Aroma‐volatile profile and its changes in Australian grown black Périgord truffle (Tuber melanosporum) during storage

Abstract

SummaryBlack Périgord truffle (Tuber melanosporum) is one of the most expensive fungi in the world that appreciated by gourmets. Studies have indicated the impact of growing location and soil microorganisms on the aroma profile of truffle. The aroma profile of West Australian black Périgord truffle (Tuber melanosporum) has not been previously reported, which was studied over a 14 day storage period. Sixty‐four compounds were identified in all truffle samples. Significant changes (P > 0.05) were observed in 11 key volatiles (carbon dioxide, acetaldehyde, 2‐butanone, 3‐methyl‐1‐butanal, toluene, 2‐butenal, formic acid 2‐methyl butyl ester, 3‐methyl‐1‐butanol, 6‐methyl‐2‐heptanol, 3‐octanol and dimethyl sulfoxide) over time. Comparison of these results against published aroma profile of European grown black Périgord truffle identified number of significant similarities and differences were also detected. Dimethyl sulfoxide, a compound previously identified in European grown white truffle (Tuber magnatum), was detected. Principle component analysis (PCA) showed that the major changes in the truffle aroma profile took place in the first 7 days of storage.