PDF(Pubmed)
Abstract：
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 (Tuber melanosporum) 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.
摘要：
松露的诱人香气是其烹饪价值的关键因素。尽管所有的松露种类都很昂贵，最强烈的芳香物种是最受欢迎的。对松露香气的研究涵盖了各种学科，包括化学，生物学和感官科学。本研究集中于黑松露（黑松露块茎）香气的化学成分以及在不同储存条件下发生的变化。为此，松露样品在不同的处理下储存，在不同的温度下，并在12天的总储存时间内测量。用SPME/GC-MS定期测量松露香气谱。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。这种方法导致了大量的数据，我们公开提供给未来的探索。结果揭示了香气变化的复杂性，已鉴定出695种化合物，强调需要全面了解。主成分分析提供了对松露成分的初步见解，而单个化合物可以作为年龄的标记(甲酸，1-甲基丙酯)，新鲜度（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）。这项研究表明，热处理或盐接触会显著影响松露的香气，而冷冻和切割相比效果不那么明显。用代谢组学途径分析研究了在储存过程中显示显着变化的化合物的富集。显示了一些富集的化合物参与丙酮酸/糖酵解和硫途径。
