Ranking the significance of fermentation conditions on the volatile organic compounds of Tuber melanosporum fermentation system by combination of head-space solid phase microextraction and chromatographic fingerprint similarity analysis

Abstract

Tuber melanosporum is highly appreciated in culinary contexts due to its unique and characteristic aroma. T. melanosporum fermentation has been established as a promising alternative for fruiting bodies to produce volatile organic compounds (VOCs). In this work, a technique using a combination of chromatographic fingerprint similarity analysis, head-space solid phase microextraction and gas chromatography was developed to rank the significance of fermentation conditions on the VOCs profile during T. melanosporum fermentation. Omission tests indicated that the absence of major carbon source (i.e., sucrose) in the fermentation media had the most significant effect on the profile of VOCs, followed by the absence of yeast extract or peptone. Consideration of the culture conditions revealed that VOCs produced was the most significantly affected by temperature. These results indicated that it is possible to adjust the aroma of truffles via fermentation process control.

Screening of the key volatile organic compounds of Tuber melanosporum fermentation by aroma sensory evaluation combination with principle component analysis

“…The effects of the fermentation conditions on aroma attributes should be considered. In our previous study, VOC production was most significantly affected by the absence of a major carbon source (i.e., sucrose) and the shift of temperature, followed by the absence of yeast extract and a shift in culture pH 17 . However, the effects of the type of carbon source (i.e., glucose or sucrose) and the levels of these factors (i.e., glucose or sucrose, yeast extract, culture temperature and pH) on VOCs and further effects on aroma production were still unknown.…”

“…In our previous study, 59 VOCs were identified in the T. melanosporum submerged fermentation system 15 , and the fermentation conditions had greater impact than the truffle species on the profile of VOCs 16 . Among the fermentation conditions, the absence of a major carbon source of sucrose and the shift of culture temperature had the most significant effects on the profile of VOCs, followed by the absence of yeast extract or peptone 17 . Among these VOCs reported from the Tuber fruiting-bodies, the volatile organic sulfur-containing compounds (VOSCs) such as methanethiol, dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, 3-(methylthio)-propanal, and 3-(methylthio)-1-propanol, were also first detected in T. melanosporum submerged fermentation by the addition of 5 g/L L-methionine 18 .…”

Aroma improvement by repeated freeze-thaw treatment during Tuber melanosporum fermentation

“…Many of these compounds are major aroma components. For the aroma of truffle, volatile organic sulfur-containing compounds (VOSCs, such as methanethiol (MTL), dimethyl sulfide (DMS), dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS), 3-(methylthio)propanal (methional) and 3-(methylthio)-1-propanol (methionol)) are key contributors to truffle aroma, because of their characteristic notes for the human nose and very low olfactory threshold 6 22 35 . Thus, the biosynthesis of the VOCs from amino acids in truffle could be divided into two parts: VOSCs derived from methionine and VOCs derived from nonsulfur amino acid catabolism.…”

Evaluation of aroma active compounds in Tuber fruiting bodies by gas chromatography–olfactometry in combination with aroma reconstitution and omission test

“…Furthermore, fermentation conditions were found to outweigh truffle species in affecting VOCs ). And among the fermentation conditions, the carbon source of sucrose, the nitrogen sources of yeast extract and peptone, the culture temperature, and the initial culture pH all had significant effect on VOCs (Li et al 2012a). Therefore, it can be concluded that VOCs of truffle fermentation system can be regulated through fermentation process control.…”

“…In our previous study, three fibers (i.e., CAR-PDMS, DVB-PDMS, and DVB-CAR-PDMS) were tested to investigate the effect of fiber coatings on the extraction efficiency of VOCs in truffle fermentation system. Not only the maximal relative area of VOCs but also the total peak area was obtained in the CAR-DVB-PDMS fiber, combining the characteristics of three different coatings (Li et al 2012a). However, when DVB-CAR-PDMS fiber was applied to study the Tuber fruiting bodies, this fiber had a lower sensitivity and reproducibility for the extraction of volatile organic sulfur compounds (VOSCs).…”