Speakers: Rachel Gehlhar and AnnMarie Thomas, University of St. Thomas, St. Paul, MN
Abstract: The distinctive aroma of truffles, particularly black truffles, is complex to quantify using current methods. Chefs who rely heavily on the use of this ingredient have voiced concerns about being able to consistently receive “good” truffles from their vendors as no standardized assessment technique exists. The goal of this research was to assess the feasibility of developing a method for measuring the quality of the smell of truffles, in order to quantitatively compare them. Our investigation included the use of various testing methods (including commercial electronic noses and GC-MS systems), as well as having chefs rate and comment on their impressions of the truffle aromas. In this poster we will present data sets illustrating the different measurements of truffle aroma detected by various analysis methods. We will discuss our reviews of the methods, the challenges of comparing truffles, and our recommendations for future research in this area.