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

Tao Liu, Tao Feng and Wanchao Chen
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Tao Liu: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, P.R. China
Wanchao Chen: School of Chemistry and Molecular Engineering, East China University of Science and Technology, Shanghai, P.R. China

Czech Journal of Food Sciences, 2017, vol. 35, issue 6, 483-487

Abstract: 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.

Keywords: gas chromatography-mass spectrometry; Black truffle; SDE (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:35:y:2017:i:6:id:31-2017-cjfs

DOI: 10.17221/31/2017-CJFS

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