Food Science, Plant Science, Agricultural and Biological Sciences, Biochemistry, Genetics and Molecular Biology
3
Scopus Publications
Scopus Publications
Effect of Different Coating Materials on Black Périgord Truffle (Tuber melanosporum) Aroma Profile and Its Shelf Life Kenny S. O. Choo, Maike Bollen, Gary A. Dykes, Ranil Coorey Food and Bioprocess Technology, 2025 Black Périgord truffles (Tuber melanosporum) are the highest-priced edible fungus in the world due to their unique flavour, rarity, short growing season, difficulty in mass cultivating, and short shelf-life. The current industrial practices have not been effective in extending truffle shelf-life while preserving its aroma profiles. This study aimed to determine the effectiveness of several preservation methods on Australian-grown black Périgord truffles, which include assessing the changes in the volatile organic compounds (VOCs) of truffles treated with edible coatings, antimicrobial agents, or antioxidants such as chitosan, gum Arabic, kafirin, natamycin, tocopherol, vitamin C, and citric acid at the interval of 0, 7, and 14 days of storage. The study also aimed to assess the capability of gamma-cyclodextrin (γ-CD) in encapsulating truffle VOCs at the intervals of 0, 14, and 28 days of storage. Among all the edible coatings, chitosan-treated truffles had the least change in VOCs, especially the black truffle aroma volatile markers, 2-methyl-1-butanal, 2,4-dithiapentane, and dimethyl sulphide. Chitosan also resulted in no significant changes (P < 0.05) in the carbon dioxide emissions of truffle. The PCA plots showed that chitosan-coated samples displayed the least changes. The sole application of antimicrobial agents or antioxidants was ineffective in delaying the deterioration process. On the other hand, the results show that γ-CD was able to encapsulate 30 truffle’s VOCs, which included 3-methyl-1-butanal, 2-methyl-1-butanol, dimethyl sulphide, and 2,4-dithiapentane with no significant changes over the storage period.
Aroma-volatile profile and its changes in Australian grown black Périgord truffle (Tuber melanosporum) during storage Kenny S. O. Choo, Maike Bollen, Gary A. Dykes, Ranil Coorey International Journal of Food Science and Technology, 2021 SummaryBlack Périgord truffle (Tuber melanosporum) is one of the most expensive fungi in the world that appreciated by gourmets. Studies have indicated the impact of growing location and soil microorganisms on the aroma profile of truffle. The aroma profile of West Australian black Périgord truffle (Tuber melanosporum) has not been previously reported, which was studied over a 14 day storage period. Sixty‐four compounds were identified in all truffle samples. Significant changes (P > 0.05) were observed in 11 key volatiles (carbon dioxide, acetaldehyde, 2‐butanone, 3‐methyl‐1‐butanal, toluene, 2‐butenal, formic acid 2‐methyl butyl ester, 3‐methyl‐1‐butanol, 6‐methyl‐2‐heptanol, 3‐octanol and dimethyl sulfoxide) over time. Comparison of these results against published aroma profile of European grown black Périgord truffle identified number of significant similarities and differences were also detected. Dimethyl sulfoxide, a compound previously identified in European grown white truffle (Tuber magnatum), was detected. Principle component analysis (PCA) showed that the major changes in the truffle aroma profile took place in the first 7 days of storage.
