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美国卫生研究院文献>Food Science Nutrition
>Component features odor‐active volatiles and acute oral toxicity of novel white‐colored truffle Tuber japonicum native to Japan
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Component features odor‐active volatiles and acute oral toxicity of novel white‐colored truffle Tuber japonicum native to Japan
Component analysis of a novel white‐colored truffle native to Japan, , was performed to determine its characteristic features. The analysis of odor‐active volatile compound showed a high contribution of 1‐octen‐3‐ol and 3‐methyl‐2,4‐dithiapentane to the odor of . Although 2,4‐dithiapentane is a key odorant of well‐known white truffle , 3‐methyl‐2,4‐dithiapentane was detected from the ripe . The chemical components of showed no clear difference with those of edible truffles and . It was rich in crude protein, crude fiber, and minerals (especially potassium), and low in crude fat. Glutamine and glutamic acid were detected in as free amino acids, while contained a large amount of alanine. Acute oral toxicity tests showed no abnormality, with an LD value of over 2000 mg/kg under the test conditions. The present study may support future market distribution of as a high‐class foodstuff.
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