A Box-behnken Design for Characterizing Chinese Truffles (Tuber indicum) Aroma by HS-SPME-GC-MS

Sanping Fang, Biao Pu, Anjun Chen, Kang Zhou, Xiaolin Ao, Danping Xu

Abstract


The aim of the present investigation is to fully characterize the aroma of Chinese truffles (Tuber indicum) by headspace solid phase microextraction (HS-SPME). To develop an objective method to extract aroma compounds, four different fibers were studied and a Box-Behnken design (BBD) was applied. From the statistical analysis of the experimental result, it was able to determine that the most important factor was the extraction temperature and the optimum extraction conditions were as follows: extraction time 20.6 min, extraction temperature 52.4 oC and equilibrium time 6.8 min, By using gas chromatography mass spectrometry (GC-MS) analysis under the optimal conditions, it identified 24 compounds, three of which were reported for the first time in the Chinese truffle: 2-methylpropanal, 2,3-butanedione, 2-nonanone. And we found that the highest content compound was dimethyl sulfide, followed by 3-methylbutanal, 2-methylbutanal, 2-butanol and 1-pentanol, 1-octen-3-ol, all of those compounds were previously described as characteristic aroma of truffle.


Full Text: PDF DOI: 10.5539/jfr.v1n3p219

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Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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