Insights into VOCs variation derived from Chinese black truffles (Tuber indicum) between grades via E-nose, HS-SPME-GC-MS, and HS-GC-IMS
Yiye Luo, Lusi Ouyang, Shuo Zhang, Yusheng Wang, Pingzhang Yao, Ying Liu, Xiaoyu Chen, Yuan Lin, Zhi‐Yong Wu
Abstract
This study investigated volatile organic compound (VOC) variations across commercial grades (G1, G2, G3) of Chinese black truffles ( Tuber indicum ) using electronic nose ( E -nose), headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPM E -GC–MS), and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). E-nose analysis revealed significant differences in sulfur-containing and terpenic compounds between grades. HS-SPME-GC–MS identified 95 VOCs, with G1 exhibiting the highest diversity (75 compounds) and unique markers like 2-butanone. Orthogonal partial least squares-discriminant analysis (OPLS-DA) highlighted 86 discriminatory VOCs (VIP > 1). Odor activity value (OAV) analysis showed G1 had the strongest aroma intensity, driven by esters (ethyl isobutyrate, OAV = 6574) and alcohols (1-octen-3-ol, OAV = 3444). Higher-grade truffles (G1) contained distinct sulfur compounds absent in lower grades. This multi-technique approach provides a biochemical basis for refining truffle grading standards beyond morphological criteria. • First integrated E-nose/GC–MS/GC-IMS analysis of Chinese black truffle grades. • Identified 60 GC–MS and 26 GC-IMS discriminatory markers (VIP > 1). • Revealed G1-exclusive aroma compounds (2-butanone, dimethyl trisulfide). • Established ethyl isobutyrate (OAV = 6574) as key G1 aroma contributor. • Demonstrated VOC complexity reduction in lower commercial grades (G3).