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首页> 外文会议>International Flavor Conference >BLACK TRUFFLE FLAVOR: INVESTIGATION INTO THE IMPACT OF HIGH-BOILING-POINT VOLATILES BY GC-OLFACTOMETRY
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BLACK TRUFFLE FLAVOR: INVESTIGATION INTO THE IMPACT OF HIGH-BOILING-POINT VOLATILES BY GC-OLFACTOMETRY

机译：黑色松露风味：GC-嗅觉测量的高沸点挥发物的影响

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摘要

Black Perigord Truffles (Tuber melanosporum Vitt.) are hypogeous mushrooms that are highly appreciated for their intense and typical flavor. Although more than 100 major and minor compounds have been reported as fresh truffle headspace constituents, little is known about the contribution of minor, high-boiling-point compounds to the overall flavor. Throughout the 2002 and 2003 truffle harvesting seasons, 123 truffle specimens from all major production regions have been analyzed by gas chromatography. Two complementary headspace sampling techniques have been used, dynamic headspace trapping on TENAX, and SPME extraction. Both olfactometric (GC-O) and instrumental detection (GC-MS) were applied and helped to identify the major black truffle odorants. Twelve of them were found to correspond to minor, high-boiling-point compounds. Among these potent odorants, aldehydes and sulphur compounds are particularly well represented.
机译：黑色格子松露（块茎黑孢子虫vitt。）是对其强烈和典型的味道非常感谢的上奇蘑菇。虽然100多种主要和轻微的化合物被报告为新鲜松露的顶空成分，但对于次要的高沸点化合物对整体风味的贡献很少。在2002年和2003年的Truffle收获季节中，通过气相色谱分析了来自所有主要生产区域的123个松露标本。已经使用了两个互补的顶空采样技术，Tenax上的动态顶部空间俘获，SPME提取。施加嗅觉量（GC-O）和仪器检测（GC-MS）并有助于识别主要的黑松露味剂。发现了12个对应于次要的高沸点化合物。在这些有效的气味中，醛和硫化合物特别良好。

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