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Can We Discover Truffle's True Identity?

Staša Hamzić Gregorčič1,2, Lidija Strojnik1,2, Doris Potočnik1,2

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Elemental and isotope analysis can differentiate Slovenian truffles by species and origin. This method achieved 77% accuracy for geographical origin and 74% for species classification, aiding truffle authentication.

Keywords:
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Area of Science:

  • Geochemistry
  • Food Science
  • Analytical Chemistry

Background:

  • Truffles are highly valued culinary fungi.
  • Accurate species and origin identification is crucial for truffle market integrity.
  • Elemental and isotopic analysis offers a potential method for truffle characterization.

Purpose of the Study:

  • To characterize Slovenian truffles using elemental and stable isotope composition.
  • To classify truffles based on species and geographical origin using multivariate statistical analysis.
  • To identify key elemental and isotopic markers for truffle discrimination.

Main Methods:

  • Analysis of elemental composition (e.g., Sr, Ba, V, Pb, Ni, Cr, Zn, Mn, Mg, As, Cu).
  • Measurement of stable isotope ratios (e.g., δ18O, δ13C, δ15N).
  • Application of multivariate statistical analysis and cross-validation for classification.

Main Results:

  • Multivariate analysis achieved 77% correct classification for geographical origin and 74% for species discrimination.
  • Key parameters for geographical origin included Sr, Ba, V, Pb, Ni, Cr, Ba/Ca, and Sr/Ca ratios, along with δ18O and δ13C values.
  • Specific elements (V, Zn) and δ15N values differentiated *T. magnatum*, while Ni, Cr, Mn, Mg, As, and Cu separated *Tuber aestivum*.

Conclusions:

  • Elemental and stable isotope analysis can effectively differentiate Slovenian truffles by variety and geographical origin.
  • The findings suggest that truffle species selectively absorb nutrients based on soil type and environmental conditions.
  • Further research incorporating stable strontium isotopes is recommended to enhance truffle authentication capabilities.