Comparison of the fragrance constituents of Tuber aestivum and Tuber brumale gathered in Hungary

Authors

  • M. Kiss
  • M. Csóka
  • J. Györfi
  • K. Korány

Abstract

Scent components from two species of Tuber truffles gleaned in Hungary were examined with gas chromatography-mass spectrometry subsequent to Likens-Nickerson simultaneous distillation extraction. The analysis revealed several differences between them. In Tuber aestivum the abundant presence of aliphatic alcohols was the most characteristic feature, while in Tuber brumale methoxy methyl benzenes proved to be the most dominant aroma constituents. The latter components were totally absent from Tuber aestivum, so they could be the main distinctive key-substances between the Hungarian summer and winter truffle species. Of the characteristic C8 compounds present in most mushrooms only 3-octanone, 1-octen-3-one and 3-octanol were identified in both species, in T. aestivum they were found in a larger proportion.

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Published

2012-03-05

Issue

Vol. 84 No. 1 (2011): Journal of Applied Botany and Food Quality

Section

Article

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