Epping Ruben, Lisec Jan, Koch Matthias
Department of Analytical Chemistry and Reference Materials, Bundesanstalt für Materialforschung und-Prüfung (BAM), 12489 Berlin, Germany.
J Fungi (Basel). 2024 May 15;10(5):354. doi: 10.3390/jof10050354.
The enticing aroma of truffles is a key factor for their culinary value. Although all truffle species tend to be pricy, the most intensely aromatic species are the most sought after. Research into the aroma of truffles encompasses various disciplines including chemistry, biology, and sensory science. This study focusses on the chemical composition of the aroma of black truffles () and the changes occurring under different storage conditions. For this, truffle samples were stored under different treatments, at different temperatures, and measured over a total storage time of 12 days. Measurements of the truffle aroma profiles were taken with SPME/GC-MS at regular intervals. To handle the ample data collected, a systematic approach utilizing multivariate data analysis techniques was taken. This approach led to a vast amount of data which we made publicly available for future exploration. Results reveal the complexity of aroma changes, with 695 compounds identified, highlighting the need for a comprehensive understanding. Principal component analyses offer initial insights into truffle composition, while individual compounds may serve as markers for age (formic acid, 1-methylpropyl ester), freshness (2-Methyl-1-propanal; 1-(methylthio)-propane), freezing (tetrahydrofuran), salt treatment (1-chloropentane), or heat exposure (4-hydroxy-3-methyl-2-butanone). This research suggests that heat treatment or salt contact significantly affects truffle aroma, while freezing and cutting have less pronounced effects in comparison. The enrichment of compounds showing significant changes during storage was investigated with a metabolomic pathway analysis. The involvement of some of the enriched compounds on the pyruvate/glycolysis and sulfur pathways was shown.
松露诱人的香气是其烹饪价值的关键因素。尽管所有松露品种往往价格昂贵，但香气最浓郁的品种最受追捧。对松露香气的研究涵盖了化学、生物学和感官科学等多个学科。本研究聚焦于黑松露香气的化学成分以及在不同储存条件下发生的变化。为此，将松露样品在不同处理、不同温度下储存，并在总共12天的储存时间内进行测量。定期使用固相微萃取/气相色谱-质谱联用仪对松露香气特征进行测量。为了处理收集到的大量数据，采用了利用多元数据分析技术的系统方法。这种方法产生了大量数据，我们已将其公开以供未来探索。结果揭示了香气变化的复杂性，共鉴定出695种化合物，凸显了全面理解的必要性。主成分分析为松露成分提供了初步见解，而个别化合物可作为老化（甲酸1-甲基丙酯）鲜度（2-甲基-1-丙醛；1-（甲硫基）丙烷）、冷冻（四氢呋喃）、盐处理（1-氯戊烷）或热暴露（4-羟基-3-甲基-2-丁酮）的标志物。这项研究表明，热处理或盐接触会显著影响松露香气，相比之下，冷冻和切割的影响较小。通过代谢途径分析研究了储存期间显示出显著变化的化合物的富集情况。结果表明，一些富集化合物参与了丙酮酸/糖酵解和硫途径。
