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Evaluation of aroma active compounds in Tuber fruiting bodies by gas chromatography–olfactometry in combination with aroma reconstitution and omission test

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Abstract

The aroma active compounds of three Tuber fruiting bodies (i.e., Tuber himalayense, Tuber indicum, and Tuber sinense) were firstly systematically evaluated by instrumental gas chromatography–olfactometry combining with quantitative analysis, aroma reconstitution, and omission tests. Twelve aroma active compounds were characterized by aroma extract dilution analysis, and 3-(methylthio) propanal, 3-methylbutanal, and 1-octen-3-ol with the highest flavor dilution (FD) factor (i.e., 1,024–2,048) were suggested as key contributors to the aroma. Odor activity value (OAV) was employed to determine the relative contribution of each compound to the aroma, and the compound with the highest FD factor also had the highest OAV (i.e., 10,234–242,951). Then, the synthetic blends of odorants (aroma reconstitution) were prepared with OAV larger than 15, and their aromas were very similar to the originals. Omission tests were carried out to verify the significance of 3-(methylthio) propanal, 1-octen-3-ol, and 3-methylbutanal as key compounds in the aroma of tested Tuber fruiting bodies.

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Acknowledgments

Financial supports from the National Natural Science Foundation of China (NSFC, project nos. 20976038 and 21176059), the Key Project of Chinese Ministry of Education (project no. 210132), Hubei Provincial Natural Science Foundation for Innovative Research Team (project no. 2008CDA002), Hubei Provincial Natural Science Foundation for Agriculture, Scientific Research Key Project of Hubei Provincial Department of Education (project no. Z20101401), Discipline Leader Project of Wuhan Municipality (project no. 200951830553), Key Technology R&D Program of Wuhan Municipality (project no. 201120822280-2), the Open Project Programs for the Key Laboratory of Fermentation Engineering (Ministry of Education), the National Key Laboratory of Biochemical Engineering (project no. 2010KF-06), and the State Key Laboratory of Bioreactor Engineering are gratefully acknowledged. Ya-Jie Tang also thanks the Chutian Scholar Program (Hubei Provincial Department of Education, China) (2006) and Program for New Century Excellent Talents in University (NCET, 2011).

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Authors and Affiliations

  1. Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, 430068, China

    Rui-Sang Liu, Dao-Cheng Li, Hong-Mei Li & Ya-Jie Tang

  2. Laboratory of Synthetic Biology, Shanghai Advanced Research Institute, Chinese Academy of Sciences, Shanghai, 201203, China

    Ya-Jie Tang

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  1. Rui-Sang Liu
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  2. Dao-Cheng Li
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  3. Hong-Mei Li
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Correspondence to Ya-Jie Tang.

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Rui-Sang Liu and Dao-Cheng Li contributed equally to this work.

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Liu, RS., Li, DC., Li, HM. et al. Evaluation of aroma active compounds in Tuber fruiting bodies by gas chromatography–olfactometry in combination with aroma reconstitution and omission test. Appl Microbiol Biotechnol 94, 353–363 (2012). https://doi.org/10.1007/s00253-011-3837-7

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  • DOI: https://doi.org/10.1007/s00253-011-3837-7

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