Aroma characterisation of white truffle by GC-MS and GC-O.

Abstract

Headspace analysis of white truffle (Tuber magnatum Pico) using solid-phase micro extraction (SPME) together with gas chromatography-olfactometry (GC-O) and gas chromatographymass spectrometry (GC-MS) allowed some typical compounds of these fungi to be identified and characterised. Bis(methylthio)methane and dimethyl sulphide (DMS) were the most important compounds from both a quantitative and qualitative point of view. Dimethyl sulphoxide (DMSO), dimethyl sulphone and (methylsulfinyl)(met hylthio)methane were identified for the first time in white truffle. The results of headspace analysis of fresh and stored white truffles showed very important changes in the aroma profile, with the formation or increase of several compounds including alcohols and acids.