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Temperature‐dependent evolution of volatile organic compounds in Tuber borchii from Italy
Author(s) -
Bellesia Franco,
Pinetti Adriano,
Tirillini Bruno,
Bianchi Alberto
Publication year - 2001
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/1099-1026(200101/02)16:1<1::aid-ffj936>3.0.co;2-y
Subject(s) - chemistry , truffle , extraction (chemistry) , volatile organic compound , organic chemistry , degradation (telecommunications) , sulfur , gas chromatography , chromatography , botany , telecommunications , computer science , biology
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 © 2001 John Wiley & Sons, Ltd.