Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles

Culleré, L. (Universidad de Zaragoza) ; Ferreira, V. (Universidad de Zaragoza) ; Venturini, M.E. (Universidad de Zaragoza) ; Marco, P. ; Blanco, D. (Universidad de Zaragoza)
Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles
Resumen: The Tuber indicum (Chinese truffle) and Tuber melanosporum (Black truffle) species are morphologically very similar but their aromas are very different. The black truffle aroma is much more intense and complex, and it is consequently appreciated more gastronomically. This work tries to determine whether the differences between the aromatic compounds of both species are sufficiently significant so as to apply them to fraud detection. An olfactometric evaluation (GC-O) of T. indicum was carried out for the first time. Eight important odorants were identified. In order of aromatic significance, these were: 1-octen-3-one and 1-octen-3-ol, followed by two ethyl esters (ethyl isobutyrate and ethyl 2-methylbutyrate), 3-methyl-1-butanol, isopropyl acetate, and finally the two sulfides dimethyldisulfide (DMDS) and dimethylsulfide (DMS). A comparison of this aromatic profile with that of T. melanosporum revealed the following differences: T. indicum stood out for the significant aromatic contribution of 1-octen-3-one and 1-octen-3-ol (with modified frequencies (MF%) of 82% and 69%, respectively), while in the case of T. melanosporum both had modified frequencies of less than 30%. Ethyl isobutyrate, ethyl 2-methylbutyrate and isopropyl acetate were also significantly higher, while DMS and DMDS had low MF (30-40%) compared to T. melanosporum (>70%). The volatile profiles of both species were also studied by means of headspace solid-phase microextraction (HS-SPME-GC-MS). This showed that the family of C8 compounds (3-octanone, octanal, 1-octen-3-one, 3-octanol and 1-octen-3-ol) is present in T. indicum at much higher levels. The presence of 1-octen-3-ol was higher by a factor of about 100, while 1-octen-3-one was detected in T. indicum only (there was no chromatographic signal in T. melanosporum). As well as showing the greatest chromatographic differences, these two compounds were also the most powerful from the aromatic viewpoint in the T. indicum olfactometry. Therefore, either of the two chromatographic methods (GC-O or HS-SPME-GC-MS), together or separately, could be used as a screening technique to distinguish between T. indicum and T. melanosporum and thus avoid possible fraud.
Idioma: Inglés
DOI: 10.1016/j.foodchem.2013.03.027
Año: 2013
Publicado en: FOOD CHEMISTRY 141, 1 (2013), 105-110
ISSN: 0308-8146

Factor impacto JCR: 3.259 (2013)
Categ. JCR: CHEMISTRY, APPLIED rank: 9 / 70 = 0.129 (2013) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 10 / 121 = 0.083 (2013) - Q1 - T1
Categ. JCR: NUTRITION & DIETETICS rank: 22 / 78 = 0.282 (2013) - Q2 - T1

Factor impacto SCIMAGO:

Financiación: info:eu-repo/grantAgreement/ES/INIA/RTA2010-00070-C02-02
Tipo y forma: Article (PostPrint)
Área (Departamento): Química Analítica (Departamento de Química Analítica)
Área (Departamento): Nutrición y Bromatología (Departamento de Producción Animal y Ciencia de los Alimentos)
Área (Departamento): Tecnología de Alimentos (Departamento de Producción Animal y Ciencia de los Alimentos)

Exportado de SIDERAL (2017-06-12-09:14:43)

Este artículo se encuentra en las siguientes colecciones:
articulos > articulos-por-area > nutricion_y_bromatologia
articulos > articulos-por-area > tecnologia_de_alimentos
articulos > articulos-por-area > quimica_analitica



 Notice créée le 2017-06-12, modifiée le 2017-06-12


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