Canned black truffles, aroma

The volatile constituents of canned Black Perigord Truffles (Tuber Melanosporum) were analysed by dynamic headspace concentration gas chromatography - mass spectrometry. A total of 36 compounds were identified and described for the first time as canned black truffle aroma constituents. The modification of flavor and the possible formation of the compounds due to the heating treatment are discussed. 

Sensory Validation of Sampling and GC Techniques. The sensory evaluation was carried out by a panel of three judges (employees of Pebeyre Ltd.). For this study, an external odor port was attached to the gas vent of the D.C.I. system. After the thermal desorption of the volatiles from the trap, the rotary valve was positioned so that the unresolved aroma isolate went to our sniffing port. The response was mesured as similarity or dissimilarity to canned black truffle aroma. 

The volatile isolate desorbed and sensorially assessed at our odor port was described as typical of processed black truffle, showing that the Tenax had adsorbed and desorbed volatile components responsible for canned black truffle aroma. 

Since cooks report that processed black truffles have a particular aroma which is different and stronger than fresh truffle aroma, we decided to investigate the volatiles of canned black truffles. 

The aim of this study was to identify the volatiles of canned black truffles by capillary gas chromatography - mass spectrometry in order to assess the modification of aroma due to the thermal processing. 

TALOU ET AL. Aroma Composition of Canned Black Truffles... 

The headspace technique developed in the present study to isolate volatiles from canned black truffles performed satisfactorily. The aroma isolate obtained was described as typical, and 36 compounds were identified for the first time as canned clack truffle constituents. The formation of the major part of them could be correlated to the thermal treatment applied. 

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