成熟度对印度块菌香气成分的影响

研究成熟度对印度块菌Tuber indicum香气成分的影响,并测定成熟印度块菌的关键香气成分。将3种不同成熟度的印度块菌,以固相微萃取(SPME)技术为香气富集方法,利用气相色谱-质谱联用(GC-MS)分析其香气成分。结果表明未成熟印度块菌中仅检测出4种香气成分,中度成熟阶段检测出8种,成熟阶段检测出13种,而且成熟阶段检测出的香气成分大多都是前人报道过对块菌香气有贡献的成分;通过计算成熟块菌各香气组分的香气活度值(OAV),可知二甲基硫醚、2,3-丁二酮、3-甲基正丁醛、2-甲基正丁醛、己醛、1-辛烯-3-醇这6种物质是印度块菌的关键香气成分(OAV>1)。

Effects of maturity degree on the aroma compounds of Tuber indicum

The objective of this study was to evaluate the effects of harvest maturity on the aroma components of Tuber indicum and analyze the key odor compounds of ripe Tuber indicum. The truffles with different harvest maturities were subjected to solid-phase micro-extraction (SPME) and evaluated by gas chromatography and mass spectrometry (GC-MS) for aroma components. The results showed that 4 aroma compounds were identified in unripe fruiting body, 8 in half ripe one and 13 in ripe one. Most of aroma compounds from ripe stage were previously described as responsible for truffle aroma. By calculating the odor activity value (OAV) of each aroma compound in ripe fruiting body, it was found that dimethyl sulfide, 2,3-butanedione, 3-methylbutanal, 2-methylbutanal, hexanal, and 1-octen-3-ol were the key odor compounds of Tuber indicum (OAV>1).