biostudies-literatureFeng TNatural Science Foundation of ShanghaiShanghai Local Capacity Building Projectsthe National Natural Science Foundation of ChinaE3305https://www.ebi.ac.uk/biostudies/studies/S-EPMC6767217biostudies-literatureUnknown24(18)The volatile compounds of three different fresh-picked truffle varieties (Tuber sinensis, T1, Tuber sinoalbidum, T2 and Tuber sinoexcavatum, T3) were extracted by headspace solid-phase microextraction (HS-SPME). Separation and identification of volatile components and sulfur compounds were investigated by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS) and gas chromatography with flame photometric detection (GC-FPD). The results showed that 44, 43 and 44 volatile compounds were detected in T1, T2 and T3 samples, respectively. In addition, 9, 10 and 9 sulfur compounds were identified in three samples by GC-FPD, respectively. Combining physicochemical and sensory properties, T1 presented fatty, green and rotten cabbage odor; T2 exhibited mushroom, sulfuriMolecules (Basel, Switzerland)Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach.PMC6767217317719421609050380017ZR142600Yao LSun MShui MZhuang HSong SFeng TfalseCharacterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach.The volatile compounds of three different fresh-picked truffle varieties (Tuber sinensis, T1, Tuber sinoalbidum, T2 and Tuber sinoexcavatum, T3) were extracted by headspace solid-phase microextraction (HS-SPME). Separation and identification of volatile components and sulfur compounds were investigated by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS) and gas chromatography with flame photometric detection (GC-FPD). The results showed that 44, 43 and 44 volatile compounds were detected in T1, T2 and T3 samples, respectively. In addition, 9, 10 and 9 sulfur compounds were identified in three samples by GC-FPD, respectively. Combining physicochemical and sensory properties, T1 presented fatty, green and rotten cabbage odor; T2 exhibited mushroom, sulfuri2019-01-01T00:00:00Z2019 Sep2025-04-18T17:10:02.961Z2019-10-11T07:13:08ZS-EPMC67672173151437010.3390/molecules24183305