Inexpensive spring truffles or exquisite piedmont truffles?

Some truffles are particularly expensive and therefore often the target of food fraud. For example, high-priced Piedmont truffles (Tuber magnatum) are often difficult to distinguish from the cheaper spring truffles (T. borchii) on the basis of their appearance. Two scientists from the Leibniz Institute for Food Systems Biology at the Technical University of Munich have now developed a new method of analysis. This allows both truffle species to be distinguished objectively and clearly using just two marker compounds. "The method is also fundamentally suitable for routine analyses," explains principal investigator Martin Steinhaus.

Both Piedmont and spring truffles are white truffles. In contrast to black truffles, white truffles have an intense aroma. As this evaporates when heated, the white truffle is not cooked with the dish, but rather shaved over the finished dish.

One of the most expensive foods

At a price of 2,000 to 3,000 US dollars per specimen, the Piedmont truffle is one of the most expensive foods in the world. In contrast, a spring truffle currently costs only 250 to 700 US dollars. The higher price of the Piedmont truffle is due to its stronger and richer flavor as well as difficulties in cultivating it. While other truffles, including the spring truffle, thrive successfully in plantations, the cultivation of the Piedmont truffle has hardly been successful to date.

Whereas there are considerable differences in price and availability, the appearance of the Piedmont and spring truffles is often very similar. "Therefore, the incentive to market cheap and easily available spring truffles as Piedmont truffles is great," says first author Philipp Schlumpberger.

Two truffle markers identified

As part of a project funded by the German Federal Ministry of Food and Agriculture, the two scientists have now developed a new analytical method. This allows both truffle species to be objectively distinguished on the basis of just two marker compounds. These are furan-2(5H)-one and bis(methylsulfanyl)methane.

In their study, the two researchers used the automated Solvent-Assisted Flavor Evaporation (aSAFE) method developed and established at the Leibniz Institute. This method is particularly suitable to isolate even heat-sensitive volatile food ingredients in an artifact-free and reproducible manner. "This was very helpful in finding the two substances among thousands of other compounds and subsequently proving their marker properties using precise quantitation methods," explains Martin Steinhaus.

Without exception, the scientists found higher concentrations of bis(methylsulfanyl)methane in all Piedmont truffle samples than in the spring truffle samples. In contrast, the furan-2(5H)-one concentration was significantly higher in all spring truffle samples than in the Piedmont truffle samples.

"In summary, our data show that the quantitation of the two marker compounds is a suitable analytical approach to objectively distinguish between the two truffle species," continued food chemist Martin Steinhaus. In view of the comparatively low equipment requirements for the quantitative determination, the method can be used directly in routine analysis, according to the researcher.

Publication: Schlumpberger, P., and Steinhaus, M. (2024). Identification of bis(methylsulfanyl)methane and furan-2(5H)-one as volatile marker compounds for the differentiation of the white truffle species Tuber magnatum and Tuber borchii. J Agric Food Chem. https://www.doi.org/10.1021/acs.jafc.4c00714

Funding: The study was supported by funds of the Federal Ministry of Food and Agriculture (BMEL) based on a decision of the Parliament of the Federal Republic of Germany via the Federal Office for Agriculture and Food (BLE) under the innovation support program (grant no. 2816504314).

More Information:
Information on the automated Solvent-Assisted Flavor Evaporation (aSAFE) method

https://www.leibniz-lsb.de/en/press-public-relations/translate-to-englisch-press...

https://www.youtu.be/_LnGns5As5s

Contacts:

Scientific Contact:

PD Dr. Martin Steinhaus
Head of the Research Group Food Metabolome Chemistry
Leibniz Institute for Food Systems Biology
at the Technical University of Munich (Leibniz-LSB@TUM)
Lise-Meitner-Str. 34
85354 Freising, Germany
Tel.: +49 8161 71-2991
E-mail: m.steinhaus.leibniz-lsb(at)tum.de

Press Contact at Leibniz-LSB@TUM:

Dr. Gisela Olias
Knowledge Transfer, Press and Public Relations
Tel.: +49 8161 71-2980
E-mail: g.olias.leibniz-lsb(at)tum.de
www.leibniz-lsb.de

Information about the Institute:

The Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM) comprises a new, unique research profile at the interface of Food Chemistry & Biology, Chemosensors & Technology, and Bioinformatics & Machine Learning. As this profile has grown far beyond the previous core discipline of classical food chemistry, the institute spearheads the development of a food systems biology. Its aim is to develop new approaches for the sustainable production of sufficient quantities of food whose biologically active effector molecule profiles are geared to health and nutritional needs, but also to the sensory preferences of consumers. To do so, the institute explores the complex networks of sensorically relevant effector molecules along the entire food production chain with a focus on making their effects systemically understandable and predictable in the long term.

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