Characterisation of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) by gas chromatography–olfactometry

Culleré, Laura; Ferreira, Vicente; Chevret, Berenger; Venturini, Marı́a Eugenia; Sánchez‐Gimeno, Ana Cristina; Blanco, Domingo

doi:10.1016/j.foodchem.2010.02.024

Cited by 139 publications

(159 citation statements)

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“…The particular aromas of truffles are made up of a mixture of various volatiles, namely alcohols, esters, ketones, aldehydes, and aromatic and sulfur compounds. To date, the number of identified volatiles from various truffle species is Ͼ200; however, only a small fraction of these, the so-called odorants, are responsible for what humans perceive as the truffle smell (16,29,30).…”

Section: Involvement Of Microbes In Production Of Aroma That Humans Pmentioning

confidence: 99%

“…In the 1980s, a mixture of two constituents, 2-methylbutanal and dimethyl sulfide, were patented to reproduce the smell of the Périgord truffle T. melanosporum (32). Essentially, due to increasingly sensitive techniques in sensory science, the number of key odorants in T. melanosporum was recently revised to Ͼ15 volatiles (29). A comparable number of odorants (about 10 to 20) have also been described in four black truffle Tuber species (T. aestivum, T. himalayense, T. indicum, and T. sinense [29,30]) and in the white truffle T. borchii (16).…”

Section: Involvement Of Microbes In Production Of Aroma That Humans Pmentioning

confidence: 99%

“…Essentially, due to increasingly sensitive techniques in sensory science, the number of key odorants in T. melanosporum was recently revised to Ͼ15 volatiles (29). A comparable number of odorants (about 10 to 20) have also been described in four black truffle Tuber species (T. aestivum, T. himalayense, T. indicum, and T. sinense [29,30]) and in the white truffle T. borchii (16). Interestingly, most of these odorants are common to almost all truffle species (i.e., methylthiomethane, 3-methyl-1-butanol, and oct-1-en-3-ol), and only a few are species specific or occur in a rather small number of species (i.e., thiophene derivatives and 2,4-dithiapentane) (Fig.…”

Section: Involvement Of Microbes In Production Of Aroma That Humans Pmentioning

confidence: 99%

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The Role of the Microbiome of Truffles in Aroma Formation: a Meta-Analysis Approach

Vahdatzadeh

Deveau

Splivallo

2015

Appl Environ Microbiol

120

118

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dTruffles (Tuber spp.) are ascomycete subterraneous fungi that form ectomycorrhizas in a symbiotic relationship with plant roots. Their fruiting bodies are appreciated for their distinctive aroma, which might be partially derived from microbes. Indeed, truffle fruiting bodies are colonized by a diverse microbial community made up of bacteria, yeasts, guest filamentous fungi, and viruses. The aim of this minireview is two-fold. First, the current knowledge on the microbial community composition of truffles has been synthesized to highlight similarities and differences among four truffle (Tuber) species (T. magnatum, T. melanosporum, T. aestivum, and T. borchii) at various stages of their life cycle. Second, the potential role of the microbiome in truffle aroma formation has been addressed for the same four species. Our results suggest that on one hand, odorants, which are common to many truffle species, might be of mixed truffle and microbial origin, while on the other hand, less common odorants might be derived from microbes only. They also highlight that bacteria, the dominant group in the microbiome of the truffle, might also be the most important contributors to truffle aroma not only in T. borchii, as already demonstrated, but also in T. magnatum, T. aestivum, and T. melanosporum. Microbes can be found almost everywhere on our planet. They colonize many different types of habitats, among them living organisms, such as plant roots or insect and human guts. Classical microbiological methods have long offered a spotlight view on microbial diversity. Recent high-throughput molecular techniques have revolutionized the field of microbial ecology by unraveling an enormous microbial diversity in numerous organisms and highlighting the deep impact of microbiomes of their host physiology and behavior (1, 2). Truffle fungi are no exception, since they are colonized by a complex microbial community made up of bacteria, yeasts, guest filamentous fungi, and viruses (3-14).Truffles are subterranean ascomycete fungi that form ectomycorrhizas in symbiotic relationship with plant roots (15). Their fruiting bodies are appreciated for their distinctive aroma, which is partially derived from microbes (6,14,16). The aim of this minireview is to synthesize the current knowledge on the composition of the microbial community of truffles and discuss their potential role in truffle aroma formation, specifically focusing on volatiles that are responsible for human-perceived truffle aroma (defined as odorants). TRUFFLE MICROBIOMESTruffles are colonized by microbes at all stages of their life cycle, which include a symbiotic stage in association with a host plant (ectomycorrhiza), a sexual stage (fruiting bodies), and a free-living mycelial stage, which might serve an exploratory purpose in the soil. To date, microbes and microbial communities have been characterized in truffles with culture-dependent and -independent techniques in Ͼ15 papers (3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(17)(18)(19)(20)(21). Various life cycle stages of four...

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Section: Involvement Of Microbes In Production Of Aroma That Humans Pmentioning

confidence: 99%

Section: Involvement Of Microbes In Production Of Aroma That Humans Pmentioning

confidence: 99%

Section: Involvement Of Microbes In Production Of Aroma That Humans Pmentioning

confidence: 99%

See 1 more Smart Citation

The Role of the Microbiome of Truffles in Aroma Formation: a Meta-Analysis Approach

Vahdatzadeh

Deveau

Splivallo

2015

Appl Environ Microbiol

120

118

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“…Bellina-Agostinone et al (1987) found that thiobismethane or dimethyl sulphide is the main VOC compound in T. aestivum. There are strong indications that thiobismethane emissions are recognized by insects and mammals (Culleréa et al, 2010;Díaz, 2002). It is possible that the VOCs play an important role in the microarthropods abundance regulation in the brülé.…”

Section: Discussionmentioning

confidence: 99%

Does the natural “microcosm” created by Tuber aestivum affect soil microarthropods? A new hypothesis based on Collembola in truffle culture

Menta

García-Montero

Pinto

et al. 2014

Applied Soil Ecology

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“…Truffles are the most highly edible valued mycorrhizae fungi in gastronomic and economic terms. Some species of Truffle such as Tuber maculatum and Tuber aestivum are highly praised due to their organoleptaroma properties [5].…”

Section: Introductionmentioning

confidence: 99%

Extracellular Enzymatic Activity of <i>Tuber maculatum</i> and <i>Tuber aestivum</i> Mycelia

Nadim¹,

Deshaware²,

Saidi³

et al. 2015

AiM

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Truffle mycelia exhibit a complex interaction pattern with host plants and have been extensively studied over the last years as a source of new bioactive compounds. Fungal enzymes possess a wide use in food industry, confectionaries, textiles and leather industries in order to simplify the processing of raw materials. They are often more stable than enzymes derived from other sources. Tuber maculatum and Tuber aestivum mycelia were tested for enzymes production in Petri dishes solid medium conditions. The results showed that Tuber maculatum produced seven extracellular enzymes (amylase, xylanase, laccase, lipase, peroxidase, cellulase and catalase) while Tuber aestivum produced only three enzymes (amylase, peroxidase and catalase).

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Characterisation of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) by gas chromatography–olfactometry

Cited by 139 publications

References 23 publications

The Role of the Microbiome of Truffles in Aroma Formation: a Meta-Analysis Approach

The Role of the Microbiome of Truffles in Aroma Formation: a Meta-Analysis Approach

Does the natural “microcosm” created by Tuber aestivum affect soil microarthropods? A new hypothesis based on Collembola in truffle culture

Extracellular Enzymatic Activity of <i>Tuber maculatum</i> and <i>Tuber aestivum</i> Mycelia

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Characterisation of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) by gas chromatography–olfactometry

Cited by 139 publications

References 23 publications

The Role of the Microbiome of Truffles in Aroma Formation: a Meta-Analysis Approach

The Role of the Microbiome of Truffles in Aroma Formation: a Meta-Analysis Approach

Does the natural “microcosm” created by Tuber aestivum affect soil microarthropods? A new hypothesis based on Collembola in truffle culture

Extracellular Enzymatic Activity of &lt;i&gt;Tuber maculatum&lt;/i&gt; and &lt;i&gt;Tuber aestivum&lt;/i&gt; Mycelia

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Extracellular Enzymatic Activity of <i>Tuber maculatum</i> and <i>Tuber aestivum</i> Mycelia