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Int J Mol Sci. 2016 Apr 5;17(4):412. doi: 10.3390/ijms17040412.

Comparative Analysis of Volatile Composition in Chinese Truffles via GC × GC/HR-TOF/MS and Electronic Nose.

Author information

1
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. zh_ningts@163.com.
2
Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China. bjchenhaitao@163.com.
3
Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing 100048, China. sunbg@btbu.edu.cn.
4
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. wumaoxy@163.com.
5
Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China. zhangyy2@163.com.
6
Yunnan ZhuoYi Food Company LTD, Jiangchuan 650032, China. Zyzhouying.666@163.com.

Abstract

To compare the volatile compounds of Chinese black truffle and white truffle from Yunnan province, this study presents the application of a direct solvent extraction/solvent-assisted flavor evaporation (DSE-SAFE) coupled with a comprehensive two-dimensional gas chromatography (GC × GC) high resolution time-of-flight mass spectrometry (HR-TOF/MS) and an electronic nose. Both of the analytical methods could distinguish the aroma profile of the two samples. In terms of the overall profile of truffle samples in this research, more kinds of acids were detected via the method of DSE-SAFE. Besides, compounds identified in black truffle (BT), but not in white truffle (WT), or vice versa, and those detected in both samples at different levels were considered to play an important role in differentiating the two samples. According to the analysis of electronic nose, the two samples could be separated, as well.

KEYWORDS:

Chinese truffles; DSE-SAFE; GC × GC/HR-TOF/MS; electronic nose

PMID:
27058524
PMCID:
PMC4848886
DOI:
10.3390/ijms17040412
[Indexed for MEDLINE]
Free PMC Article

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