Flavor and Aroma Profiles of Truffle Oils by Thermal Desorption GC/MS

摘要

All four samples tested were fraudulent as they all were advertised as pure truffle oil in virgin olive oil, but were all found to contain significant quantities (as high as 0.2%) of 2,4-dithiapentane as well as several hydrocarbons. Three of the samples (#1, 2 & 4) also contained DMSO. Sample #3 also appeared to contain at least some additional oil other than the advertised pure virgin olive oil as it did not contain the alpha-farnesene typically associated with the presence of olive oil. The TD/GC/MS is a valuable analytical tool to identify potential contaminants or adulterants found in food products. The ability to use a different transfer line (the desorption tube needle) with each sample eliminates the potential cross contamination or carry over associated with most thermal desorption systems.