Effect of Different Coating Materials on Black Périgord Truffle (Tuber melanosporum) Aroma Profile and Its Shelf Life

Abstract

AbstractBlack Périgord truffles (Tuber melanosporum) are the highest-priced edible fungus in the world due to their unique flavour, rarity, short growing season, difficulty in mass cultivating, and short shelf-life. The current industrial practices have not been effective in extending truffle shelf-life while preserving its aroma profiles. This study aimed to determine the effectiveness of several preservation methods on Australian-grown black Périgord truffles, which include assessing the changes in the volatile organic compounds (VOCs) of truffles treated with edible coatings, antimicrobial agents, or antioxidants such as chitosan, gum Arabic, kafirin, natamycin, tocopherol, vitamin C, and citric acid at the interval of 0, 7, and 14 days of storage. The study also aimed to assess the capability of gamma-cyclodextrin (γ-CD) in encapsulating truffle VOCs at the intervals of 0, 14, and 28 days of storage. Among all the edible coatings, chitosan-treated truffles had the least change in VOCs, especially the black truffle aroma volatile markers, 2-methyl-1-butanal, 2,4-dithiapentane, and dimethyl sulphide. Chitosan also resulted in no significant changes (P < 0.05) in the carbon dioxide emissions of truffle. The PCA plots showed that chitosan-coated samples displayed the least changes. The sole application of antimicrobial agents or antioxidants was ineffective in delaying the deterioration process. On the other hand, the results show that γ-CD was able to encapsulate 30 truffle’s VOCs, which included 3-methyl-1-butanal, 2-methyl-1-butanol, dimethyl sulphide, and 2,4-dithiapentane with no significant changes over the storage period.