Electronic nose and GC-MS analysis of volatile compounds in Tuber magnatum Pico: Evaluation of different storage conditions

Food Chemistry

Volumn 136, Issue 2, 2013, Pages 668-674

  Pennazza, G ^a   Fanali, C ^a   Santonico, M ^a,b   Dugo, L ^a   Cucchiarini, L ^c   Dacha M ^a   D'Amico, A ^a   Costa, R ^d   Dugo, P ^a,d   Mondello, L ^a,d  

^a UNIVERSITY CAMPUS BIO MEDICO   (Italy)

^b UNIVERSITY OF ROME TOR VERGATA   (Italy)

^c UNIVERSITY OF URBINO   (Italy)

^d UNIVERSITY OF MESSINA   (Italy)

Author keywords

Aroma; Electronic nose; GC MS; Shelf life; Truffles; Tuber magnatum Pico

Indexed keywords

AROMA; ELECTRONIC NOSE; GC-MS; SHELF LIFE; TRUFFLES; TUBER MAGNATUM;

GAS CHROMATOGRAPHY; TUBES (COMPONENTS); VOLATILE ORGANIC COMPOUNDS;

DIGITAL STORAGE;

AROMATIC COMPOUND; VOLATILE AGENT;

AROMA; ARTICLE; ELECTRONIC NOSE; ELECTRONICS; MASS FRAGMENTOGRAPHY; ORGANOLEPTIC PROPERTY; PAPER; PRESERVATION; SENSORY ANALYSIS; SOLID PHASE MICROEXTRACTION; STORAGE; STORAGE TEMPERATURE; TUBER (GENUS); TUBER MAGNATUM;

ASCOMYCOTA; ELECTRONIC NOSE; FOOD STORAGE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; ODORS; VOLATILE ORGANIC COMPOUNDS;

TUBER (TRUFFLE); TUBER MAGNATUM;

EID: 84866852599     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.08.086     Document Type: Article

References (26)

1. R.P. Adams Identification of essential oil components by gas chromatography/mass spectrometry 4th ed. 2007 Allured Publishing Corporation IL, USA
2. A. Alimelli, G. Pennazza, M. Santonico, R. Paolesse, D. Filippini, and A. D'Amico Fish freshness detection by a computer screen photoassisted based gas sensor array Analytica Chimica Acta 582 2007 320 328
3. E. Aprea, F. Biasioli, S. Carlin, G. Versini, T.D. Märk, and F. Gasperi Rapid white truffle headspace analysis by proton transfer reaction mass spectrometry and comparison with solid-phase microextraction coupled with gas chromatography/mass spectrometry Rapid Communications in Mass Spectrometry 21 2007 2564 2572
4. F. Bellesia, A. Pinetti, A. Bianchi, and B. Tirillini Volatile compounds of the white truffle (Tuber magnaturn Pico) from middle Italy Flavour and Fragrance Journal 11 1996 239 243
5. F. Bellesia, A. Pinetti, A. Bianchi, and B. Tirillini The volatile organic compounds of black truffle (Tuber melanosporum Vitt.) from middle Italy Flavour and Fragrance Journal 13 1998 56 58
6. F. Bellesia, A. Pinetti, B. Tirillini, and A. Bianchi Temperature-dependent evolution of volatile organic compounds in Tuber borchii from Italy Flavour and Fragrance Journal 16 2001 1 6
7. B. D'Acampora Zellner, C. Bicchi, P. Dugo, P. Rubiolo, G. Dugo, and L. Mondello Linear retention indices in gas chromatographic analysis: A review Flavour and Fragrance Journal 23 2008 297 314
8. C. Di Natale, D. Filippini, G. Pennazza, M. Santonico, R. Paolesse, and A. Bellincontro Sorting of apricots with computer screen photoassisted spectral reflectance analysis and electronic nose Sensors and Actuators B: Chemical 119 2006 70 77
9. P. Díaz, E. Ibáñez, G. Reglero, and F.J. Señoráns Optimization of truffle aroma analysis by SPME: Comparison of extraction with different polarity fibres LWT - Food Science Technology 42 2009 1253 1259
10. P. Díaz, E. Ibáñez, F.J. Señoráns, and G. Reglero Truffle aroma characterization by headspace solid-phase microextraction Journal of Chromatography A 1017 2003 207 214
11. P. Díaz, F.J. Señoráns, G. Reglero, and E. Ibañez Truffle aroma analysis by headspace solid phase microextraction Journal of Agriculture and Food Chemistry 50 2002 6468 6472
12. M. Falasconi, M. Pardo, G. Sberveglieri, F. Battistutta, M. Piloni, and R. Zironi Study of white truffle aging with SPME-GC-MS and the Pico2-electronic nose Sensors and Actuators B: Chemical 106 2005 88 94
13. FFNSC 2, Flavour and Fragrance Natural and Synthetic Compounds, Shimadzu Corps, Japan (2012).
14. A. Fiecchi, M.G. Kienle, A. Scala, and P. Cabella Bis-methylthiomethane, an odorous substance from white truffle, pico Tetrahedron Letters 8 1967 1681 1682
15. A.M. Gioacchini, M. Menotta, L. Bertini, I. Rossi, S. Zeppa, and A. Zambonelli Solid-phase microextraction gas chromatography/mass spectrometry: A new method for species identification of truffles Rapid Communications in Mass Spectrometry 19 2005 2365 2370
16. A.M. Gioacchini, M. Menotta, M. Guescini, R. Saltarelli, P. Ceccaroli, and A. Amicucci Geographical traceability of Italian white truffle (Tuber magnatum Pico) by the analysis of volatile organic compounds Rapid Communications in Mass Spectrometry 22 2008 3147 3153
17. König, W.A.; Joulain, D.; & Hochmuth, D. (2001). Terpenoids and Related Constituents of Essential Oils - Library of MassFinder 2.1.
18. G. Mauriello, R. Marino, M. D'Auria, G. Cerone, and G.L. Rana Determination of volatile organic compounds from truffles via SPME-GC-MS Journal of Chromatographic Science 42 2004 299 305
19. F. Pelusio, T. Nilsson, L. Montanarella, R. Tilio, B. Larsen, and S. Facchetti Headspace solid-phase microextraction analysis of volatile organic sulfur compounds in black and white truffle aroma Journal of Agriculture and Food Chemistry 43 1995 2138 2143
20. M. Peris, and L. Escuder-Gilabert A 21st century technique for food control: Electronic noses Analytica Chimica Acta 638 2009 1 15
21. M. Santonico, P. Pittia, G. Pennazza, E. Martinelli, M. Bernabei, and R. Paolesse Study of the aroma of artificially flavoured custards by chemical sensor array fingerprinting Sensors and Actuators B: Chemical 133 2008 345 351
22. Santonico, M.; Pennazza, G.; Capuano, R.; Falconi, C.; Vink, T.J.; Knobel, H.H.; et al. (2012). Electronic noses calibration procedure in the context of a multicentre medical study. Sensors and Actuators B: Chemical. http://dx.doi.org/10.1016/j.snb.2012.07.042.
23. K. Sides, A. Robards, and S. Helliwell Developments in extraction techniques and their application to analysis of volatiles in foods Trends in Analytical Chemistry 19 2000 322 329
24. R. Splivallo, S. Ottonello, A. Mello, and P. Karlovsky Truffle volatiles: From chemical ecology to aroma biosynthesis New Phytologist 189 2011 688 699
25. T. Talou, M. Delmas, and A. Gaset The volatile components of tinned black perigord truffles Tuber melanosporum Vitt Flavour and Fragrance Journal 4 1989 109 112
26. S. Zeppa, A.M. Gioacchini, C. Guidi, M. Guescini, R. Pierleoni, and A. Zambonelli Determination of specific volatile organic compounds synthesised during Tuber borchii fruit body development by solid-phase microextraction and gas chromatography/mass spectrometry Rapid Communications in Mass Spectrometry 18 2004 199 205