Aromatic profile of black truffle grown in Argentina: Characterization of commercial categories and alterations associated to maturation, harvesting date and orchard management practices

Tejedor-Calvo, Eva; García-Barreda, Sergi; Dambolena, José Sebastián; Pelissero, David; Sánchez, Sergio; Marco, Pedro; Nouhra, Eduardo

doi:10.1016/j.foodres.2023.113300

Cited by 3 publications

(1 citation statement)

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“…Romero and Blumenfeld [ 7 ], and Lorenzo and Calvelo [ 8 ], reported few species for Argentina. Intentionally introduced species have been exploited in Chile and Uruguay since 2009 and 2014, respectively [ 9 ], while at least one truffle farm was established in Argentina in 2011 [ 10 ]. Also, species accidentally implanted with their ectomycorrhizal hosts have been studied and exploited [ 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

Comprehensive Characterization of Tuber maculatum, New in Uruguay: Morphological, Molecular, and Aromatic Analyses

Kuhar,

Tejedor-Calvo,

Sequeira

et al. 2024

JoF

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Although only a few species of Tuber account for the major truffle sales volume, many species that are not considered delicacies are finding their way to the market, especially in regions where the traditionally appreciated ones do not occur. This is the case for whitish truffles. Specimens of whitish truffles were collected in pecan (Carya illinoinensis) orchards in Uruguay in October 2021. Morphological and molecular methods were used to characterize and assess their identity as Tuber maculatum Vittad. An SPME extraction of volatile compounds and GC–MS analyses were performed to characterize the aromatic profile of these specimens and evaluate their potential applications. Among the 60 VOCs detected, 3-octenone (mushroom odor), 3-octanol (moss, nut, mushroom odor), and 2H-pyran-2-one (no odor), followed by octen-1-ol-acetate (no odor) and 2-undecanone (orange, fresh, green odor) were the major compounds in T. maculatum fruiting bodies. The attributes of exotic edible mushrooms of commercial value in the region are highlighted. In particular, this work emphasizes the characteristics of truffles as a byproduct of pecan cultivation.

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