1
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Zhang R, Yang Q, Yao X, Fang Z, Wu X, Lin Q, Qing Y. Transcriptome analysis reveals the effect of cold storage time on the expression of genes related to oxidative metabolism in Chinese black truffle. Front Nutr 2024; 11:1375386. [PMID: 38895661 PMCID: PMC11183293 DOI: 10.3389/fnut.2024.1375386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Accepted: 05/22/2024] [Indexed: 06/21/2024] Open
Abstract
Chinese black truffle (Tuber indicum) is a hypogenous fungus of great value due to its distinctive aroma. In this study, both transcriptome and physicochemical analyses were performed to investigate the changes of nutrients and gene expression in truffle fruiting bodies during cold storage. The results of physicochemical analysis revealed the active metabolism of fruiting bodies in cold storage, showing the decreased contents of protein and soluble sugar, the variations in both polyphenol oxidase activity and total phenol content, and the detrimental effect of reactive oxygen species production caused by heavy metals (cadmium and lead) in truffles. Transcriptome analysis identified a total of 139,489 unigenes. Down-regulated expression of genes encoding the catalase-like domain-containing protein (katE), glutaredoxin protein (GRX), a copper/zinc superoxide dismutase (Sod_Cu), and aspartate aminotransferase (AAT) affected the degradation metabolism of intracellular oxides. Ribulose-5-phosphate-3-epimerase (RPE) was a key enzyme in response to oxidative stress in truffle cells through the pentose phosphate pathway (PPP). A total of 51,612 simple sequence repeats were identified, providing valuable resources for further genetic diversity analysis, molecular breeding, and genetic map-ping in T. indicum. Transcription factors GAL4 and SUF4-like protein were involved in glucose metabolism and histone methylation processes, respectively. Our study provided a fundamental characterization of the physicochemical and molecular variations in T. indicum during the cold storage at 4°C, providing strong experimental evidence to support the improvement of storage quality of T. indicum.
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Affiliation(s)
- Runji Zhang
- Key Laboratory of Panxi Featured Crops Research and Utilization, Xichang University, Xichang, China
| | - Qiuyue Yang
- College of Agricultural Sciences, Xichang University, Xichang, China
| | - Xin Yao
- College of Agricultural Sciences, Xichang University, Xichang, China
| | - Zhirong Fang
- College of Resources and Environment, Xichang University, Xichang, China
| | - Xia Wu
- College of Agricultural Sciences, Xichang University, Xichang, China
| | - Qiao Lin
- College of Agricultural Sciences, Xichang University, Xichang, China
| | - Yuan Qing
- Key Laboratory of Panxi Featured Crops Research and Utilization, Xichang University, Xichang, China
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2
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Epping R, Lisec J, Koch M. Changes in Black Truffle ( Tuber melanosporum) Aroma during Storage under Different Conditions. J Fungi (Basel) 2024; 10:354. [PMID: 38786709 PMCID: PMC11121890 DOI: 10.3390/jof10050354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Revised: 05/07/2024] [Accepted: 05/11/2024] [Indexed: 05/25/2024] Open
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.
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Affiliation(s)
| | | | - Matthias Koch
- Department of Analytical Chemistry and Reference Materials, Bundesanstalt für Materialforschung und-Prüfung (BAM), 12489 Berlin, Germany; (R.E.); (J.L.)
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3
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Piatti D, Marconi R, Caprioli G, Zannotti M, Giovannetti R, Sagratini G. White Acqualagna truffle (Tuber magnatum Pico): Evaluation of volatile and non-volatile profiles by GC-MS, sensory analyses and elemental composition by ICP-MS. Food Chem 2024; 439:138089. [PMID: 38070235 DOI: 10.1016/j.foodchem.2023.138089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 11/23/2023] [Accepted: 11/25/2023] [Indexed: 01/10/2024]
Abstract
The White Truffle is the most expensive edible underground mushroom. In this study the first characterization of the Acqualagna white truffle was delivered, taking into consideration the soil of origin and the human perception. The volatile profile was identified by GC-MS and compared with the descriptors obtained by sensory analysis. The non-volatile characterization was done using elemental composition by ICP-MS analysis, elemental analysis, and spectrophotometric assays. The volatile profile consists mainly of bis(methylthio)methane (78.72%) and other minor constituents, linked to seven odorant descriptors: garlic-like, nutty-like, geosmine-like, floral, mushroom-like, pungent and green/herbal. ICP-MS revealed that truffle has a higher content of K, P, S, Ca and Mg (97% of the elements investigated) and that it assimilates the Rare Earth Elements (REE) from the soil without discriminating them. In conclusion, this project is the first step for the enhancement of local food, linked to the territory conditions in which it is produced.
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Affiliation(s)
- Diletta Piatti
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
| | - Riccardo Marconi
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
| | - Giovanni Caprioli
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy.
| | - Marco Zannotti
- Chemistry Interdisciplinary Project (ChIP), School of Science and Technology, Chemistry Division, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
| | - Rita Giovannetti
- Chemistry Interdisciplinary Project (ChIP), School of Science and Technology, Chemistry Division, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
| | - Gianni Sagratini
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
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4
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Tejedor-Calvo E, Garcia-Barreda S, Sebastián Dambolena J, Pelissero D, Sánchez S, Marco P, Nouhra E. Aromatic profile of black truffle grown in Argentina: Characterization of commercial categories and alterations associated to maturation, harvesting date and orchard management practices. Food Res Int 2023; 173:113300. [PMID: 37803611 DOI: 10.1016/j.foodres.2023.113300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 07/17/2023] [Accepted: 07/20/2023] [Indexed: 10/08/2023]
Abstract
Black truffle (Tuber melanosporum) is one of the most appreciated fungi in the world mainly due to its aromatic properties. In the emerging markets such as Argentina, the aroma of locally produced truffles has not been described yet. The volatile organic compounds (VOCs) from 102 black truffles from Argentina were analyzed using solid phase microextraction gas chromatography coupled with mass spectrometer detector (SPME-GC-MS). Several factors such as commercial category, maturity stage, host tree, geographical origin, and aromatic defects detected during classification were also registered and considered. As a result, 79 VOCs were detected, among which 2-methyl-propanal, 2-butanone, 2-methyl-1-propanol, butanal-3-methyl, 3-methyl-1-butanol, 2-methyl-1-butanol were present in high percentage in fresh mature truffles, whereas immature truffles were associated with 3,5-dimethoxytoluene, 2-phenyl-2-butenal, 2,3-dimethoxytoluene. The Argentine black truffles showed significant similarities in their aromatic profile when compared with their Australian and European counterparts, but with some distinctive notes.
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Affiliation(s)
- Eva Tejedor-Calvo
- Department of Plant Science, Agrifood Research and Technology Centre of Aragon (CITA), Agrifood Institute of Aragón - IA2 (CITA-Zaragoza University), Av. Montañana, 930, 50059 Zaragoza, Spain.
| | - Sergi Garcia-Barreda
- Department of Plant Science, Agrifood Research and Technology Centre of Aragon (CITA), Agrifood Institute of Aragón - IA2 (CITA-Zaragoza University), Av. Montañana, 930, 50059 Zaragoza, Spain
| | - José Sebastián Dambolena
- Instituto Multidisciplinario de Biología Vegetal (CONICET), FCEFyN, Universidad Nacional de Córdoba (UNC), CC 495, CP 5000 Córdoba, Argentina
| | - David Pelissero
- Instituto Multidisciplinario de Biología Vegetal (CONICET), FCEFyN, Universidad Nacional de Córdoba (UNC), CC 495, CP 5000 Córdoba, Argentina
| | - Sergio Sánchez
- Department of Plant Science, Agrifood Research and Technology Centre of Aragon (CITA), Agrifood Institute of Aragón - IA2 (CITA-Zaragoza University), Av. Montañana, 930, 50059 Zaragoza, Spain
| | - Pedro Marco
- Department of Plant Science, Agrifood Research and Technology Centre of Aragon (CITA), Agrifood Institute of Aragón - IA2 (CITA-Zaragoza University), Av. Montañana, 930, 50059 Zaragoza, Spain
| | - Eduardo Nouhra
- Instituto Multidisciplinario de Biología Vegetal (CONICET), FCEFyN, Universidad Nacional de Córdoba (UNC), CC 495, CP 5000 Córdoba, Argentina
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5
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Korkmaz C, Hellal K, Taş Küçükaydın M, Çayan F, Küçükaydın S, Duru ME. Volatile Compound Profiling of Seven Tuber Species Using HS-SPME-GC-MS and Classification by a Chemometric Approach. ACS OMEGA 2023; 8:34111-34119. [PMID: 37744840 PMCID: PMC10515357 DOI: 10.1021/acsomega.3c05292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Accepted: 08/21/2023] [Indexed: 09/26/2023]
Abstract
Edible mushrooms are important providers of nutrients and are well recognized for their particular organoleptic properties. The volatiles that Tuber releases serve purposes beyond simply appealing to our sense of smell. Truffles have different smells and tastes due to the fact that they contain different volatile components; therefore, aroma is essential in defining the organoleptic properties and quality of truffles. In this research, seven Tuber species, namely, Tuber ferrugineum, Tuber nitidum, Tuber excavatum, Tuber rufum, Tuber puberulum, Tuber aestivum, and Tuber borchii were selected. The primary objective of this study was to carry out the first in-depth investigation of the volatile compounds and chemometric analysis of seven truffle species from the Tuber genus that are grown in Turkey. The SPME headspace combined with GC-MS analysis identified 60 volatiles from different classes, with the abundance of terpenes being followed in a decreasing order by alcohols, aldehydes, sulfides, ketones, and other aromatic compounds. According to the chemometric analysis, methional, 3-methyl-4,5-dihydrothiophene, p-(methylthio) benzaldehyde, 3-octene, linalyl acetate, methyl caproate, and β-trans-ocimene could be highlighted as markers for T. borchii grown in Turkey. This investigation was conducted for the first time using T. ferrugineum, T. puberulum, and T. nitidum. The comparison of the volatile profile of these tubers' species displayed branded differences. Thus, the knowledge gained from this research may pave the way to identify the key aroma contributors in the chosen Tuber species.
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Affiliation(s)
- Cansu Korkmaz
- Department
of Biology, Faculty of Science, Muğla
Sıtkı Koçman University, 48000 Muğla, Turkey
| | - Khaoula Hellal
- Department
of Chemistry, Faculty of Science, Muğla
Sıtkı Koçman University, 48000 Muğla, Turkey
| | - Meltem Taş Küçükaydın
- Department
of Chemistry, Faculty of Science, Muğla
Sıtkı Koçman University, 48000 Muğla, Turkey
| | - Fatih Çayan
- Department
of Chemistry and Chemical Processing Technologies, Muğla Vocational
School, Muğla Sıtkı Koçman
University, 48000 Muğla, Turkey
| | - Selçuk Küçükaydın
- Department
of Medical Services and Techniques, Köyceğiz Vocational
School of Health Services, Muğla
Sıtkı Koçman University, 48800 Köyceğiz/Muğla, Turkey
| | - Mehmet Emin Duru
- Department
of Chemistry, Faculty of Science, Muğla
Sıtkı Koçman University, 48000 Muğla, Turkey
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6
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Tejedor-Calvo E, García-Barreda S, Felices-Mayordomo M, Blanco D, Sánchez S, Marco P. Truffle flavored commercial products veracity and sensory analysis from truffle and non-truffle consumers. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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7
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Tejedor-Calvo E, Morales D, Ángeles Sanz M, Sánchez S, Marco P, García-Barreda S. Aromatic changes in home-made truffle products after heat treatments. Food Res Int 2023; 164:112403. [PMID: 36737983 DOI: 10.1016/j.foodres.2022.112403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 12/12/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
Truffles are highly valued by their aromatic properties and can aromatize food products. However, the truffle aroma could be reduced or lost with heat treatments (pasteurization and sterilization) necessary for products security and safety. In this study, sunflower oil and honey were aromatized with black truffle (lyophilized and fresh) using two different concentrations (5 and 10 %) for 24 h and then heat treatments (pasteurization and sterilization) were carried out. Truffle organic volatile compounds from products were investigated by SPME-GC-MS and sensory analysis by trained panel. More than 80 compounds were detected. Some of them were affected differently by heat process depending on the food matrix. Professional tasters scored higher key aromatic attributes such as sulphurous and olive oil in fresh truffle products, regardless the heat treatment applied.
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Affiliation(s)
- Eva Tejedor-Calvo
- Department of Plant Science, Agrifood Research and Technology Centre of Aragón (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain.
| | - Diego Morales
- Nutrigenomics Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, 43007 Tarragona, Spain
| | - María Ángeles Sanz
- Laboratories and Technological Assistance, Agrifood Research and Technology Centre of Aragon (CITA), Avda. Montañana, 50059 Zaragoza, Spain
| | - Sergio Sánchez
- Department of Plant Science, Agrifood Research and Technology Centre of Aragón (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain
| | - Pedro Marco
- Department of Plant Science, Agrifood Research and Technology Centre of Aragón (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain
| | - Sergi García-Barreda
- Department of Plant Science, Agrifood Research and Technology Centre of Aragón (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain
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8
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Research progress in comprehensive two-dimensional gas chromatography-mass spectrometry and its combination with olfactometry systems in the flavor analysis field. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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9
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Fortier D, Séguin JC, Voyer N. Characterization of the Volatilome of Tuber canaliculatum Harvested in Quebec, Canada. ACS OMEGA 2022; 7:29038-29045. [PMID: 36033704 PMCID: PMC9404485 DOI: 10.1021/acsomega.2c02877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Accepted: 07/22/2022] [Indexed: 06/15/2023]
Abstract
The first detailed characterization of volatile compounds from Tuber canaliculatum, a truffle newly grown in Quebec, Canada, was performed with headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC/MS). A total of 30 compounds were identified, making up more than 98% of the volatile extract. The volatilome of T. canaliculatum is dominated by (E)-1-methylthio-1-propene, (Z)-1-methylthio-1-propene, dimethyl disulfide, and 1-octen-3-ol. It also includes six compounds identified for the first time in truffles, namely, 4-hydroxy-4-methyl-2-pentanone, pentyl propanoate, (Z)-1-methyl-2-(prop-1-en-1-yl)disulfide, (E)-1-methyl-2-(prop-1-en-1-yl)disulfide, (Z)-1-methyl-3-(prop-1-en-1-yl)trisulfide, and (E)-1-methyl-3-(prop-1-en-1-yl)trisulfide. With the growing interest in gastronomy in truffles in North America, it is becoming important to gather knowledge for identification purposes and to delineate the key volatile compounds responsible for the aroma of North American truffles, especially the newly harvested T. canaliculatum.
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10
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Sudol PE, Ochoa GS, Cain CN, Synovec RE. Tile-based variance rank initiated-unsupervised sample indexing for comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry. Anal Chim Acta 2022; 1209:339847. [DOI: 10.1016/j.aca.2022.339847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 03/13/2022] [Accepted: 04/16/2022] [Indexed: 11/30/2022]
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11
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Chemotyping of three Morchella species reveals species- and age-related aroma volatile biomarkers. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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12
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Sudol PE, Galletta M, Tranchida PQ, Zoccali M, Mondello L, Synovec RE. Untargeted profiling and differentiation of geographical variants of wine samples using headspace solid-phase microextraction flow-modulated comprehensive two-dimensional gas chromatography with the support of tile-based Fisher ratio analysis. J Chromatogr A 2021; 1662:462735. [PMID: 34936905 DOI: 10.1016/j.chroma.2021.462735] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 11/29/2021] [Accepted: 12/02/2021] [Indexed: 12/25/2022]
Abstract
The volatile fraction of food, also called the food volatilome, is increasingly used to develop new fingerprinting approaches. The characterization of the food volatilome is important to achieve desired flavor profiles in food production processes, or to differentiate different products, with winemaking being one popular area of interest. In the present research, headspace solid-phase microextraction (HS SPME) coupled to flow-modulated comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (FM GC×GC-TOFMS) was used to characterize geographical-based differences in the volatilome of five white "Grillo" wines (of Sicilian origin), comprising the five sample classes. All wines were produced with the same vinification method in 2019. To minimize the influence of minor bottle-to-bottle differences, three bottles of the same wine were randomly selected, and three samples were collected per bottle, resulting in nine sample replicates per wine. Particular emphasis was devoted to the operational conditions of a novel low duty cycle flow modulator. A fast FM GC×GC-TOFMS method with a modulation period of 700 ms and a re-injection period of 80 ms was developed. Following, the instrumental software was exploited to identify class-distinguishing analytes in the dataset via tile-based Fisher ratio analysis (i.e., ChromaTOF Tile). A tile size of 10 modulations (7 s) on the first dimension and 45 spectra (300 ms) on the second dimension was used to encompass average peak widths and to account for minor retention time shifting. Off-line software was used to apply an ANOVA test. A p-value of 0.01 was applied in order to select the most important class-distinguishing analytes, which were input to principal component analysis (PCA). The PCA scores plot showed distinct clustering of the wines according to geographical origin, although the loadings revealed that only a few analytes were necessary to differentiate the wines. However, a comprehensive flavor profile assessment underscored the importance of all the information output by the ChromaTOF Tile software.
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Affiliation(s)
- Paige E Sudol
- Department of Chemistry, Box 351700, University of Washington, Seattle, WA 98195, United States of America
| | - Micaela Galletta
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - Peter Q Tranchida
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - Mariosimone Zoccali
- Department of Mathematical and Computer Science, Physical Sciences and Earth Sciences, University of Messina, Messina, Italy.
| | - Luigi Mondello
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy; Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy; BeSep s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy; Unit of Food Science and Nutrition, Department of Medicine, University Campus Bio-Medico of Rome, Rome, Italy
| | - Robert E Synovec
- Department of Chemistry, Box 351700, University of Washington, Seattle, WA 98195, United States of America
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13
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Choo KSO, Bollen M, Dykes GA, Coorey R. Aroma‐volatile profile and its changes in Australian grown black Périgord truffle (
Tuber melanosporum
) during storage. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15171] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Kenny S. O. Choo
- School of Public Health Curtin University Kent Street Bentley WA Australia
| | - Maike Bollen
- Metabolomics Australia, Centre for Microscopy, Characterisation and Analysis University of Western Australia Perth WA Australia
| | - Gary A. Dykes
- School of Agriculture and Food Sciences University of Queensland St. Lucia Qld 4067 Australia
| | - Ranil Coorey
- School of Molecular Life Sciences Curtin University Kent Street Bentley WA Australia
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14
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Niimi J, Deveau A, Splivallo R. Aroma and bacterial communities dramatically change with storage of fresh white truffle Tuber magnatum. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112125] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Comparative metabolome classification of desert truffles Terfezia claveryi and Terfezia boudieri via its aroma and nutrients profile. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111046] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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16
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Differentiation between species and regional origin of fresh and freeze-dried truffles according to their volatile profiles. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107698] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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17
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Chemical composition and evaluation of antioxidant, antimicrobial and antiproliferative activities of Tuber and Terfezia truffles. Food Res Int 2021; 140:110071. [PMID: 33648293 DOI: 10.1016/j.foodres.2020.110071] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 12/21/2020] [Accepted: 12/22/2020] [Indexed: 11/20/2022]
Abstract
Ten truffle species of Tuber and Terfezia genera were chemical characterized, assessing their proximate composition, individual nutrient compounds and some bioactive molecules. The bioactive properties of these species were also evaluated, namely their antioxidant, antimicrobial and cytotoxic potential. Carbohydrates were the main macronutrients present in truffles, followed by proteins. Furthermore, the levels of polyunsaturated fatty acids (PUFA), subsequently presented as a percentage, were higher in truffles (38.2-79.3%) except in Tuber magnatum and Terfezia arenaria, which have a more saturated fatty acids (SFA) profile (70.7% and 53.7%, respectively). Comparing the species, T. magnatum revealed the highest levels of total phenolic compounds (TPC) (290 mg GAE/100 g truffle), as also the best results in the four methods used to evaluate the antioxidant activity. On the other hand, only five extracts obtained from some studied truffle species (Terfezia magnusii, Tuber aestivum, Tuber gennadii, and Tuber melanosporum) showed a slight inhibition of microbial growth, tested against different bacteria. Terfezia and T. gennadii extracts, showed potential to inhibit the cellular growth of NCI-H460, HeLa, HepG2, and MCF-7 cell lines (GI50 concentrations range: 19-78, 33-301, 83-321 and 102-321 µg/mL, respectively), indicating anti-proliferative activity. Nevertheless, T. arenaria revealed some potential hepatotoxicity, inhibiting the growth of PLP2 cells (GI50 concentration of 220 µg/mL), a primary cell culture obtained from porcine liver.
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18
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Chen Z, Tang H, Ou C, Xie C, Cao J, Zhang X. A comparative study of volatile flavor components in four types of zaoyu using comprehensive two‐dimensional gas chromatography in combination with time‐of‐flight mass spectrometry. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15230] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Zhipeng Chen
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Haiqing Tang
- Department of Food Nutrition and Testing Faculty of Food Science Zhejiang Pharmaceutical College Ningbo China
| | - Changrong Ou
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Cheng Xie
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Jinxuan Cao
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Xin Zhang
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
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19
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Mustafa AM, Angeloni S, Nzekoue FK, Abouelenein D, Sagratini G, Caprioli G, Torregiani E. An Overview on Truffle Aroma and Main Volatile Compounds. Molecules 2020; 25:molecules25245948. [PMID: 33334053 PMCID: PMC7765491 DOI: 10.3390/molecules25245948] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 12/11/2020] [Accepted: 12/14/2020] [Indexed: 12/14/2022] Open
Abstract
Truffles are underground edible fungi that grow symbiotically with plant roots. They have been globally considered as one of the most expensive foods because of their rarity, unique aroma, and high nutritional value as antioxidant, anti-inflammatory, antiviral, hepatoprotective, anti-mutagenic, antituberculoid immunomodulatory, antitumor, antimicrobial, and aphrodisiac. The unique flavor and fragrance of truffles is one of the main reasons to get worldwide attraction as a food product. So, the aim of this review was to summarize the relevant literature with particular attention to the active aroma components as well as the various sample preparation and analytical techniques used to identify them. The major analytical methods used for the determination of volatile organic compounds (VOC) in truffles are gas chromatography (GC), proton-transfer-reaction mass spectrometry (PTR-MS), and electronic nose sensing (EN). In addition, factors influencing truffle aroma are also highlighted. For this reason, this review can be considered a good reference for research concerning aroma profiles of different species of truffles to deepen the knowledge about a complex odor of various truffles.
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Affiliation(s)
- Ahmed M. Mustafa
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy; (A.M.M.); (S.A.); (F.K.N.); (D.A.); (G.S.); (G.C.)
- Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt
| | - Simone Angeloni
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy; (A.M.M.); (S.A.); (F.K.N.); (D.A.); (G.S.); (G.C.)
| | - Franks Kamgang Nzekoue
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy; (A.M.M.); (S.A.); (F.K.N.); (D.A.); (G.S.); (G.C.)
| | - Doaa Abouelenein
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy; (A.M.M.); (S.A.); (F.K.N.); (D.A.); (G.S.); (G.C.)
- Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt
| | - Gianni Sagratini
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy; (A.M.M.); (S.A.); (F.K.N.); (D.A.); (G.S.); (G.C.)
| | - Giovanni Caprioli
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy; (A.M.M.); (S.A.); (F.K.N.); (D.A.); (G.S.); (G.C.)
| | - Elisabetta Torregiani
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy; (A.M.M.); (S.A.); (F.K.N.); (D.A.); (G.S.); (G.C.)
- Correspondence:
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20
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Sun Y, Zhang Y, Song H. Variation of aroma components during frozen storage of cooked beef balls by SPME and SAFE coupled with GC‐O‐MS. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15036] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Yuwei Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health College of Food and Health Beijing Technology and Business University Beijing China
| | - Yu Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health College of Food and Health Beijing Technology and Business University Beijing China
| | - Huanlu Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health College of Food and Health Beijing Technology and Business University Beijing China
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21
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Strojnik L, Grebenc T, Ogrinc N. Species and geographic variability in truffle aromas. Food Chem Toxicol 2020; 142:111434. [PMID: 32442473 DOI: 10.1016/j.fct.2020.111434] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2020] [Revised: 04/27/2020] [Accepted: 05/11/2020] [Indexed: 10/24/2022]
Abstract
The gastronomic relevance and price of truffles are related mainly to its unique aroma. In this study, we explore the impact that different volatile compounds have on the aroma quality of fresh truffles using gas chromatography-mass spectrometry (GC-MS). Four hundred sixty fresh ascocarps of nine truffle species (Tuber aestivum, Tuber magnatum, Tuber melanosporum, Tuber mesentericum, Tuber brumale, Tuber excavatum, Tuber rufum, Tuber indicum and Tuber macrosporum) harvested in 2018/19 and 2019/2020 from 11 different countries (Slovenia, Croatia, Bosnia in Herzegovina, Macedonia, Italy, Spain, France, United Kingdom, Germany, Poland and China) were collected. Our investigation included the classification of species based on their aroma profile, a study of the differences in the volatile organic composition of truffle species over a geographical area, and, in more detail, a study of T. aestivum from four natural truffle growing sites in Slovenia. Our models can distinguish between groups, with small classification error. These models could form the basis of a predictive framework to detect fraud concerning truffle products and to determine the influence of different growing parameters on the aroma profile of truffles.
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Affiliation(s)
- Lidija Strojnik
- Department of Environmental Sciences, Jožef Stefan Institute, 1000, Ljubljana, Slovenia; Jožef Stefan International Postgraduate School, 1000, Ljubljana, Slovenia.
| | - Tine Grebenc
- Department of Forest Physiology and Genetics, Slovenian Forestry Institute, 1000, Ljubljana, Slovenia.
| | - Nives Ogrinc
- Department of Environmental Sciences, Jožef Stefan Institute, 1000, Ljubljana, Slovenia; Jožef Stefan International Postgraduate School, 1000, Ljubljana, Slovenia.
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22
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Aspromonte J, Wolfs K, Adams E. Current application and potential use of GC × GC in the pharmaceutical and biomedical field. J Pharm Biomed Anal 2019; 176:112817. [DOI: 10.1016/j.jpba.2019.112817] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Revised: 08/14/2019] [Accepted: 08/17/2019] [Indexed: 01/25/2023]
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23
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Bueno M, Resconi VC, Campo MM, Ferreira V, Escudero A. Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees. Food Chem 2019; 281:49-56. [DOI: 10.1016/j.foodchem.2018.12.082] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 12/10/2018] [Accepted: 12/15/2018] [Indexed: 12/15/2022]
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24
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Schena T, Farrapeira R, Bjerk TR, Krause LC, Mühlen C, Caramão EB. Fast two‐dimensional gas chromatography applied in the characterization of bio‐oil from the pyrolysis of coconut fibers. SEPARATION SCIENCE PLUS 2019. [DOI: 10.1002/sscp.201800129] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Tiago Schena
- Universidade Federal do Rio Grande do Sul (UFRGS)Instituto de Química Porto Alegre RS Brazil
| | - Rafael Farrapeira
- Programa de Pós‐Graduação em Biotecnologia IndustrialUniversidade Tiradentes (UNIT) Aracaju SE Brazil
| | - Thiago R. Bjerk
- Programa de Pós‐Graduação em Biotecnologia IndustrialUniversidade Tiradentes (UNIT) Aracaju SE Brazil
| | - Laiza C. Krause
- Programa de Pós‐Graduação em Biotecnologia IndustrialUniversidade Tiradentes (UNIT) Aracaju SE Brazil
- INCT E&AUFBA Salvador BA Brazil
| | - Carin Mühlen
- Departamento de QuímicaUniversidade Estadual do Rio de Janeiro (UERJ) Rezende RJ Brazil
| | - Elina B. Caramão
- Universidade Federal do Rio Grande do Sul (UFRGS)Instituto de Química Porto Alegre RS Brazil
- Programa de Pós‐Graduação em Biotecnologia IndustrialUniversidade Tiradentes (UNIT) Aracaju SE Brazil
- INCT E&AUFBA Salvador BA Brazil
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25
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Belinato JR, Dias FFG, Caliman JD, Augusto F, Hantao LW. Opportunities for green microextractions in comprehensive two-dimensional gas chromatography / mass spectrometry-based metabolomics - A review. Anal Chim Acta 2018; 1040:1-18. [PMID: 30327098 DOI: 10.1016/j.aca.2018.08.034] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Revised: 08/15/2018] [Accepted: 08/17/2018] [Indexed: 10/28/2022]
Abstract
Microextractions have become an attractive class of techniques for metabolomics. The most popular technique is solid-phase microextraction that revolutionized the field of modern sample preparation in the early nineties. Ever since this milestone, microextractions have taken on many principles and formats comprising droplets, fibers, membranes, needles, and blades. Sampling devices may be customized to impart exhaustive or equilibrium-based characteristics to the extraction method. Equilibrium-based approaches may rely on additional methods for calibration, such as diffusion-based or on-fiber kinetic calibration to improve bioanalysis. In addition, microextraction-based methods may enable minimally invasive sampling protocols and measure the average free concentration of analytes in heterogeneous multiphasic biological systems. On-fiber derivatization has evidenced new opportunities for targeted and untargeted analysis in metabolomics. All these advantages have highlighted the potential of microextraction techniques for in vivo and on-site sampling and sample preparation, while many opportunities are still available for laboratory protocols. In this review, we outline and discuss some of the most recent applications using microextractions techniques for comprehensive two-dimensional gas chromatography-based metabolomics, including potential research opportunities.
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Affiliation(s)
- João R Belinato
- Institute of Chemistry, University of Campinas, Campinas, SP, 13083-970, Brazil; National Institute of Science and Technology in Bioanalysis (INCTBio), Campinas, SP, 13083-970, Brazil
| | - Fernanda F G Dias
- Institute of Chemistry, University of Campinas, Campinas, SP, 13083-970, Brazil; National Institute of Science and Technology in Bioanalysis (INCTBio), Campinas, SP, 13083-970, Brazil
| | - Jaqueline D Caliman
- Institute of Chemistry, University of Campinas, Campinas, SP, 13083-970, Brazil; National Institute of Science and Technology in Bioanalysis (INCTBio), Campinas, SP, 13083-970, Brazil
| | - Fabio Augusto
- Institute of Chemistry, University of Campinas, Campinas, SP, 13083-970, Brazil; National Institute of Science and Technology in Bioanalysis (INCTBio), Campinas, SP, 13083-970, Brazil
| | - Leandro W Hantao
- Institute of Chemistry, University of Campinas, Campinas, SP, 13083-970, Brazil.
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26
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Sciarrone D, Schepis A, Zoccali M, Donato P, Vita F, Creti D, Alpi A, Mondello L. Multidimensional Gas Chromatography Coupled to Combustion-Isotope Ratio Mass Spectrometry/Quadrupole MS with a Low-Bleed Ionic Liquid Secondary Column for the Authentication of Truffles and Products Containing Truffle. Anal Chem 2018; 90:6610-6617. [DOI: 10.1021/acs.analchem.8b00386] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Danilo Sciarrone
- Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, University of Messina, Polo Annunziata, Viale Annunziata, 98168, Messina, Italy
| | - Antonino Schepis
- Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, University of Messina, Polo Annunziata, Viale Annunziata, 98168, Messina, Italy
| | - Mariosimone Zoccali
- Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, University of Messina, Polo Annunziata, Viale Annunziata, 98168, Messina, Italy
| | - Paola Donato
- Dipartimento di Scienze Biomediche, Odontoiatriche e delle Immagini Morfologiche e Funzionali, University of Messina, via Consolare Valeria, 98125, Messina, Italy
| | - Federico Vita
- Department of Agriculture, Food and Environment, University of Pisa, Via Mariscoglio 34, 56124, Pisa, Italy
| | - Donato Creti
- Enrico Giotti S.p.A., a Subsidiary of McCormick & Company, Inc., Via Pisana 592, 50018, Scandicci, Florence, Italy
| | - Amedeo Alpi
- Dipartimento di Scienze Agrarie, Alimentari, Agro-ambientali, Laboratorio di Fisiologia Vegetale, University of Pisa, Via Mariscoglio 34, 56124, Pisa, Italy
| | - Luigi Mondello
- Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, University of Messina, Polo Annunziata, Viale Annunziata, 98168, Messina, Italy
- Chromaleont S.r.l., Via Leonardo Sciascia CoopFede, Pal. B, 98168, Messina, Italy
- University Campus Bio-Medico of Rome, via Álvaro del Portillo 21, 00128, Rome, Italy
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27
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Dymerski T. Two-Dimensional Gas Chromatography Coupled With Mass Spectrometry in Food Analysis. Crit Rev Anal Chem 2018; 48:252-278. [PMID: 29185796 DOI: 10.1080/10408347.2017.1411248] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The development of instrumental analytical techniques provided the opportunity for in-depth characterization of many food matrices. In particular, the use of gas chromatography coupled with mass spectrometry gives impressive results in terms of quality and authenticity testing, conducting food freshness evaluations and contamination assessments. A new variant of gas chromatography, namely two-dimensional gas chromatography (GC × GC), and various versions of mass spectrometry have been developed since last 15 years, and they still remain at the time of their renaissance. The present critical review is focused on the use of GC × GC coupled with mass spectrometry for qualitative and quantitative reasons in food analysis. It is explained how powerful analytical tool is above-mentioned technical solution. Special attention is devoted to the issues related to the development of this technique during last years in terms of key construction elements, such as modulators and MS detectors. Finally, the critical discussion on many various aspects including advantages and more important disadvantages, caused probable moderate interest of this solution, in food analytics is concerned.
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Affiliation(s)
- Tomasz Dymerski
- a Faculty of Chemistry, Department of Analytical Chemistry , Gdańsk University of Technology , Gdańsk , Poland
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28
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Tietel Z, Masaphy S. True morels (Morchella)—nutritional and phytochemical composition, health benefits and flavor: A review. Crit Rev Food Sci Nutr 2017; 58:1888-1901. [DOI: 10.1080/10408398.2017.1285269] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Zipora Tietel
- Gilat Research Center, Agricultural Research Organization, M.P. Negev Israel
| | - Segula Masaphy
- Applied Microbiology and Mycology Department, MIGAL, Kiryat Shmona, Israel
- Tel Hai College, Upper Galilee, Israel
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29
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Savini S, Loizzo MR, Tundis R, Mozzon M, Foligni R, Longo E, Morozova K, Scampicchio M, Martin-Vertedor D, Boselli E. Fresh refrigerated Tuber melanosporum truffle: effect of the storage conditions on the antioxidant profile, antioxidant activity and volatile profile. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2927-x] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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30
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Compagnone D, Francia GD, Natale CD, Neri G, Seeber R, Tajani A. Chemical Sensors and Biosensors in Italy: A Review of the 2015 Literature. SENSORS 2017; 17:s17040868. [PMID: 28420110 PMCID: PMC5424745 DOI: 10.3390/s17040868] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/30/2017] [Revised: 03/29/2017] [Accepted: 04/11/2017] [Indexed: 12/14/2022]
Abstract
The contributions of Italian researchers to sensor research in 2015 is reviewed. The analysis of the activities in one year allows one to obtain a snapshot of the Italian scenario capturing the main directions of the research activities. Furthermore, the distance of more than one year makes meaningful the bibliometric analysis of the reviewed papers. The review shows a research community distributed among different scientific disciplines, from chemistry, physics, engineering, and material science, with a strong interest in collaborative works.
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Affiliation(s)
- Dario Compagnone
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy.
| | - Girolamo Di Francia
- ENEA Italian National Agency for New Technologies, Energy and Sustainable Economic Development, P.le E. Fermi 1, Napoli 80055, Italy.
| | - Corrado Di Natale
- Department of Electronic Engineering, University of Rome Tor Vergata, 00133 Roma, Italy.
| | - Giovanni Neri
- Department of Engineering, University of Messina, 98166 Messina, Italy.
| | - Renato Seeber
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy.
| | - Antonella Tajani
- Department of Physical Science and Technologies of Matter, National Research Council, 00133 Roma, Italy.
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31
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Rosa-Gruszecka A, Gange AC, Harvey DJ, Jaworski T, Hilszczański J, Plewa R, Konwerski S, Hilszczańska D. Insect-truffle interactions – potential threats to emerging industries? FUNGAL ECOL 2017. [DOI: 10.1016/j.funeco.2016.10.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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32
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33
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Comparison of Three Solid Phase Materials for the Extraction of Carboxylic Acids from River Water Followed by 2D GC × GC-TOFMS Determination. Int J Anal Chem 2016; 2016:6396938. [PMID: 27274730 PMCID: PMC4870361 DOI: 10.1155/2016/6396938] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2015] [Revised: 11/29/2015] [Accepted: 01/13/2016] [Indexed: 11/17/2022] Open
Abstract
The extraction and determination of aliphatic and aromatic carboxylic acids as well as their influence on the aromaticity and molecularity relationship of natural organic matter (NOM) in water are reported in this study. Three solid phase extraction (SPE) sorbents were used and their extraction efficiencies evaluated after chromatographic determinations (using gas chromatography with a time of flight mass spectrometer (GC × GC-TOFMS) and liquid chromatography with organic carbon detector (LC-OCD)). More than 42 carboxylic acids were identified in raw water from the Vaal River, which feeds the Lethabo Power Generation Station, South Africa, with cooling water. The aromatic carboxylic acid efficiency (28%) was achieved by using Strata™ X SPE while the highest aliphatic carboxylic acid efficiency (92.08%) was achieved by silica SPE. The hydrophobic nature of NOM in water depends on the nature of organic compounds in water, whether aromatic or aliphatic. The LC-OCD was used to assess the hydrophobicity levels of NOM as a function of these carboxylic acids in cooling water. The LC-OCD results showed that the aromatic nature of NOM in SPE filtered water followed the order Silica>Strata X>C-18. From the results, the hydrophobicity degree of the samples depended on the type and number of carboxylic acids that were removed by the SPE cartridges.
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34
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Zhang N, Chen H, Sun B, Mao X, Zhang Y, Zhou Y. Comparative Analysis of Volatile Composition in Chinese Truffles via GC × GC/HR-TOF/MS and Electronic Nose. Int J Mol Sci 2016; 17:412. [PMID: 27058524 PMCID: PMC4848886 DOI: 10.3390/ijms17040412] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2016] [Revised: 03/04/2016] [Accepted: 03/10/2016] [Indexed: 11/16/2022] Open
Abstract
To compare the volatile compounds of Chinese black truffle and white truffle from Yunnan province, this study presents the application of a direct solvent extraction/solvent-assisted flavor evaporation (DSE-SAFE) coupled with a comprehensive two-dimensional gas chromatography (GC × GC) high resolution time-of-flight mass spectrometry (HR-TOF/MS) and an electronic nose. Both of the analytical methods could distinguish the aroma profile of the two samples. In terms of the overall profile of truffle samples in this research, more kinds of acids were detected via the method of DSE-SAFE. Besides, compounds identified in black truffle (BT), but not in white truffle (WT), or vice versa, and those detected in both samples at different levels were considered to play an important role in differentiating the two samples. According to the analysis of electronic nose, the two samples could be separated, as well.
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Affiliation(s)
- Ning Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Haitao Chen
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing 100048, China.
| | - Xueying Mao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Ying Zhou
- Yunnan ZhuoYi Food Company LTD, Jiangchuan 650032, China.
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35
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Splivallo R, Culleré L. The Smell of Truffles: From Aroma Biosynthesis to Product Quality. SOIL BIOLOGY 2016. [DOI: 10.1007/978-3-319-31436-5_23] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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36
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Wohlfahrt S, Fischer M, Varga J, Saraji-Bozorgzad MR, Matuschek G, Denner T, Zimmermann R. Dual-Stage Consumable-Free Thermal Modulator for the Hyphenation of Thermal Analysis, Gas Chromatography, and Mass Spectrometry. Anal Chem 2015; 88:640-4. [DOI: 10.1021/acs.analchem.5b04183] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sebastian Wohlfahrt
- Joint Mass Spectrometry Centre, Helmholtz Zentrum Muenchen, Comprehensive
Molecular Analytics, 85764 Neuherberg, Germany
- Joint Mass
Spectrometry Centre, University Rostock, Chair for Analytical Chemistry, 18059 Rostock, Germany
| | - Michael Fischer
- Joint Mass Spectrometry Centre, Helmholtz Zentrum Muenchen, Comprehensive
Molecular Analytics, 85764 Neuherberg, Germany
- Joint Mass
Spectrometry Centre, University Rostock, Chair for Analytical Chemistry, 18059 Rostock, Germany
| | - Janos Varga
- Joint Mass
Spectrometry Centre, University Rostock, Chair for Analytical Chemistry, 18059 Rostock, Germany
- University of Augsburg, Chair
of Resource Strategy, 86159 Augsburg, Germany
| | | | - Georg Matuschek
- Joint Mass Spectrometry Centre, Helmholtz Zentrum Muenchen, Comprehensive
Molecular Analytics, 85764 Neuherberg, Germany
| | | | - Ralf Zimmermann
- Joint Mass Spectrometry Centre, Helmholtz Zentrum Muenchen, Comprehensive
Molecular Analytics, 85764 Neuherberg, Germany
- Joint Mass
Spectrometry Centre, University Rostock, Chair for Analytical Chemistry, 18059 Rostock, Germany
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