Volatile Compound Profiling of Seven Species Using HS-SPME-GC-MS and Classification by a Chemometric Approach.

Edible mushrooms are important providers of nutrients and are well recognized for their particular organoleptic properties. The volatiles that releases serve purposes beyond simply appealing to our sense of smell. Truffles have different smells and tastes due to the fact that they contain different volatile components; therefore, aroma is essential in defining the organoleptic properties and quality of truffles. In this research, seven species, namely, , , , , , , and were selected. The primary objective of this study was to carry out the first in-depth investigation of the volatile compounds and chemometric analysis of seven truffle species from the genus that are grown in Turkey. The SPME headspace combined with GC-MS analysis identified 60 volatiles from different classes, with the abundance of terpenes being followed in a decreasing order by alcohols, aldehydes, sulfides, ketones, and other aromatic compounds. According to the chemometric analysis, methional, 3-methyl-4,5-dihydrothiophene, -(methylthio) benzaldehyde, 3-octene, linalyl acetate, methyl caproate, and β-trans-ocimene could be highlighted as markers for grown in Turkey. This investigation was conducted for the first time using , , and . The comparison of the volatile profile of these tubers' species displayed branded differences. Thus, the knowledge gained from this research may pave the way to identify the key aroma contributors in the chosen species.