Dimethyl sulphide: the secret for black truffle hunting by animals?

Talou, Thierry; Gaset, A.; Delmas, M.; Kulifaj, M.; Montant, C.

doi:10.1016/s0953-7562(09)80630-8

Cited by 66 publications

(49 citation statements)

References 6 publications

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“…Mammals are able to locate truffles belowground due to the dimethyl sulfide emitted by fruiting bodies (46). Dimethyl sulfide is obviously not the only volatile that animals can smell, since, for example, dogs, like humans, are able to distinguish between truffle species.…”

Section: Do Truffles or Actual Microbes Attract Animals?mentioning

confidence: 99%

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

Vahdatzadeh

Deveau

Splivallo

2015

Appl Environ Microbiol

121

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: Do Truffles or Actual Microbes Attract Animals?mentioning

confidence: 99%

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

Vahdatzadeh

Deveau

Splivallo

2015

Appl Environ Microbiol

121

118

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“…Some research has been devoted to the identification of truffle aroma compounds and to the study of the effect of processing on the original aroma of different Tuber species. [4][5][6][7][8][9] The most used analytical techniques to concentrate the VOCs of food aroma have obviously been those based on headspace analysis. 10 For truffle aroma, techniques such as dynamic headspace coupled to gas chromatography/mass spectrometry (GC/MS) 11,12 and purge-and-trap GC/MS 13 have been used to detect black Perigord truffle and Italian white truffle aromas, respectively.…”

mentioning

confidence: 99%

Solid‐phase microextraction gas chromatography/mass spectrometry: a new method for species identification of truffles

Gioacchini

Menotta

Bertini

et al. 2005

Rapid Comm Mass Spectrometry

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This study describes a rapid method to identify different truffle species by analysis of their volatile compound fraction using static headspace solid-phase microextraction gas chromatography/mass spectrometry. The volatile organic compounds (VOCs) were extracted using a new 2-cm 50/30 mm DVB/CAR/PDMS fiber placed for 10 min in the headspace of the truffle sample with the vial maintained at 208C (in a thermostatically controlled analysis room). The mass spectra of the VOC chromatograms were represented as 'fingerprints' of the analysed samples. Next, stepwise factorial discriminant analysis afforded a limited number of characteristic fragment ions that allowed a classification of the truffle species studied. This new method provides an effective approach to rapid quality control and identification of truffle species by analysis of their volatile fraction. Moreover, this method offers the advantage of minimizing thermal, mechanical, and chemical modifications of the truffles, thereby reducing the risk of analytical artifacts.

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“…Black truffles and all other hypogeous fungi have evolved to produce their fruiting bodies below ground and thus they rely, for having their spores dispersed, on being found and dug up by animals (e.g. Bellina-Agostinone, D 'Antonio, & Pacioni, 1987;Bruns, Fogel, White, & Palmer, 1989;Johnson, 1996;Pyare & Longland, 2001;Talou, Gaset, Delmas, Kulifaj, & Montant, 1990). Acorns, by contrast, are the fruiting bodies of oak trees that require transport by scatter-hoarding animals to reach a location for germination and establishment, and so it is unlikely that there has been a selective advantage for oaks to produce acorns that can be found and destroyed by wild boar.…”

Section: Discussionmentioning

confidence: 99%

Scatter hoarding and cache pilferage by superior competitors: an experiment with wild boar, Sus scrofa

et al. 2014

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Dimethyl sulphide: the secret for black truffle hunting by animals?

Cited by 66 publications

References 6 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

Solid‐phase microextraction gas chromatography/mass spectrometry: a new method for species identification of truffles

Scatter hoarding and cache pilferage by superior competitors: an experiment with wild boar, Sus scrofa

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