Geographical traceability of Italian white truffle (Tuber magnatum Pico) by the analysis of volatile organic compounds
- 16 September 2008
- journal article
- research article
- Published by Wiley in Rapid Communications in Mass Spectrometry
- Vol. 22 (20), 3147-3153
- https://doi.org/10.1002/rcm.3714
Abstract
Results are presented that were obtained on the geographic traceability of the white truffle Tuber magnatum Pico. Solid-phase microextraction coupled to gas chromatography/mass spectrometry (SPME-GC/MS) was employed to characterize the volatile profile of T. magnatum white truffle produced in seven geographical areas of Italy. The main components of the volatile fraction were identified using SPME-GC/MS. Significant differences in the proportion of volatile constituents from truffles of different geographical areas were detected. The results suggest that, besides genetic factors, environmental conditions influence the formation of volatile organic compounds. The mass spectra of the volatile fraction of the samples were used as fingerprints to characterize the geographical origin. Next, stepwise factorial discriminant analysis afforded a limited number of characteristic fragment ions that allowed a geographical classification of the truffles studied. Copyright © 2008 John Wiley & Sons, Ltd.Keywords
Funding Information
- CIPE Project 17/03, Marche Region
This publication has 30 references indexed in Scilit:
- Discrimination of truffle fruiting body versus mycelial aromas by stir bar sorptive extractionPhytochemistry, 2007
- Solid‐phase microextraction gas chromatography/mass spectrometry: a new method for species identification of trufflesRapid Communications in Mass Spectrometry, 2005
- Molecular approaches for the detection of truffle species in processed food productsJournal of the Science of Food and Agriculture, 2002
- Intraspecific isozyme variability in Italian populations of the white truffle Tuber magnatumMycological Research, 2001
- Developments in extraction techniques and their application to analysis of volatiles in foodsTrAC Trends in Analytical Chemistry, 2000
- Headspace Solid-Phase Microextraction Analysis of Volatile Organic Sulfur Compounds in Black and White Truffle AromaJournal of Agricultural and Food Chemistry, 1995
- Solid-Phase Microextraction. A Solvent-Free Alternative for Sample PreparationAnalytical Chemistry, 1994
- Odour composition of the Tuber melanosporum complexMycological Research, 1990
- Dimethyl sulphide: the secret for black truffle hunting by animals?Mycological Research, 1990
- Odour composition of the summer truffle, Tuber aestivumTransactions of the British Mycological Society, 1987