Feng, Tao published the artcileCharacterization of the key aroma compounds in three truffle varieties from China by flavoromics approach, Quality Control of 505-10-2, the main research area is Tuber aroma compound dimethyl sulfide flavoromic; Yunnan Truffle; aroma recombination; flame photometric detector (FPD); flavoromics; gas chromatography-mass spectrometry (GC-MS); gas chromatography-olfactometry (GC-O); odor-active volatiles (OAV).
The volatile compounds of three different fresh-picked truffle varieties (Tuber sinensis, T1, Tuber sinoalbidum, T2 and Tuber sinoexcavatum, T3) were extracted by headspace solid-phase microextraction (HS-SPME). Separation and identification of volatile components and sulfur compounds were investigated by gas chromatog.-olfactometry (GC-O), gas chromatog.-mass spectrometry (GC-MS) and gas chromatog. with flame photometric detection (GC-FPD). The results showed that 44, 43 and 44 volatile compounds were detected in T1, T2 and T3 samples, resp. In addition, 9, 10 and 9 sulfur compounds were identified in three samples by GC-FPD, resp. Combining physicochem. and sensory properties, T1 presented fatty, green and rotten cabbage odor; T2 exhibited mushroom, sulfuric and musty odor notes; T3 had nutty, floral and roasted potato odor. Di-Me sulfide, 3-methylbutanal, di-Me disulfide, 3-octanone, bis(methylthio) methane, octanal, 1-octen-3-one, 1-octen-3-ol and benzeneacetaldehyde played indispensable roles in the overall aroma of three truffles. Finally, based on quant. concentration in T1, odorous compounds (OAV) > 1 were mixed to recombine aroma, demonstrating that these key aroma compounds based on OAV can successfully recombine pretty similar aroma of each variety.
Molecules published new progress about Food analysis. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Quality Control of 505-10-2.
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