Volatile profile of truffles, truffles sauces and truffles flavored oils by using HS-SPME-GC-MS

Truffles (Tuber spp.) are part of the ascomycota phylum of the fungi kingdom and are found underground, growing as symbionts with specific trees by forming ectomycorrhizae1. They are highly prized by local people and food connoisseurs worldwide for the unique aromas they add to dishes. However, their cultivation is hard to control and depends on many factors such as soil conditions, temperature, humidity, and the surrounding flora and fauna2, and consequently truffles are amongst the most expensive foodstuffs in the world, costing as much as 600€ to 6000€ per kilogram3. Tuber magnatum (white truffle) is considered to have the most complex aroma and is thus more expensive than T. melanosporum (black truffle) and T.aestivum (summer truffle), the latter being the least flavorful and most readily available truffle4. Truffles have a characteristic aroma, but it is subject to variations because of such factors as the geographical origin, maturity, hydration, and storage conditions of the truffle3. Also, the distinctions in the aromas of various subspecies can be attributed to the predominance of different compounds. 
The present work examined a wide variety of natural and artificial truffle flavored oils to identify molecules characteristic of a truffle species (white T.magnatum, black T.melanosporum, and summer T.aestivum), and used these results to assess how well these products mimic the aromas of raw truffle, in order to provide information that can help producers optimize their products and consumers as well. The study analyzed the three species of truffles themselves, natural and artificial truffle oils made from or in imitation of truffle species, and finally, sauces made from T. aestivum, since the latter are the most widely consumed and readily available truffle products in supermarkets in Italy and Europe, yet to date have not been the subject of scientific analyses. To our best knowledge, no previous study has examined such a variety of truffle products.