title: Comparative Analysis of Volatile Composition in Chinese Truffles via GC × GC/HR-TOF/MS and Electronic Nose.
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.
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. zh_ningts@163.com.
authors.forename: Ning
authors.initials: N
authors.lastname: Zhang
authors.affiliation: Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China. bjchenhaitao@163.com.
authors.forename: Haitao
authors.initials: H
authors.lastname: Chen
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing 100048, China. sunbg@btbu.edu.cn.
authors.forename: Baoguo
authors.initials: B
authors.lastname: Sun
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. wumaoxy@163.com.
authors.forename: Xueying
authors.initials: X
authors.lastname: Mao
authors.affiliation: Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China. zhangyy2@163.com.
authors.forename: Yuyu
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: Yunnan ZhuoYi Food Company LTD, Jiangchuan 650032, China. Zyzhouying.666@163.com.
authors.forename: Ying
authors.initials: Y
authors.lastname: Zhou
mesh_terms: D002681:China; D062609:Electronic Nose; D005503:Food Additives / Q000032:analysis; D005504:Food Analysis / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D006801:Humans; D009812:Odorants / Q000032:analysis*; D055549:Volatile Organic Compounds / Q000032:analysis*; D014835:Volatilization
chemical_list: D005503:Food Additives; D055549:Volatile Organic Compounds
keywords: Chinese truffles; DSE-SAFE; GC × GC/HR-TOF/MS; electronic nose