We observe the change of aromatic compounds in the headspace of white truffles (Alba’s Truffle) after storage at +4 °C over a period of a few days. Measurements have been performed using SPME-GC-MS technique and the Pico2-electronic nose (EN) developed at Sensor Lab. in Brescia. The EN shows a very high sensitivity towards the truffle’s relevant molecules such as 2,4-dithiapentane and is able to detect gasses from truffle samples up to a mass of the order of 10 mg. As for truffle aging, results obtained with both techniques are strongly correlated and confirm that there is a variation of the truffle’s headspace after circa 5 days.
Study of white truffle aging with SPME-GC-MS and the Pico2-electronic nose
BATTISTUTTA, Franco;ZIRONI, Roberto
2005-01-01
Abstract
We observe the change of aromatic compounds in the headspace of white truffles (Alba’s Truffle) after storage at +4 °C over a period of a few days. Measurements have been performed using SPME-GC-MS technique and the Pico2-electronic nose (EN) developed at Sensor Lab. in Brescia. The EN shows a very high sensitivity towards the truffle’s relevant molecules such as 2,4-dithiapentane and is able to detect gasses from truffle samples up to a mass of the order of 10 mg. As for truffle aging, results obtained with both techniques are strongly correlated and confirm that there is a variation of the truffle’s headspace after circa 5 days.File in questo prodotto:
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