Characterisation of key aroma compounds in Burgundy truffle

Burgundy truffle plays an important role in the region's economic market. One of the objectives of this project is to better understand the origin and diversity of Burgundy truffle aromas. Aroma compounds of Burgundy truffles were investigated with sensory evaluation (Quantitative Descriptive Analysis, QDA) and two physical-chemical methods: - An analysis by Dynamic HeadSpace (DHS) coupled with Gas Chromatography - Mass Spectrometry (GC-MS) for volatile organic compounds (VOCs) identification, - A new in vitro analytical method by Proton Transfer Reaction - Time of Flight - Mass Spectrometry (PTR-ToF-MS) to obtain an aroma mass fingerprint of all the samples. With these different methods, we showed that aroma compounds of truffles are different according to varieties, harvests places and seasons