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Analysis of Volatile Aroma Components in Different Species of Truffle in Huidong County by GC-MS

LI Xiaolin, CHEN Cheng, QING Yuan, HUANG Wenli, YANG Yuanchao, ZHENG Linyong   

  1. 1. Soil and Fertilizer Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China;
    2. School of Applied and Chemical Engineering, Xichang College, Xichang 615013, China;
    3. Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences,
    Chengdu 610066, China; 4. Dijinyuan Truffles Industry Development Co. Ltd., Huidong 615200, China
  • Online:2015-09-25 Published:2015-09-11
  • Contact: ZHENG Linyong

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Abstract:

The volatile aroma composition is an important indicator to evaluate the quality of truffle. In order to explore
the difference in volatile aroma composition among different species of truffle, the aroma components in truffle were
investigated and classified by headspace solid-phase microextraction (HS-SPME) combined with gas chromatographymass
spectrometry (GC-MS), and the key volatile aroma components were judged by the relative odor activity value. The
results showed that 24 aroma compounds were identified from 6 species of truffle, including alcohols, ketones, aldehydes
and alkene. Five flavor compounds including 1-octen-3-ol, phenylacetaldehyde and (E)-2-octenal were common to all
the truffle species investigated. The key volatile aroma components of Tuber pseudoexcavatum were 1-octen-3-ol and
phenylacetaldehyde; those of Tuber aestivum were 1-octen-3-ol, phenylacetaldehyde, (E)-2-octenal, benzaldehyde and
hexanal; those of Tuber indicum Cooke et Massee and Tuber huidongense was 1-octen-3-ol; those of Tuber excavatum were
1-octen-3-ol, phenylacetaldehyde, (E)-2-octenal, hexanal and 3-octanone; those of Tuber borchii were 1-octen-3-ol, (E)-2-
octenal, and 3-octanone.

Key words: Tuber, volatile aroma components, gas chromatography-mass spectrometry (GC-MS), key volatile aroma components, relative odor activity value (ROAV)

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