Isolation, truffle volatiles

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. 

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. 

The atmosphere of cold stored Black Truffles is particularly rich in volatile compounds which impart the truffle aroma. We therefore developed a modified gas headspace sampling procedure for their isolation. 

Volatile collection was generally begun the day after receiving the packages. 1000 kg of xmbrushed truffles were in storage when atmosphere capture was carried out. Three isolations were carried out in duplicate during February 1987. 

The headspace sampling technique developed in the present study to collect volatiles from cold stored Black Truffles performed adequately. Indeed, the aroma Isolate obtained was described as typical, and 11 minor compounds could be described for the first time as Black Truffle aroma constituents. Moreover, these results allowed the formulation of the first Nature-Identical Black Truffle aromatizer. 

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