Does the host tree exert any influence on the aromatic composition of the black truffle (<i>Tuber melanosporum</i>)?

Culleré, Laura; Sáenz-Navajas, María-Pilar; Marco, Pedro; Venturini, Marı́a Eugenia; Blanco, Domingo

doi:10.1002/ffj.3363

Cited by 12 publications

(5 citation statements)

References 23 publications

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“…This conclusion also had many similarities with other related Chinese truffle aroma studies [15,26]. The unique aroma of Chinese truffles might also be related to the plant environment, soil conditions, such as host tree and complex bacterial colonies in soils [36,37]. GC-O sensory evaluation combined with OAVs could provide a better assessment of key aroma compounds.…”

Section: Resultssupporting

confidence: 76%

Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach

et al. 2019

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The volatile compounds of three different fresh-picked truffle varieties (Tuber sinensis, T1, Tuber sinoalbidum, T2 and Tuber sinoexcavatum, T3) were extracted by headspace solid-phase microextraction (HS-SPME). Separation and identification of volatile components and sulfur compounds were investigated by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC–MS) and gas chromatography with flame photometric detection (GC-FPD). The results showed that 44, 43 and 44 volatile compounds were detected in T1, T2 and T3 samples, respectively. In addition, 9, 10 and 9 sulfur compounds were identified in three samples by GC-FPD, respectively. Combining physicochemical and sensory properties, T1 presented fatty, green and rotten cabbage odor; T2 exhibited mushroom, sulfuric and musty odor notes; T3 had nutty, floral and roasted potato odor. Dimethyl sulfide, 3-methylbutanal, dimethyl disulfide, 3-octanone, bis(methylthio) methane, octanal, 1-octen-3-one, 1-octen-3-ol and benzeneacetaldehyde played indispensable roles in the overall aroma of three truffles. Finally, based on quantitative concentration in T1, odorous compounds (OAV) > 1 were mixed to recombine aroma, demonstrating that these key aroma compounds based on OAV can successfully recombine pretty similar aroma of each variety.

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Section: Resultssupporting

confidence: 76%

Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach

et al. 2019

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“…As such, volatile and bacterial community data between the truffle fruiting bodies, even within a single site, largely varied. It is possible that host trees in association with the truffles were a source of the wide variation seen in the current study, as previously suggested for T. melanosporum (Culleré et al ., 2017). In the current study, the host trees were not provided by truffle hunters.…”

Section: Discussionmentioning

confidence: 99%

Geographical‐based variations in white truffle Tuber magnatum aroma is explained by quantitative differences in key volatile compounds

2021

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Summary The factors that vary the aroma of Tuber magnatum fruiting bodies are poorly understood. The study determined the headspace aroma composition, sensory aroma profiles, maturity and bacterial communities from T. magnatum originating from Italy, Croatia, Hungary, and Serbia, and tested if truffle aroma is dependent on provenance and if fruiting body volatiles are explained by maturity and/or bacterial communities. Headspace volatile profiles were determined using gas chromatography–mass spectrometry–olfactometry (GC‐MS‐O) and aroma of fruiting body extracts were sensorially assessed. Fruiting body maturity was estimated through spore melanisation. Bacterial community was determined using 16S rRNA amplicon sequencing. Main odour active compounds were present in all truffles but varied in concentration. Aroma of truffle extracts were sensorially discriminated by sites. However, volatile profiles of individual fruiting bodies varied more within sites than across geographic area, while maturity level did not play a role. Bacterial communities varied highly and were partially explained by provenance. A few rare bacterial operational taxonomical units associated with a select few nonodour active volatile compounds. Specificities of the aroma of T. magnatum truffles are more likely to be linked to individual properties than provenance. Some constituents of bacteria may provide biomarkers of provenance and be linked to nonodour active volatiles.

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“…There was an inherently large amount of variation in volatile and microbiome data between the fruiting bodies of the truffles even within a single site. It is possible that host trees in association with the truffles was a source of the wide variation seen in the current study, as previously suggested for T. melanosporum (Culleré et al, 2017). In the current study, the host trees were not provided by truffle hunters, as to the best of our knowledge, T. magnatum fruiting bodies were all wild, which may have added to variability.…”

Section: What Could Be the Drivers Of Volatile/aroma And Microbial Vamentioning

confidence: 54%

Geographical based variations in white truffleTuber magnatumtruffle aroma is explained by quantitative differences in key volatile compounds

Niimi

Deveau

Splivallo

2020

Preprint

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The factors that vary the aroma of Tuber magnatum fruiting bodies are poorly understood. The study determined the headspace aroma composition, sensory aroma profiles, maturity, and microbiome composition from T. magnatum originating from Italy, Croatia, Hungary, and Serbia, and tested if truffle aroma is dependent on provenance and if fruiting body volatiles are explained by maturity and/or microbiome composition. Headspace volatile profiles were determined by gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and aroma of fruiting body extracts were sensorially assessed. Fruiting body maturity were estimated through spore melanisation. Bacterial community was determined using 16S rRNA amplicon sequencing. Main odour active compounds were present in all truffles but varied in concentration. Aroma of truffle extracts were sensorially discriminated by sites. However, volatile profiles of individual fruiting bodies varied more within sites than across geographic area, while maturity level did not play a role. Microbiome composition varied highly and was partially explained by provenance. A few rare bacterial operational taxonomical units associated with select few non-odour active volatile compounds. Specificities of the aroma of T. magnatum truffles are more likely linked to individual properties than provenance. Some constituents of the microbiome may provide biomarkers of provenance and be linked to non-odour active volatiles.

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Does the host tree exert any influence on the aromatic composition of the black truffle (Tuber melanosporum)?

Cited by 12 publications

References 23 publications

Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach

Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach

Geographical‐based variations in white truffle Tuber magnatum aroma is explained by quantitative differences in key volatile compounds

Geographical based variations in white truffleTuber magnatumtruffle aroma is explained by quantitative differences in key volatile compounds

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