The concentrations of the volatile organic compounds of the truffle Tuber borchii have been determined by gas solid extraction and purge and trap injection in GC-MS, and their variations were observed during storage. In fresh samples 1-octen-3-ol is the main volatile product, together with lower amounts of alcohols, aldehydes and 2- and 3-methylthiophenes as the only sulphur compounds. The release of (E)-2-pentenal is the most important degradation pattern at low temperatures, while bis-3-methylbutyl disulphide, 2-methyl-4,5-dihydrothiophene and 3-methyl-4,5-dihydrothiophene are evolved at room temperature. Copyright
Temperature-dependent evolution of volatile organic compounds in Tuber borchii from Italy / Bellesia, Franco; Pinetti, Adriano; B., Tirillini; A., Bianchi. - In: FLAVOUR AND FRAGRANCE JOURNAL. - ISSN 0882-5734. - STAMPA. - 16:1(2001), pp. 1-6. [10.1002/1099-1026(200101/02)16:1<1::AID-FFJ936>3.0.CO;2-Y]
Temperature-dependent evolution of volatile organic compounds in Tuber borchii from Italy
BELLESIA, Franco;PINETTI, Adriano;
2001
Abstract
The concentrations of the volatile organic compounds of the truffle Tuber borchii have been determined by gas solid extraction and purge and trap injection in GC-MS, and their variations were observed during storage. In fresh samples 1-octen-3-ol is the main volatile product, together with lower amounts of alcohols, aldehydes and 2- and 3-methylthiophenes as the only sulphur compounds. The release of (E)-2-pentenal is the most important degradation pattern at low temperatures, while bis-3-methylbutyl disulphide, 2-methyl-4,5-dihydrothiophene and 3-methyl-4,5-dihydrothiophene are evolved at room temperature. Copyright
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