Truffle aroma characterization by headspace solid-phase microextraction
Truffle aroma characterization by headspace solid-phase microextraction
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DOI：
10.1016/j.chroma.2003.08.016
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发表时间：
2003-10-31
影响因子：
4.1
通讯作者：
Reglero, G
中科院分区：
文献类型：
--
作者：
Díaz, P;Ibáñez, E;Reglero, G
采用顶空固相微萃取（HS-SPME）结合气相色谱-质谱（GC-MS）联用技术，对不同品种块菌的香气进行了全面表征。使用中等极性的纤维（用于调味剂）以避免区分非常非极性和极性的挥发性化合物。在以前的工作中，提取条件进行了优化，通过实验设计，导致在本研究中使用的以下条件：提取温度，53 degreesC;提取时间，13.6分钟;和平衡时间，5分钟。不同的块菌物种之间的比较已经建立在挥发性成分的定性和定量差异方面。采用最佳提取条件和GC-MS联用技术，从普通块菌和黑孢块菌中鉴定出89种化合物。为了能够确定不同地理来源对这些真菌的香气部分的影响，已经进行了尝试。(C)2003 Elsevier B. V.保留所有权利。
In the present study, a headspace solid-phase microextraction (HS-SPME) combined to gas chromatography-mass spectrometry (GC-MS) has been used to fully characterize aroma of truffles of different species. A fiber of medium polarity (for flavors) was used to avoid discrimination towards very non-polar and polar volatile compounds. In a previous work, extraction conditions were optimized by means of an experimental design leading to the following conditions that were used in the present study: extraction temperature, 53degreesC; extraction time, 13.6 min; and equilibrium time, 5 min. A comparison among different truffles species has been established in terms of qualitative and quantitative differences on volatile composition. By using the optimal extraction conditions and GC-MS it was possible to identify 89 compounds in two different truffle species such as Tuber aestivum and Tuber melanosporum. An attempt has been made in order to be able to determine the influence of different geographical origins on the aroma fraction of such fungi. (C) 2003 Elsevier B.V. All rights reserved.