Method for detecting aroma substance of Yunnan truffle

Abstract

The invention discloses a method for detecting the aroma substance of a Yunnan truffle. The method is characterized by extracting the aroma substances in the truffle; detecting and analyzing the aromasubstances by gas chromatography and mass spectrometry; smelling the truffle by a sensory evaluation method, and establishing multiple sensory attributes; screening out a key aroma substance; using apartial least squares method to determine the correlation between the aroma substances in the truffle and the sensory attributes, and identifying the characteristic aroma substance in the truffle according to the correlation between the aroma substance and fragrance. The method, by means of headspace solid phase micro extraction, gas chromatography and mass spectrometry and sensory smelling, qualitatively and quantitatively analyzes and sensorially evaluates the characteristic aroma substances of different fresh truffles of the same origin, scores the non-fragrance branch, analyzes the data by means of chemometrics software and establishes a truffle aroma substance and sensory model. The method analyzes the volatile aroma substances in the truffle qualitatively and quantitatively, and screens out the key aroma substance which constitutes the truffle.

Description

technical field [0001] The invention relates to a method for detecting aroma substances of Yunnan truffle, belonging to the technical field of analysis and detection. Background technique [0002] Truffle, also known as truffle, is a symbiotic fungus that strictly relies on other organisms to complete its own life cycle. It generally grows on the roots of plants, establishes ectomycorrhizae, and forms fruiting bodies. Many foreign researchers have done some research on truffle varieties. So far, more than 200 kinds of volatile organic compounds have been found in different varieties of truffles. Food flavor researchers describe the aroma of truffles as: sexy, alluring, earthy, musky, spicy and unique garlic. Although different truffle varieties have different odors, the eight-carbon compounds account for a large proportion of volatile flavors, mainly including: 1-octen-3-ol, 3-octanol, 2-octene-1 -alcohol, 1-octen-3-one, 3-octanone, etc. Some sulfur-containing compounds, ...

AI Technical Summary

Problems solved by technology

Mass spectrometry can perform effective qualitative analysis, but it is powerless for the analysis of complex organic compounds; while chromatography is an effective separation and analysis method for organic compounds, especially suitable for quantitative analysis of organic compounds, but qualitative analysis is more difficult. difficulty

Images