The volatile components of tinned black perigord Truffles Tuber melanosporum vitt

Authors

  • Thierry Talou,

    Corresponding author
    1. Laboratoire de Chimie des Agroressources, Ecole Nationale Supérieure de Chimie, INPT, 118, route de Narbonne, 31077 Toulouse, France
    • Laboratoire de Chimie des Agroressources, Ecole Nationale Supérieure de Chimie, INPT, 118, route de Narbonne, 31077 Toulouse, France
    Search for more papers by this author
  • Michel Delmas,

    1. Laboratoire de Chimie des Agroressources, Ecole Nationale Supérieure de Chimie, INPT, 118, route de Narbonne, 31077 Toulouse, France
    Search for more papers by this author
  • Antoine Gaset

    1. Laboratoire de Chimie des Agroressources, Ecole Nationale Supérieure de Chimie, INPT, 118, route de Narbonne, 31077 Toulouse, France
    Search for more papers by this author

Abstract

A dynamic headspace procedure based on cryogenic adsorption on Tenax GC trap followed by heat desorption was developed for isolating volatiles from tinned Black Perigord Truffles Tuber melanosporum. Vitt. The analysis carried out by HRGC-MS allowed the identification of 36 volatile compounds reported for the first time in processed truffles. Although the major of identified compounds were previously characterized as fresh Black Truffle aroma components, the two flavours were described as very different.

Ancillary