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- 2022 (2)
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- Englisch (2)
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- Gas chromatography (2) (entfernen)
Organisationseinheit der BAM
- 1 Analytische Chemie; Referenzmaterialien (2) (entfernen)
The aim of this study was to identify specific truffle marker substances within the truffle aroma. The aroma profile of different truffle species was analyzed using static headspace sampling with gas chromatography mass spectrometry analysis (SHS/GC-MS). Possible marker substances were identified, taking the additional literature into account. The selected marker substances were tested in an experiment with 19 truffle dogs. The hypothesis “If trained truffle dogs recognize the substances as supposed truffles in the context of an experiment, they can be regarded as specific” was made. As it would be nearly impossible to investigate every other possible emitter of the same compounds to determine their specificity, this hypothesis was a reasonable approximation. We were interested in the question of what it is the dogs actually search for on a chemical level and whether we can link their ability to find truffles to one or more specific marker substances. The results of the dog experiment are not as unambiguous as could have been expected based on the SHS/GC-MS measurements. Presumably, the truffle aroma is mainly characterized and perceived by dogs by dimethyl sulfide and dimethyl disulfide. However, as dogs are living beings and not analytical instruments, it seems unavoidable that one must live with some degree of uncertainty regarding these results.
Aroma Sensing of Truffles
(2022)
The aim of this project is to develop a mobile technical device to search for truffles. This way, truffles can be harvested faster, cheaper and more efficiently compared to the current method using dogs.
For this purpose, suitable marker substances in the aroma of ripe truffles were identified using analytical-chemical methods. The collected data was used to create aroma profiles of different truffle species.
The specificity of possible marker substances was confirmed with a truffle dog study. The hypothesis “If trained truffle dogs recognize the substances as supposed truffles in the context of an experiment, they can be regarded as specific” was made. The results show that the truffle aroma is mainly characterized and perceived by dogs by dimethyl sulfide and dimethyl disulfide.
For the concentration measurement of these markers in the ambient air, we are currently building our own detector. The Challenge is to get a fast measurement with a very low limit of detection at the same time. The device will resemble a metal detector in terms of shape and handling and be particularly suitable for mobile use.
The R&D cooperation project between the Federal Institute for Materials Research and Testing (BAM) and sglux GmbH thus enables truffles to be harvested professionally and systematically. This brings the technical advances that have revolutionized agriculture over the last hundred years to truffle cultivation for the first time.