Insights into VOCs variation derived from Chinese black truffles (Tuber indicum) between grades via E-nose, HS-SPME-GC-MS, and HS-GC-IMS

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-12 DOI:10.1016/j.fochx.2025.102981

Yiye Luo , Lusi Ouyang , Shuo Zhang , Yusheng Wang , Pingzhang Yao , Yin Liu , Xiaoyu Chen , Lin Yuan , Zhiyong Wu

{"title":"Insights into VOCs variation derived from Chinese black truffles (Tuber indicum) between grades via E-nose, HS-SPME-GC-MS, and HS-GC-IMS","authors":"Yiye Luo , Lusi Ouyang , Shuo Zhang , Yusheng Wang , Pingzhang Yao , Yin Liu , Xiaoyu Chen , Lin Yuan , Zhiyong Wu","doi":"10.1016/j.fochx.2025.102981","DOIUrl":null,"url":null,"abstract":"<div><div>This study investigated volatile organic compound (VOC) variations across commercial grades (G1, G2, G3) of Chinese black truffles (<em>Tuber indicum</em>) using electronic nose (<em>E</em>-nose), headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPM<em>E</em>-GC–MS), and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). E-nose analysis revealed significant differences in sulfur-containing and terpenic compounds between grades. HS-SPME-GC–MS identified 95 VOCs, with G1 exhibiting the highest diversity (75 compounds) and unique markers like 2-butanone. Orthogonal partial least squares-discriminant analysis (OPLS-DA) highlighted 86 discriminatory VOCs (VIP > 1). Odor activity value (OAV) analysis showed G1 had the strongest aroma intensity, driven by esters (ethyl isobutyrate, OAV = 6574) and alcohols (1-octen-3-ol, OAV = 3444). Higher-grade truffles (G1) contained distinct sulfur compounds absent in lower grades. This multi-technique approach provides a biochemical basis for refining truffle grading standards beyond morphological criteria.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 102981"},"PeriodicalIF":8.2000,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157525008284","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

This study investigated volatile organic compound (VOC) variations across commercial grades (G1, G2, G3) of Chinese black truffles (Tuber indicum) using electronic nose (E-nose), headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS), and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). E-nose analysis revealed significant differences in sulfur-containing and terpenic compounds between grades. HS-SPME-GC–MS identified 95 VOCs, with G1 exhibiting the highest diversity (75 compounds) and unique markers like 2-butanone. Orthogonal partial least squares-discriminant analysis (OPLS-DA) highlighted 86 discriminatory VOCs (VIP > 1). Odor activity value (OAV) analysis showed G1 had the strongest aroma intensity, driven by esters (ethyl isobutyrate, OAV = 6574) and alcohols (1-octen-3-ol, OAV = 3444). Higher-grade truffles (G1) contained distinct sulfur compounds absent in lower grades. This multi-technique approach provides a biochemical basis for refining truffle grading standards beyond morphological criteria.

查看原文本刊更多论文

利用电子鼻、HS-SPME-GC-MS和HS-GC-IMS分析中国黑松露不同等级挥发性有机化合物的差异

本研究采用电子鼻（E-nose）、顶空固相微萃取气相色谱-质谱（HS-SPME-GC-MS）和顶空气相色谱-离子迁移谱（HS-GC-IMS）技术研究了中国黑松露（Tuber indicum）不同商业等级（G1、G2、G3）中挥发性有机化合物（VOC）的变化。电子鼻分析显示，不同等级的含硫化合物和萜烯化合物存在显著差异。HS-SPME-GC-MS鉴定出95种挥发性有机化合物，G1表现出最高的多样性（75种化合物）和独特的标记，如2-丁酮。正交偏最小二乘-判别分析（OPLS-DA）突出了86种歧视性VOCs （VIP > 1）。气味活性值（OAV）分析表明，G1的香气强度最强，主要由酯类（异丁酸乙酯，OAV = 6574）和醇类（1-辛烯-3-醇，OAV = 3444）驱动。高等级松露（G1）含有明显的低等级松露所不含的硫化合物。这种多技术方法为改进松露分级标准提供了超越形态学标准的生化基础。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.