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Korkmaz C, Hellal K, Taş Küçükaydın M, Çayan F, Küçükaydın S, Duru ME. Volatile Compound Profiling of Seven Tuber Species Using HS-SPME-GC-MS and Classification by a Chemometric Approach. ACS OMEGA 2023; 8:34111-34119. [PMID: 37744840 PMCID: PMC10515357 DOI: 10.1021/acsomega.3c05292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Accepted: 08/21/2023] [Indexed: 09/26/2023]
Abstract
Edible mushrooms are important providers of nutrients and are well recognized for their particular organoleptic properties. The volatiles that Tuber releases serve purposes beyond simply appealing to our sense of smell. Truffles have different smells and tastes due to the fact that they contain different volatile components; therefore, aroma is essential in defining the organoleptic properties and quality of truffles. In this research, seven Tuber species, namely, Tuber ferrugineum, Tuber nitidum, Tuber excavatum, Tuber rufum, Tuber puberulum, Tuber aestivum, and Tuber borchii were selected. The primary objective of this study was to carry out the first in-depth investigation of the volatile compounds and chemometric analysis of seven truffle species from the Tuber genus that are grown in Turkey. The SPME headspace combined with GC-MS analysis identified 60 volatiles from different classes, with the abundance of terpenes being followed in a decreasing order by alcohols, aldehydes, sulfides, ketones, and other aromatic compounds. According to the chemometric analysis, methional, 3-methyl-4,5-dihydrothiophene, p-(methylthio) benzaldehyde, 3-octene, linalyl acetate, methyl caproate, and β-trans-ocimene could be highlighted as markers for T. borchii grown in Turkey. This investigation was conducted for the first time using T. ferrugineum, T. puberulum, and T. nitidum. The comparison of the volatile profile of these tubers' species displayed branded differences. Thus, the knowledge gained from this research may pave the way to identify the key aroma contributors in the chosen Tuber species.
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Affiliation(s)
- Cansu Korkmaz
- Department
of Biology, Faculty of Science, Muğla
Sıtkı Koçman University, 48000 Muğla, Turkey
| | - Khaoula Hellal
- Department
of Chemistry, Faculty of Science, Muğla
Sıtkı Koçman University, 48000 Muğla, Turkey
| | - Meltem Taş Küçükaydın
- Department
of Chemistry, Faculty of Science, Muğla
Sıtkı Koçman University, 48000 Muğla, Turkey
| | - Fatih Çayan
- Department
of Chemistry and Chemical Processing Technologies, Muğla Vocational
School, Muğla Sıtkı Koçman
University, 48000 Muğla, Turkey
| | - Selçuk Küçükaydın
- Department
of Medical Services and Techniques, Köyceğiz Vocational
School of Health Services, Muğla
Sıtkı Koçman University, 48800 Köyceğiz/Muğla, Turkey
| | - Mehmet Emin Duru
- Department
of Chemistry, Faculty of Science, Muğla
Sıtkı Koçman University, 48000 Muğla, Turkey
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Phong WN, Gibberd MR, Payne AD, Dykes GA, Coorey R. Methods used for extraction of plant volatiles have potential to preserve truffle aroma: A review. Compr Rev Food Sci Food Saf 2022; 21:1677-1701. [PMID: 35179824 DOI: 10.1111/1541-4337.12927] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 01/18/2022] [Accepted: 01/23/2022] [Indexed: 11/30/2022]
Abstract
Truffles are considered one of the world's most highly prized foods mainly due to their desirable organoleptic properties and rarity. However, truffles are seasonal (harvested mostly in winter from June to August in the Southern Hemisphere and from December to February in the Northern Hemisphere) and extremely perishable. Truffles deteriorate rapidly showing undesirable changes within 10 days from harvest in aroma and visual appearance after harvest. The very short postharvest shelf life (about 7-10 days) limits the potential for export and domestic consumption all year round. Several preservation methods have been studied to prolong their shelf life without the loss of aroma. However, all traditional preservation techniques have their own shortcomings and remain challenging. The extraction of natural truffle aroma volatiles for food applications could be a potential alternative to replace the existing synthetic flavoring used for processed truffle products. Four commonly used extraction methods for recovering volatile compounds from plants, namely, supercritical carbon dioxide extraction, Soxhlet extraction, distillation, and cold pressing, are critically analyzed. Up to date, existing research about the extraction of aroma volatiles from truffles is limited in the literature but based on the volatility of the key truffle volatile compounds, supercritical carbon dioxide extraction may offer the best possibility so that a natural truffle-based product that can be used in food applications throughout the year can be made available.
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Affiliation(s)
- Win Nee Phong
- School of Molecular and Life Sciences, Curtin University, Bentley, Western Australia, Australia
| | - Mark R Gibberd
- Centre for Crop and Disease Management School of Molecular and Life Sciences, Curtin University, Bentley, Western Australia, Australia
| | - Alan D Payne
- School of Molecular and Life Sciences, Curtin University, Bentley, Western Australia, Australia
| | - Gary A Dykes
- School of Agriculture and Food Sciences, University of Queensland, Saint Lucia, Queensland, Australia
| | - Ranil Coorey
- School of Molecular and Life Sciences, Curtin University, Bentley, Western Australia, Australia
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Creydt M, Fischer M. Food Authentication: Truffle Species Classification by non-targeted Lipidomics Analyzes using Mass Spectrometry assisted by Ion Mobility Separation. Mol Omics 2022; 18:616-626. [DOI: 10.1039/d2mo00088a] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Truffles are appreciated as food all over the world because of their extraordinary aroma. However, quantities are limited and successful cultivation in plantations is very labor-intensive and expensive, or even...
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Truffles: Biodiversity, Ecological Significances, and Biotechnological Applications. Fungal Biol 2021. [DOI: 10.1007/978-3-030-67561-5_4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Popović-Djordjević J, Marjanović ŽS, Gršić N, Adžić T, Popović B, Bogosavljević J, Brčeski I. Essential Elements as a Distinguishing Factor between Mycorrhizal Potentials of Two Cohabiting Truffle Species in Riparian Forest Habitat in Serbia. Chem Biodivers 2019; 16:e1800693. [PMID: 30707488 DOI: 10.1002/cbdv.201800693] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2018] [Accepted: 02/01/2019] [Indexed: 11/09/2022]
Abstract
True truffles (Tuber sp.) that establish ectomycorrhizal symbiosis (ECM) with trees in the Mediterranean and temporal regions have species specific abilities to assimilate soil born elements. Suitable habitats are usually inhabited by few truffle species, while distinguishing their symbiotic potentials appeared very difficult. Two species that commonly inhabit riparian forests in Serbia are the most prized one, Tuber magnatum Pico (Piedmont white truffle) and not so highly valued Tuber brumale Vitt. In order to assess potential differences between their assimilation and accumulation abilities, the differences between contents of elements that may be the subjects of the symbiotic trade between the host plant and fungi were evaluated in accumulation target (ascocarps) and their source (the soil). Essential (K, Na, Ca, Mg, Fe, P, S, and Zn) and essential trace elements (Co, Cr, Cu, Mn, and Se) in truffles and soil samples were determined by means of inductively coupled plasma with optical emission spectrometry (ICP-OES). Their concentrations (mg/kg) in ascocarps were in the range from 1.364±0.591 (Cr) to 10760.862±16.058 (K), while in soil ranged from 23.035±0.010 (Cr) to 20809.300±122.934 (Fe). Element accumulation potential (bioaccumulation factor) was calculated in the system truffle/soil. The statistical approaches were used for establishing the differences, while the possible differentiation between symbiotic potentials of two mycelia in the defined soil conditions was discussed.
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Affiliation(s)
- Jelena Popović-Djordjević
- University of Belgrade, Faculty of Agriculture, Chair of Chemistry and Biochemistry, Nemanjina 6, 11080, Belgrade, Serbia
| | - Žaklina S Marjanović
- University of Belgrade, Institute for Multidisciplinary Research, Kneza Višeslava 1, 11030, Belgrade, Serbia
| | - Nemanja Gršić
- University of Belgrade, Faculty of Agriculture, Department of Crop Science, Nemanjina 6, 11080, Belgrade, Serbia
| | - Tamara Adžić
- University of Belgrade, Faculty of Agriculture, Department of Crop Science, Nemanjina 6, 11080, Belgrade, Serbia
| | - Blaženka Popović
- University of Belgrade, Faculty of Agriculture, Department of Agroeconomy, Nemanjina 6, 11080, Belgrade, Serbia
| | - Jelena Bogosavljević
- University of Belgrade, Faculty of Agriculture, Department of Soil Menagment, Nemanjina 6, 11080, Belgrade, Serbia
| | - Ilija Brčeski
- University of Belgrade, Faculty of Chemistry, Studentski trg 12-16, 11000, Belgrade, Serbia
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Ori F, Trappe J, Leonardi M, Iotti M, Pacioni G. Crested porcupines (Hystrix cristata): mycophagist spore dispersers of the ectomycorrhizal truffle Tuber aestivum. MYCORRHIZA 2018; 28:561-565. [PMID: 29869187 DOI: 10.1007/s00572-018-0840-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Accepted: 05/28/2018] [Indexed: 06/08/2023]
Abstract
Truffles, as hypogeous, ectomycorrhizal fungi, have no means to actively discharge spores into the environment and thus depend on mycophagists for spore dispersal. After consumption of fruiting bodies by animals and passage through the digestive tract, the spores are released in faecal pellets. Recently, in the Abruzzo region (Italy), Hystrix cristata has been spotted inside private truffières, but its role in spore dispersal has never been investigated. Here, we report our research on the occurrence of Tuber aestivum spores in porcupine's faecal contents in a truffière in L'Aquila, Italy, where a H. cristata specimen was photographed. The spores were isolated from faeces by using a suspension of 0.7 M ZnSO4. We also verified degradation and disfiguration of the digested spores' reticular ornamentation compared to that of fresh spores from ascomata collected inside the truffière, through measurements performed by scanning electron microscopy. A few truffle spores had germinated within the faeces.
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Affiliation(s)
- Francesca Ori
- Department of Life, Health and Environmental Sciences, University of L'Aquila, 67100, L'Aquila, Italy
| | - James Trappe
- Department of Forest Ecosystems and Society and USDA Forest Service, Pacific Northwest Research Station, Forestry Sciences Laboratory, Oregon State University, Corvallis, OR, 97331, USA
| | - Marco Leonardi
- Department of Life, Health and Environmental Sciences, University of L'Aquila, 67100, L'Aquila, Italy.
| | - Mirco Iotti
- Department of Life, Health and Environmental Sciences, University of L'Aquila, 67100, L'Aquila, Italy
| | - Giovanni Pacioni
- Department of Life, Health and Environmental Sciences, University of L'Aquila, 67100, L'Aquila, Italy
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Vahdatzadeh M, Splivallo R. Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway. Sci Rep 2018; 8:9304. [PMID: 29915180 PMCID: PMC6006436 DOI: 10.1038/s41598-018-27620-w] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Accepted: 06/06/2018] [Indexed: 02/04/2023] Open
Abstract
Truffles (Tuber spp.) are the fruiting bodies of symbiotic fungi, which are prized food delicacies. The marked aroma variability observed among truffles of the same species has been attributed to a series of factors that are still debated. This is because factors (i.e. genetics, maturation, geographical location and the microbial community colonizing truffles) often co-vary in truffle orchards. Here, we removed the co-variance effect by investigating truffle flavour in axenic cultures of nine strains of the white truffle Tuber borchii. This allowed us to investigate the influence of genetics on truffle aroma. Specifically, we quantified aroma variability and explored whether strain selection could be used to improve human-sensed truffle flavour. Our results illustrate that aroma variability among strains is predominantly linked to amino acid catabolism through the Ehrlich pathway, as confirmed by 13C labelling experiments. We furthermore exemplified through sensory analysis that the human nose is able to distinguish among strains and that sulfur volatiles derived from the catabolism of methionine have the strongest influence on aroma characteristics. Overall, our results demonstrate that genetics influences truffle aroma much more deeply than previously thought and illustrate the usefulness of strain selection for improving truffle flavour.
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Affiliation(s)
- Maryam Vahdatzadeh
- Goethe University Frankfurt, Institute for Molecular Biosciences, 60438, Frankfurt, Germany
- Integrative Fungal Research Cluster (IPF), 60325, Frankfurt, Germany
| | - Richard Splivallo
- Goethe University Frankfurt, Institute for Molecular Biosciences, 60438, Frankfurt, Germany.
- Integrative Fungal Research Cluster (IPF), 60325, Frankfurt, Germany.
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