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In this study, E-nose and SPME-GC/MS were applied to compare the odour patterns and volatile compounds of two truffle species harvested in different areas of Campania (Southern Italy). In total, 107 Tuber mesentericum (black truffle) and 60 Tuber borchii (bianchetto truffle) truffles were sampled in areas of Avellino, Salerno, Benevento, and Caserta. The E-nose correctly discriminated between Tuber mesentericum and Tuber borchii truffles. The GC/MS analysis revealed qualitative-quantitative differences between Tuber mesentericum and Tuber borchii, with a prevalence of volatile phenols and aromatic compounds for the black truffle, which are responsible for smoky and floral aromas, and ketones, alcohols, aldehydes, and thiophene derivatives for the bianchetto truffle, mostly responsible for earthy mushroom- and garlic-like aromas. The discriminant analysis performed on the E-nose data pattern provided an average correct classification between 55 and 60% for the same species collected in different sites. Tuber borchii truffles were better discriminated based on the harvesting altitude (hilly and coastal areas). GC/MS revealed quantitative differences in the volatile compounds of truffles of the same species collected in different areas, with variations in abundance based on the harvesting site. The distinctive profile of volatile compounds could represent a useful chemical marker to be investigated to authenticate the truffle harvesting area. [ABSTRACT FROM AUTHOR]

In this study, E-nose and SPME-GC/MS were applied to compare the odour patterns and volatile compounds of two truffle species harvested in different areas of Campania (Southern Italy). In total, 107 Tuber mesentericum (black truffle) and 60 Tuber borchii (bianchetto truffle) truffles were sampled in areas of Avellino, Salerno, Benevento, and Caserta. The E-nose correctly discriminated between Tuber mesentericum and Tuber borchii truffles. The GC/MS analysis revealed qualitative-quantitative differences between Tuber mesentericum and Tuber borchii, with a prevalence of volatile phenols and aromatic compounds for the black truffle, which are responsible for smoky and floral aromas, and ketones, alcohols, aldehydes, and thiophene derivatives for the bianchetto truffle, mostly responsible for earthy mushroom- and garlic-like aromas. The discriminant analysis performed on the E-nose data pattern provided an average correct classification between 55 and 60% for the same species collected in different sites. Tuber borchii truffles were better discriminated based on the harvesting altitude (hilly and coastal areas). GC/MS revealed quantitative differences in the volatile compounds of truffles of the same species collected in different areas, with variations in abundance based on the harvesting site. The distinctive profile of volatile compounds could represent a useful chemical marker to be investigated to authenticate the truffle harvesting area.