We've updated our Privacy Policy to make it clearer how we use your personal data.

We use cookies to provide you with a better experience. You can read our Cookie Policy here.

Advertisement
Rectangle Image
News

Sniffing Out Real Truffles

Rectangle Image
News

Sniffing Out Real Truffles

Credit: Pixabay.
Read time:
 

At a cost of thousands of dollars per pound, truffles are an expensive food. The fungi are prized for their distinctive aroma, and many foods claim truffles or their aromas as ingredients. But some of these foods may actually contain a much less pricey synthetic truffle compound. To help detect food fraud, researchers report in Analytical Chemistry that they have developed a technique that discriminates between these natural and synthetic compounds.

White truffles (Tuber magnatum Pico) are the most valuable species of the fungus, and researchers have previously identified bis(methylthio)methane as the key compound responsible for white truffle aroma. Synthetic bis(methylthio)methane, produced from petrochemicals, has been approved by the World Health Organization as a food additive, yet some foods made with this cheaper compound may still command a premium price if consumers believe that they contain authentic white truffles. Current methods cannot reliably discriminate between natural and synthetic bis(methylthio)methane. To help fight food fraud, Luigi Mondello and colleagues wanted to develop a new approach.


The researchers exploited the differences in carbon isotope ratios between plant- and petroleum-derived versions of bis(methylthio)methane. After optimizing the technique of multidimensional gas chromatography coupled to combustion-isotope ratio mass spectrometry, they used the method to compare the carbon isotope ratios of bis(methylthio)methane from 24 genuine white truffles harvested at different locations in Italy, two commercial intact truffles and 14 commercial samples of foods flavored with truffles or truffle aroma. The approach could clearly discriminate foods that contained synthetic truffle aroma or a mixture of synthetic and natural aromas, and it could distinguish among products containing white truffle and those containing other species of the fungus. The researchers conclude that the improved technique can help validate foods that claim to contain truffles or natural truffle aroma.

This article has been republished from materials provided by the American Chemical Society. Note: material may have been edited for length and content. For further information, please contact the cited source.

Reference
Multidimensional Gas Chromatography Coupled to Combustion-Isotope Ratio Mass Spectrometry/Quadrupole MS with a Low-Bleed Ionic Liquid Secondary Column for the Authentication of Truffles and Products Containing Truffle. Danilo Sciarrone, Antonino Schepis, Mariosimone Zoccali, Paola Donato, Federico Vita, Donato Creti, Amedeo Alpi, and Luigi Mondello. Anal. Chem.,DOI:10.1021/acs.analchem.8b00386.

Advertisement