Journal
ANALYTICA CHIMICA ACTA
Volume 647, Issue 1, Pages 40-45Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.aca.2009.05.027
Keywords
Truffle fermentation mycelia; Volatile organic compounds; Aroma; Fingerprints; Species; Fermentation conditions
Categories
Funding
- National Natural Science Foundation of China (NSFC) [20706012]
- National High Technology Research and Development Key Program of China [2007AA021506]
- Scientific Research Foundation for the Returned Overseas Chinese Scholars (Ministry of Personnel), Hubei Provincial Innovative Research Team in University [T200608]
- Hubei Provincial Natural Science Foundation for Innovative Research Team [2008CDA002]
- Hubei Provincial International Cooperation Foundation for Scientific Research [2007CA012]
- Scientific Research Key Foundation from Hubei University of Technology [306.18002]
- Open Project Program of the State Key Laboratory of Bioreactor Engineering (ECUST)
- Hubei Provincial Department of Education, China
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The influences of fermentation conditions and truffle species (i.e., Tuber melanosporum, Tuber sinense, Tuber indicum, and Tuber aestivum) on the volatile organic compounds (VOCs) originated from truffle fermentation mycelia were studied by using chromatographic fingerprint system for the first time. Gas chromatography combined with statistical methods including similarity analysis and hierarchical cluster analysis was applied to develop chromatographic fingerprint system for truffle VOCs evaluation. Fermentation conditions affected the VOCs from truffle fermentation mycelia much more significantly than truffle species. This indicated that it is possible to adjust the aroma of truffle fermentation mycelia similar with the natural fruiting-body through the control of fermentation process. (C) 2009 Elsevier B.V. All rights reserved.
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