Species and geographic variability in truffle aromas. (August 2020)

• Record Type: Journal Article
• Authors: Strojnik, Lidija; Grebenc, Tine; Ogrinc, Nives
• Is Part Of: Food and chemical toxicology. Volume 142(2020)
• Publication Date: 2020-08
• Subjects: Truffle -- Volatile organic compounds -- Aroma variability -- Quality -- Geographical origin; Toxicology -- Periodicals; Food poisoning -- Periodicals; Food Poisoning -- Periodicals; Toxicology -- Periodicals; Toxicologie -- Périodiques; Intoxications alimentaires -- Périodiques; Food poisoning; Toxicology; Periodicals; Electronic journals; 615.9
• DOI: 10.1016/j.fct.2020.111434
• Languages: English
• ISSNs: 0278-6915

Abstract

Abstract: The gastronomic relevance and price of truffles are related mainly to its unique aroma. In this study, we explore the impact that different volatile compounds have on the aroma quality of fresh truffles using gas chromatography-mass spectrometry (GC-MS). Four hundred sixty fresh ascocarps of nine truffle species ( Tuber aestivum, Tuber magnatum, Tuber melanosporum, Tuber mesentericum, Tuber brumale, Tuber excavatum, Tuber rufum, Tuber indicum and Tuber macrosporum ) harvested in 2018/19 and 2019/2020 from 11 different countries (Slovenia, Croatia, Bosnia in Herzegovina, Macedonia, Italy, Spain, France, United Kingdom, Germany, Poland and China) were collected. Our investigation included the classification of species based on their aroma profile, a study of the differences in the volatile organic composition of truffle species over a geographical area, and, in more detail, a study of T. aestivum from four natural truffle growing sites in Slovenia. Our models can distinguish between groups, with small classification error. These models could form the basis of a predictive framework to detect fraud concerning truffle products and to determine the influence of different growing parameters on the aroma profile of truffles. Highlights: Aroma profile of nine truffle species from 11 countries were analysed. 2-Butanone and 3-octanone are markers of aroma quality for T. aestivum. Truffle species can be 96.9% correctly classified by their aroma profile. Geographical origin influence aroma profile of T. aestivum growing in Slovenia.