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Marco P, Tejedor-Calvo E, Gracia AP, Gómez-Molina E, García-Barreda S, Sánchez S, Sanz MÁ. Peat-based amendment of soils reduces the complexity of the volatile profile in cultivated black truffles. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39051755 DOI: 10.1002/jsfa.13722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 05/17/2024] [Accepted: 06/13/2024] [Indexed: 07/27/2024]
Abstract
BACKGROUND Truffle cultivation is evolving rapidly and new agronomic practices such as 'truffle nests' (localized peat amendments of the orchard soil) are being developed. Truffle nests improve the shape of truffles and their depth in the soil and reduce the occurrence of insect damage but have also raised concerns about their impact on the ripeness and maturity of the harvested truffles. In this study, the effect of the nests on the volatile organic compounds profile and the aromatic profile of black truffles was evaluated, as well as the existence of perceptible sensorial differences in truffles. For this, truffles growing in nests were compared with truffles growing in the bulk soil of the same host tree. RESULTS Gas chromatography showed that nest truffles had a less complex volatile organic compound profile than bulk-soil truffles. Olfactometry indicated that nest truffles were associated with higher modified frequency values of odorants corresponding to sulfur-containing compounds. Despite this, sensory evaluation with consumers could not clearly show that nest truffles can be distinguished sensorially from bulk-soil truffles. CONCLUSION The results prove that soil conditions can influence the aromatic profile of truffles and thus suggest the possibility of managing truffle aroma using agronomic practices. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Pedro Marco
- Departamento de Ciencia Vegetal, Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Zaragoza, Spain
- Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), Zaragoza, Spain
| | - Eva Tejedor-Calvo
- Departamento de Ciencia Vegetal, Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Zaragoza, Spain
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research -CIAL (UAM-CSIC), Madrid, Spain
| | - Ana Pilar Gracia
- Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), Zaragoza, Spain
- Plant Food Research Group, Department of Food Technology, University of Zaragoza, Zaragoza, Spain
| | - Eva Gómez-Molina
- Centro de Investigación y Experimentación en Truficultura (CIET), Diputación de Huesca, Graus, Spain
| | - Sergi García-Barreda
- Departamento de Ciencia Vegetal, Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Zaragoza, Spain
- Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), Zaragoza, Spain
| | - Sergio Sánchez
- Departamento de Ciencia Vegetal, Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Zaragoza, Spain
- Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), Zaragoza, Spain
| | - M Ángeles Sanz
- Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), Zaragoza, Spain
- Area de Laboratorios de Análisis y Asistencia Tecnológica, Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Zaragoza, Spain
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Epping R, Lisec J, Koch M. Changes in Black Truffle ( Tuber melanosporum) Aroma during Storage under Different Conditions. J Fungi (Basel) 2024; 10:354. [PMID: 38786709 PMCID: PMC11121890 DOI: 10.3390/jof10050354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Revised: 05/07/2024] [Accepted: 05/11/2024] [Indexed: 05/25/2024] Open
Abstract
The enticing aroma of truffles is a key factor for their culinary value. Although all truffle species tend to be pricy, the most intensely aromatic species are the most sought after. Research into the aroma of truffles encompasses various disciplines including chemistry, biology, and sensory science. This study focusses on the chemical composition of the aroma of black truffles (Tuber melanosporum) and the changes occurring under different storage conditions. For this, truffle samples were stored under different treatments, at different temperatures, and measured over a total storage time of 12 days. Measurements of the truffle aroma profiles were taken with SPME/GC-MS at regular intervals. To handle the ample data collected, a systematic approach utilizing multivariate data analysis techniques was taken. This approach led to a vast amount of data which we made publicly available for future exploration. Results reveal the complexity of aroma changes, with 695 compounds identified, highlighting the need for a comprehensive understanding. Principal component analyses offer initial insights into truffle composition, while individual compounds may serve as markers for age (formic acid, 1-methylpropyl ester), freshness (2-Methyl-1-propanal; 1-(methylthio)-propane), freezing (tetrahydrofuran), salt treatment (1-chloropentane), or heat exposure (4-hydroxy-3-methyl-2-butanone). This research suggests that heat treatment or salt contact significantly affects truffle aroma, while freezing and cutting have less pronounced effects in comparison. The enrichment of compounds showing significant changes during storage was investigated with a metabolomic pathway analysis. The involvement of some of the enriched compounds on the pyruvate/glycolysis and sulfur pathways was shown.
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Affiliation(s)
| | | | - Matthias Koch
- Department of Analytical Chemistry and Reference Materials, Bundesanstalt für Materialforschung und-Prüfung (BAM), 12489 Berlin, Germany; (R.E.); (J.L.)
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Tejedor-Calvo E, Garcia-Barreda S, Sebastián Dambolena J, Pelissero D, Sánchez S, Marco P, Nouhra E. Aromatic profile of black truffle grown in Argentina: Characterization of commercial categories and alterations associated to maturation, harvesting date and orchard management practices. Food Res Int 2023; 173:113300. [PMID: 37803611 DOI: 10.1016/j.foodres.2023.113300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 07/17/2023] [Accepted: 07/20/2023] [Indexed: 10/08/2023]
Abstract
Black truffle (Tuber melanosporum) is one of the most appreciated fungi in the world mainly due to its aromatic properties. In the emerging markets such as Argentina, the aroma of locally produced truffles has not been described yet. The volatile organic compounds (VOCs) from 102 black truffles from Argentina were analyzed using solid phase microextraction gas chromatography coupled with mass spectrometer detector (SPME-GC-MS). Several factors such as commercial category, maturity stage, host tree, geographical origin, and aromatic defects detected during classification were also registered and considered. As a result, 79 VOCs were detected, among which 2-methyl-propanal, 2-butanone, 2-methyl-1-propanol, butanal-3-methyl, 3-methyl-1-butanol, 2-methyl-1-butanol were present in high percentage in fresh mature truffles, whereas immature truffles were associated with 3,5-dimethoxytoluene, 2-phenyl-2-butenal, 2,3-dimethoxytoluene. The Argentine black truffles showed significant similarities in their aromatic profile when compared with their Australian and European counterparts, but with some distinctive notes.
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Affiliation(s)
- Eva Tejedor-Calvo
- Department of Plant Science, Agrifood Research and Technology Centre of Aragon (CITA), Agrifood Institute of Aragón - IA2 (CITA-Zaragoza University), Av. Montañana, 930, 50059 Zaragoza, Spain.
| | - Sergi Garcia-Barreda
- Department of Plant Science, Agrifood Research and Technology Centre of Aragon (CITA), Agrifood Institute of Aragón - IA2 (CITA-Zaragoza University), Av. Montañana, 930, 50059 Zaragoza, Spain
| | - José Sebastián Dambolena
- Instituto Multidisciplinario de Biología Vegetal (CONICET), FCEFyN, Universidad Nacional de Córdoba (UNC), CC 495, CP 5000 Córdoba, Argentina
| | - David Pelissero
- Instituto Multidisciplinario de Biología Vegetal (CONICET), FCEFyN, Universidad Nacional de Córdoba (UNC), CC 495, CP 5000 Córdoba, Argentina
| | - Sergio Sánchez
- Department of Plant Science, Agrifood Research and Technology Centre of Aragon (CITA), Agrifood Institute of Aragón - IA2 (CITA-Zaragoza University), Av. Montañana, 930, 50059 Zaragoza, Spain
| | - Pedro Marco
- Department of Plant Science, Agrifood Research and Technology Centre of Aragon (CITA), Agrifood Institute of Aragón - IA2 (CITA-Zaragoza University), Av. Montañana, 930, 50059 Zaragoza, Spain
| | - Eduardo Nouhra
- Instituto Multidisciplinario de Biología Vegetal (CONICET), FCEFyN, Universidad Nacional de Córdoba (UNC), CC 495, CP 5000 Córdoba, Argentina
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Li Y, Li J, Qiao P, Zhou D, Xing Y, Chen J. Monitoring the volatile composition and change in different geographical regions and harvest time of Chinese truffle (Tuber indicum Cooke & Massee). Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03994-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Niimi J, Deveau A, Splivallo R. Geographical-based variations in white truffle Tuber magnatum aroma is explained by quantitative differences in key volatile compounds. THE NEW PHYTOLOGIST 2021; 230:1623-1638. [PMID: 33555031 DOI: 10.1111/nph.17259] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Accepted: 02/01/2021] [Indexed: 06/12/2023]
Abstract
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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Affiliation(s)
- Jun Niimi
- Institute for Molecular Biosciences, Goethe University Frankfurt, Max-von-Laue Str. 9, Frankfurt am Main, 60438, Germany
| | - Aurélie Deveau
- Institut national de la recherche agronomique (INRA), Unité Mixte de Recherche 1136 INRA-Université de Lorraine, Interactions Arbres/Microorganismes, Centre INRA-Grand Est-Nancy, Champenoux, 54280, France
| | - Richard Splivallo
- Institute for Molecular Biosciences, Goethe University Frankfurt, Max-von-Laue Str. 9, Frankfurt am Main, 60438, Germany
- Nectariss Sàrl, Avenue de Senalèche 9, Pully, 1009, Switzerland
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Chemical composition and evaluation of antioxidant, antimicrobial and antiproliferative activities of Tuber and Terfezia truffles. Food Res Int 2021; 140:110071. [PMID: 33648293 DOI: 10.1016/j.foodres.2020.110071] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 12/21/2020] [Accepted: 12/22/2020] [Indexed: 11/20/2022]
Abstract
Ten truffle species of Tuber and Terfezia genera were chemical characterized, assessing their proximate composition, individual nutrient compounds and some bioactive molecules. The bioactive properties of these species were also evaluated, namely their antioxidant, antimicrobial and cytotoxic potential. Carbohydrates were the main macronutrients present in truffles, followed by proteins. Furthermore, the levels of polyunsaturated fatty acids (PUFA), subsequently presented as a percentage, were higher in truffles (38.2-79.3%) except in Tuber magnatum and Terfezia arenaria, which have a more saturated fatty acids (SFA) profile (70.7% and 53.7%, respectively). Comparing the species, T. magnatum revealed the highest levels of total phenolic compounds (TPC) (290 mg GAE/100 g truffle), as also the best results in the four methods used to evaluate the antioxidant activity. On the other hand, only five extracts obtained from some studied truffle species (Terfezia magnusii, Tuber aestivum, Tuber gennadii, and Tuber melanosporum) showed a slight inhibition of microbial growth, tested against different bacteria. Terfezia and T. gennadii extracts, showed potential to inhibit the cellular growth of NCI-H460, HeLa, HepG2, and MCF-7 cell lines (GI50 concentrations range: 19-78, 33-301, 83-321 and 102-321 µg/mL, respectively), indicating anti-proliferative activity. Nevertheless, T. arenaria revealed some potential hepatotoxicity, inhibiting the growth of PLP2 cells (GI50 concentration of 220 µg/mL), a primary cell culture obtained from porcine liver.
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Sommer K, Vetter W. Gas chromatography with mass spectrometry detection and characterization of 27 sterols in two truffle (Tuber) species. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103650] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Wang R, Guerin-Laguette A, Butler R, Huang LL, Yu FQ. The European delicacy Tuber melanosporum forms mycorrhizae with some indigenous Chinese Quercus species and promotes growth of the oak seedlings. MYCORRHIZA 2019; 29:649-661. [PMID: 31760479 DOI: 10.1007/s00572-019-00925-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Accepted: 11/12/2019] [Indexed: 06/10/2023]
Abstract
We aimed to test whether Tuber melanosporum and native Chinese oak species could form stable mycorrhizal symbioses. Six oak species were all either inoculated or not, with spores of the Périgord black truffle in the greenhouse. Ectomycorrhizal development was monitored for up to 32 months. Seedling growth was assessed 2 years after inoculation. From 6 months after inoculation, Tuber melanosporum ectomycorrhizae were successfully produced on five Quercus species endemic to China, as shown by morphological, anatomical, and molecular analyses. Quercus mongolica and Q. longispica showed high receptivity to mycorrhization by T. melanosporum. The symbioses obtained with these two species and with Quercus senescens were stable for at least 32 months. Averaged over all three oak species, mycorrhization by T. melanosporum significantly enhanced canopy diameter, number of leaves, and mean leaf dimension. In spring 2019, mycorrhization by T. melanosporum accelerated budbreak in Q. mongolica. Quercus fabrei and Q. variabilis formed ectomycorrhizae up to 9 months after inoculation but seedlings died 3 months later, probably because of damage by grazing insects. Quercus pseudosemecarpifolia failed to form ectomycorrhizae. Results suggest that T. melanosporum-mycorrhized Q. mongolica and Q. longispica seedlings could be tested for ascocarp production and increased performance in the field.
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Affiliation(s)
- Ran Wang
- CAS Key Laboratory for Plant Diversity and Biogeography of East Asia, Chinese Academy of Sciences, 132 Lanhei Road, Kunming, Yunnan, 650201, People's Republic of China
- SWFU-KIB CAS Joint Institute for Applied Mycology, Kunming, 650224, Yunnan, China
- Department of Crop and Forest Science, University of Lleida, Av. Alcalde Rovira Roure, 191, 25198, Lleida, Spain
| | - Alexis Guerin-Laguette
- CAS Key Laboratory for Plant Diversity and Biogeography of East Asia, Chinese Academy of Sciences, 132 Lanhei Road, Kunming, Yunnan, 650201, People's Republic of China.
- The New Zealand Institute for Plant and Food Research Limited, Gerald Street, Lincoln, 7608, New Zealand.
- Visiting Scientist, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, China.
| | - Ruth Butler
- The New Zealand Institute for Plant and Food Research Limited, Gerald Street, Lincoln, 7608, New Zealand
| | - Lan-Lan Huang
- CAS Key Laboratory for Plant Diversity and Biogeography of East Asia, Chinese Academy of Sciences, 132 Lanhei Road, Kunming, Yunnan, 650201, People's Republic of China
- SWFU-KIB CAS Joint Institute for Applied Mycology, Kunming, 650224, Yunnan, China
| | - Fu-Qiang Yu
- CAS Key Laboratory for Plant Diversity and Biogeography of East Asia, Chinese Academy of Sciences, 132 Lanhei Road, Kunming, Yunnan, 650201, People's Republic of China.
- SWFU-KIB CAS Joint Institute for Applied Mycology, Kunming, 650224, Yunnan, China.
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Feng T, Shui M, Song S, Zhuang H, Sun M, Yao L. Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach. Molecules 2019; 24:molecules24183305. [PMID: 31514370 PMCID: PMC6767217 DOI: 10.3390/molecules24183305] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 09/02/2019] [Accepted: 09/06/2019] [Indexed: 11/16/2022] Open
Abstract
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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Affiliation(s)
- Tao Feng
- School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China.
| | - Mengzhu Shui
- School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China.
| | - Shiqing Song
- School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China.
| | - Haining Zhuang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, 1000 Jinqi Road, Shanghai 201403, China.
| | - Min Sun
- School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China.
| | - Lingyun Yao
- School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China.
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