susana (2011): Characterisation of volatile composition of white salsify (Tragopogon porrifolius L.) by headspace solid-phase microextraction (HS-SPME) and simultaneous distillation–extraction (SDE) coupled to GC–MS. Food Chemistry, 129, 557-564 doi:10.1016/j.foodchem.2011.04.061
 
Dı́az P, Ibáñez E, Señoráns F.J, Reglero G (2003): Truffle aroma characterization by headspace solid-phase microextraction. Journal of Chromatography A, 1017, 207-214 doi:10.1016/j.chroma.2003.08.016
 
Talou Thierry, Delmas Michel, Gaset Antoine (1987): Principal constituents of black truffle (Tuber melanosporum) aroma. Journal of Agricultural and Food Chemistry, 35, 774-777 doi:10.1021/jf00077a031
 
Tsai Shu-Yao, Huang Shih-Jeng, Lo Sheng-Hua, Wu Tsai-Ping, Lian Pei-Ying, Mau Jeng-Leun (2009): Flavour components and antioxidant properties of several cultivated mushrooms. Food Chemistry, 113, 578-584 doi:10.1016/j.foodchem.2008.08.034
 
van Den Dool H., Dec. Kratz P. (1963): A generalization of the retention index system including linear temperature programmed gas—liquid partition chromatography. Journal of Chromatography A, 11, 463-471 doi:10.1016/S0021-9673(01)80947-X
 
Verzera A., Ziino M., Condurso C., Romeo V., Zappal� M. (2004): Solid-phase microextraction and gas chromatography?mass spectrometry for rapid characterisation of semi-hard cheeses. Analytical and Bioanalytical Chemistry, 380, 930-936 doi:10.1007/s00216-004-2879-4
 
download PDF

© 2018 Czech Academy of Agricultural Sciences