Composition of commercial truffle flavored oils with GC–MS analysis and discrimination with an electronic nose.

Highlights: [•] Analysis of olive oil flavored with truffles by DHS–GC–MS and electronic nose. [•] Blind analysis of oil flavored truffles taken from the Italian market. [•] Detected 63 volatile compounds, 32 from oil, 19 from truffle and 12 of other origin. [•] E-nose was able to discriminate the three species of truffle declared on the label. [•] Confirming the malpractice of the use of bismethyl(dithio)methane. [ABSTRACT FROM AUTHOR]