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Marco P, Ángeles Sanz M, Tejedor-Calvo E, Garcia-Barreda S, Caboni P, Reyna S, Sánchez S. Volatilome changes during black truffle (Tuber melanosporum) ontogeny. Food Res Int 2024; 194:114938. [PMID: 39232548 DOI: 10.1016/j.foodres.2024.114938] [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: 05/21/2024] [Revised: 08/06/2024] [Accepted: 08/14/2024] [Indexed: 09/06/2024]
Abstract
The aroma is critical in the reproductive biology of truffles and in their commercial quality. However, previous research has almost exclusively focused on characterizing ripe ascocarps. We characterized the volatilome of the highly-prized black truffle (Tuber melanosporum) ascocarps from July, in an early development stage, to March, in the late harvesting season, and investigated the relationships among aroma, ascocarp growth and morphogenetic development. The aroma profile was analyzed using a head space gas chromatography technique coupled with mass spectrometer. Seventy-one volatile compounds were identified and three development stages were clearly distinguished according to the volatile profile. In unripe ascocarps of July-September, the profile was dominated by methanethiol (19 %), 4-penten-2-ol (11 %) and acetone (11 %), the monthly mean weight of ascocarps ranged 2-20 g, and morphogenetic stages 4-6a were prevalent. In unripe ascocarps of October-December, the most abundant volatiles were 4-penten-2-ol (21 %), methanethiol (20 %) and ethanol (13 %), the monthly mean ascocarp weight ranged 28-43 g, and morphogenetic stages 6a, 6b-c were prevalent. In ripe ascocarps (December-March), the most abundant volatiles were 4-penten-2-ol (17 %), dimethyl sulfide (16 %) and ethanol (10 %), ascocarp weight did not increase significantly, and 6b-c was practically the sole morphogenetic stage. Thirty volatiles were associated to one of these three development stages. Amongst those with higher occurrence, 4-penten-2-ol, dimethyl sulfide, ethyl acetate, 2-pentanol and 2-butanone were associated to ripe truffles, whereas methanethiol, isobutyl isobutyrate, butanedione and 3-methylanisole were associated to unripe truffles.
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Affiliation(s)
- Pedro Marco
- Departamento de Ciencia Vegetal, Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana 930 50059, Zaragoza, Spain; Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), C/ Miguel Servet 177 50013, Zaragoza, Spain
| | - M Ángeles Sanz
- Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), C/ Miguel Servet 177 50013, Zaragoza, Spain; Laboratories and Technological Assistance, Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana 930 50059, Zaragoza, Spain
| | - Eva Tejedor-Calvo
- Laboratory for Flavor Analysis and Enology (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, C/ Pedro Cerbuna 12 50009, Zaragoza, Spain
| | - Sergi Garcia-Barreda
- Departamento de Ciencia Vegetal, Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana 930 50059, Zaragoza, Spain; Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), C/ Miguel Servet 177 50013, Zaragoza, Spain.
| | - Pierluigi Caboni
- Department of Life and Environmental Sciences. University of Cagliary. Via Ospedale 72 09124, Cagliari, Italy
| | - Santiago Reyna
- ETS Ingeniería Agronómica y del Medio Natural, Universitat Politècnica de València, Camino de Vera s/n 46021, Valencia, Spain
| | - Sergio Sánchez
- Departamento de Ciencia Vegetal, Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana 930 50059, Zaragoza, Spain; Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), C/ Miguel Servet 177 50013, Zaragoza, Spain
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2
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Gao X, Zhao X, Hu F, Fu J, Zhang Z, Liu Z, Wang B, He R, Ma H, Ho CT. The latest advances on soy sauce research in the past decade: Emphasis on the advances in China. Food Res Int 2023; 173:113407. [PMID: 37803742 DOI: 10.1016/j.foodres.2023.113407] [Citation(s) in RCA: 20] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 08/24/2023] [Accepted: 08/26/2023] [Indexed: 10/08/2023]
Abstract
As an indispensable soybean-fermented condiment, soy sauce is extensively utilized in catering, daily cooking and food industry in East Asia and Southeast Asia and is becoming popular in the whole world. In the past decade, researchers began to pay great importance to the scientific research of soy sauce, which remarkably promoted the advances on fermentation strains, quality, safety, function and other aspects of soy sauce. Of them, the screening and reconstruction of Aspergillus oryzae with high-yield of salt and acid-tolerant proteases, mechanism of soy sauce flavor formation, improvement of soy sauce quality through the combination of novel physical processing technique and microbial/enzyme, separation and identification of soy sauce functional components are attracting more attention of researchers, and related achievements have been reported continually. Meanwhile, we pointed out the drawbacks of the above research and the future research directions based on published literature and our knowledge. We believe that this review can provide an insightful reference for international related researchers to understand the advances on soy sauce research.
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Affiliation(s)
- Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Xue Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Feng Hu
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 5284012, China.
| | - Jiangyan Fu
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 5284012, China.
| | - Zhankai Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Zhan Liu
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 5284012, China.
| | - Bo Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA.
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3
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Xu S, He W, Yan J, Zhang R, Wang P, Tian H, Zhan P. Volatomics-assisted characterization of aroma and off-flavor contributors in fresh and thermally treated kiwifruit juice. Food Res Int 2023; 167:112656. [PMID: 37087245 DOI: 10.1016/j.foodres.2023.112656] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Revised: 02/21/2023] [Accepted: 02/25/2023] [Indexed: 03/06/2023]
Abstract
The distinctive aroma profile of kiwifruit juice was significantly changed during thermal treatment, however, the theoretical basis for clarifying and controlling the changes was deficient. In this study, we applied volatomics techniques to investigate the contributors of off-flavors in thermally treated kiwifruit juice. Sixteen aroma compounds were identified to be responsible for the typical "fruity", "grassy", and "cucumber-like" flavors of fresh kiwifruit by two different fused silica capillary columns coupled with chromatography-olfactometry/detection frequency (GC-O/DF) analysis and calculation of odor activity value (OAV). Thirty-one odor-active compounds were determined as important contributors to the sensory profile of thermally treated kiwifruit juice, 14 of which were common to all varieties investigated. The key aroma compounds on fresh kiwifruit significantly decreased after thermal treatment, while decanal, (E)-2-decenal, methional, β-damascenone, 1-octen-3-one, DMHF, and dimethyl sulfide which presented undesirable cooked cabbage/potato, roasted fruit, and sulfurous odors, were accumulated in a large amount. By applying PLSR analysis, (E)-2-decenal, methional, β-damascenone, DMHF, and dimethyl sulfide were further verified to have great contributions to the formation of the cooked off-flavor during thermal treatment. Moreover, XX was found to be more thermal-sensitive and more prone to forming cooked off-flavors after thermal treatment. This study could provide theoretical guidance for the regulation of thermal-induced off-flavors during the manufacturing of kiwifruit juice.
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Tejedor-Calvo E, Morales D, Ángeles Sanz M, Sánchez S, Marco P, García-Barreda S. Aromatic changes in home-made truffle products after heat treatments. Food Res Int 2023; 164:112403. [PMID: 36737983 DOI: 10.1016/j.foodres.2022.112403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 12/12/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
Truffles are highly valued by their aromatic properties and can aromatize food products. However, the truffle aroma could be reduced or lost with heat treatments (pasteurization and sterilization) necessary for products security and safety. In this study, sunflower oil and honey were aromatized with black truffle (lyophilized and fresh) using two different concentrations (5 and 10 %) for 24 h and then heat treatments (pasteurization and sterilization) were carried out. Truffle organic volatile compounds from products were investigated by SPME-GC-MS and sensory analysis by trained panel. More than 80 compounds were detected. Some of them were affected differently by heat process depending on the food matrix. Professional tasters scored higher key aromatic attributes such as sulphurous and olive oil in fresh truffle products, regardless the heat treatment applied.
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Affiliation(s)
- Eva Tejedor-Calvo
- Department of Plant Science, Agrifood Research and Technology Centre of Aragón (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain.
| | - Diego Morales
- Nutrigenomics Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, 43007 Tarragona, Spain
| | - María Ángeles Sanz
- Laboratories and Technological Assistance, Agrifood Research and Technology Centre of Aragon (CITA), Avda. Montañana, 50059 Zaragoza, Spain
| | - Sergio Sánchez
- Department of Plant Science, Agrifood Research and Technology Centre of Aragón (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain
| | - Pedro Marco
- Department of Plant Science, Agrifood Research and Technology Centre of Aragón (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain
| | - Sergi García-Barreda
- Department of Plant Science, Agrifood Research and Technology Centre of Aragón (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain
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5
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Fumigant Activity of Bacterial Volatile Organic Compounds against the Nematodes Caenorhabditis elegans and Meloidogyne incognita. Molecules 2022; 27:molecules27154714. [PMID: 35897889 PMCID: PMC9330711 DOI: 10.3390/molecules27154714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 07/21/2022] [Accepted: 07/21/2022] [Indexed: 02/06/2023] Open
Abstract
Plant-parasitic nematodes infect a diversity of crops, resulting in severe economic losses in agriculture. Microbial volatile organic compounds (VOCs) are potential agents to control plant-parasitic nematodes and other pests. In this study, VOCs emitted by a dozen bacterial strains were analyzed using solid-phase microextraction followed by gas chromatography-mass spectrometry. Fumigant toxicity of selected VOCs, including dimethyl disulfide (DMDS), 2-butanone, 2-pentanone, 2-nonanone, 2-undecanone, anisole, 2,5-dimethylfuran, glyoxylic acid, and S-methyl thioacetate (MTA) was then tested against Caenorhabditis elegans. DMDS and MTA exhibited much stronger fumigant toxicity than the others. Probit analysis suggested that the values of LC50 were 8.57 and 1.43 μg/cm3 air for DMDS and MTA, respectively. MTA also showed stronger fumigant toxicity than DMDS against the root-knot nematode Meloidogyne incognita, suggesting the application potential of MTA.
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Volatile Organic Compounds in the Early Diagnosis of Non-healing Surgical Wounds: A Systematic Review. World J Surg 2022; 46:1669-1677. [DOI: 10.1007/s00268-022-06548-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/13/2022] [Indexed: 11/27/2022]
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Romero‐Medina A, Estarrón‐Espinosa M, Verde‐Calvo JR, Lelièvre‐Desmas M, Escalona‐Buendía HB. Pigmented corn for brewing purpose: From grains to malt, a study of volatile composition. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Mirna Estarrón‐Espinosa
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco. A.C Zapopan Mexico
| | | | - Maud Lelièvre‐Desmas
- UMR‐Transfrontalière 1158 BioEcoAgro, Yncrea Hauts‐de‐France, Univ. Lille, Univ. Artois, ULCO, UPJV, Univ. Liège, INRAE Lille France
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Niimi J, Deveau A, Splivallo R. Aroma and bacterial communities dramatically change with storage of fresh white truffle Tuber magnatum. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112125] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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9
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Raimondi S, Calvini R, Candeliere F, Leonardi A, Ulrici A, Rossi M, Amaretti A. Multivariate Analysis in Microbiome Description: Correlation of Human Gut Protein Degraders, Metabolites, and Predicted Metabolic Functions. Front Microbiol 2021; 12:723479. [PMID: 34603248 PMCID: PMC8484906 DOI: 10.3389/fmicb.2021.723479] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Accepted: 08/20/2021] [Indexed: 01/01/2023] Open
Abstract
Protein catabolism by intestinal bacteria is infamous for releasing many harmful compounds, negatively affecting the health status, both locally and systemically. In a previous study, we enriched in protein degraders the fecal microbiota of five subjects, utilizing a medium containing protein and peptides as sole fermentable substrates and we monitored their evolution by 16S rRNA gene profiling. In the present study, we fused the microbiome data and the data obtained by the analysis of the volatile organic compounds (VOCs) in the headspace of the cultures. Then, we utilized ANOVA simultaneous component analysis (ASCA) to establish a relationship between metabolites and bacteria. In particular, ASCA allowed to separately assess the effect of subject, time, inoculum concentration, and their binary interactions on both microbiome and volatilome data. All the ASCA submodels pointed out a consistent association between indole and Escherichia–Shigella, and the relationship of butyric, 3-methyl butanoic, and benzenepropanoic acids with some bacterial taxa that were major determinants of cultures at 6 h, such as Lachnoclostridiaceae (Lachnoclostridium), Clostridiaceae (Clostridium sensu stricto), and Sutterellaceae (Sutterella and Parasutterella). The metagenome reconstruction with PICRUSt2 and its functional annotation indicated that enrichment in a protein-based medium affected the richness and diversity of functional profiles, in the face of a decrease of richness and evenness of the microbial community. Linear discriminant analysis (LDA) effect size indicated a positive differential abundance (p < 0.05) for the modules of amino acid catabolism that may be at the basis of the changes of VOC profile. In particular, predicted genes encoding functions belonging to the superpathways of ornithine, arginine, and putrescine transformation to GABA and eventually to succinyl-CoA, of methionine degradation, and various routes of breakdown of aromatic compounds yielding succinyl-CoA or acetyl-CoA became significantly more abundant in the metagenome of the bacterial community.
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Affiliation(s)
- Stefano Raimondi
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy
| | - Rosalba Calvini
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy
| | - Francesco Candeliere
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy
| | - Alan Leonardi
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy
| | - Alessandro Ulrici
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy.,BIOGEST-SITEIA, University of Modena and Reggio Emilia, Modena, Italy
| | - Maddalena Rossi
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy.,BIOGEST-SITEIA, University of Modena and Reggio Emilia, Modena, Italy
| | - Alberto Amaretti
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy.,BIOGEST-SITEIA, University of Modena and Reggio Emilia, Modena, Italy
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10
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Allen K, Bennett JW. Tour of Truffles: Aromas, Aphrodisiacs, Adaptogens, and More. MYCOBIOLOGY 2021; 49:201-212. [PMID: 34290545 PMCID: PMC8259846 DOI: 10.1080/12298093.2021.1936766] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Accepted: 05/26/2021] [Indexed: 06/13/2023]
Abstract
Truffles are the fruiting bodies of ascomycete fungi that form underground. Truffles are globally valued, culturally celebrated as aphrodisiacs, and highly sought-after delicacies in the culinary world. For centuries, naturalists have speculated about their mode of formation, and in cultures surrounding the Mediterranean Sea, many species have been prized as a delectable food source. Truffle fruiting bodies form underground and emit a variety of volatile organic compounds (VOCs). Truffle volatiles are believed to have evolved to attract animals that disperse their spores. The main VOCs identified from truffles include sulfur compounds, such as dimethyl sulfide (DMS) and dimethyl disulfide (DMDS); in addition, 1-octen-3-ol and 2-methyl-1-propanol have been found in most truffle species. Humans use pigs and dogs trained to detect truffle VOCs in order to find these prized subterranean macrofungi. Truffles have pharmacological potential, but until more reliable cultivation methods become available their high price means they are unlikely to see widespread use as medicinals.
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Affiliation(s)
- Kirsten Allen
- Department of Plant Biology, Rutgers, New Use Agriculture and Natural Plant Products Program, The State University of New Jersey, New Brunswick, NJ, USA
- Department of Plant Biology, Rutgers, The State University of New Jersey, New Brunswick, NJ, USA
| | - Joan W. Bennett
- Department of Plant Biology, Rutgers, The State University of New Jersey, New Brunswick, NJ, USA
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11
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Parish-Virtue K, Pilkington LI, Martin D, Wood J, Fedrizzi B. Inter-regional survey of the New Zealand Pinot noir fermentative sulfur compounds profile. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:947-951. [PMID: 32767381 DOI: 10.1002/jsfa.10702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Revised: 07/30/2020] [Accepted: 08/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND New Zealand Pinot noir is gaining increasing attention both in New Zealand and internationally, becoming the second largest grape variety for both plantings and export. Despite the growing furore around this variety, the current coverage of the volatile chemical profile remains limited, with a lack of information on the fermentative sulfur compounds content in New Zealand Pinot noir wines. RESULTS Thirty-five Pinot noir wines from three different vintages (i.e. 2016, 2017 and 2018) form five different grape growing regions were analysed for their fermentative sulfur compounds contents. Six fermentative sulfur compounds (i.e. methanethiol, ethanethiol, dimethyl sulfide, carbon disulfide, methionol and benzothiazol) were detected and measured for the first time in New Zealand Pinot noir wines. Their concentrations were compared against previously measured Pinot noir wines from other countries, and some preliminary evidence about inter-regional and ageing effects was obtained. CONCLUSION The present study reports the first survey of the inter-regional differences in fermentative sulfur compounds contents in 35 New Zealand Pinot noir wines. Preliminary inter-regional and vintage trends prompt further research on the role of these molecules on this wine variety. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Katie Parish-Virtue
- Wine Science Programme, School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Lisa I Pilkington
- Wine Science Programme, School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Damian Martin
- The New Zealand Institute for Plant and Food Research Limited, Auckland, New Zealand
| | - Jacqueline Wood
- Bragato Research Institute, Marlborough Research Centre, Blenheim, New Zealand
| | - Bruno Fedrizzi
- Wine Science Programme, School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
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12
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Quality preservation of fresh-cut durian cv. ‘Monthong’ using micro-perforated PET/PE films. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2019.100452] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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13
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Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science. Food Chem 2019; 301:125282. [DOI: 10.1016/j.foodchem.2019.125282] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2019] [Revised: 07/24/2019] [Accepted: 07/28/2019] [Indexed: 11/19/2022]
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14
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Wester P, Johnson SD, Pauw A. Scent chemistry is key in the evolutionary transition between insect and mammal pollination in African pineapple lilies. THE NEW PHYTOLOGIST 2019; 222:1624-1637. [PMID: 30613998 DOI: 10.1111/nph.15671] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/22/2018] [Accepted: 12/31/2018] [Indexed: 06/09/2023]
Abstract
Volatile emissions may play a key role in structuring pollination systems of plants with morphologically unspecialised flowers. Here we test for pollination by small mammals in Eucomis regia and investigate whether its floral scent differs markedly from fly- and wasp-pollinated congeners and attracts mammals. We measured floral traits of E. regia and made comparisons with insect-pollinated congeners. We observed floral visitors and examined fur and faeces of live-trapped mammals for pollen. We determined the contributions of different floral visitors to seed set with selective exclusion and established the breeding system with controlled pollination experiments. Using bioassays, we examined whether mammals are attracted by the floral scent and are effective agents of pollen transfer. Eucomis regia differs from closely related insect-pollinated species mainly in floral scent, with morphology, colour and nectar properties being similar. We found that mice and elephant-shrews pollinate E. regia, which is self-incompatible and reliant on vertebrates for seed production. Mammals are strongly attracted to the overall floral scent, which contains unusual sulphur compounds, including methional (which imparts the distinctive potato-like scent and which was shown to be attractive to small mammals). The results highlight the important role of scent chemistry in shifts between insect and mammal pollination systems.
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Affiliation(s)
- Petra Wester
- School of Life Sciences, University of KwaZulu-Natal Pietermaritzburg, Private Bag X01, Scottsville, 3209, South Africa
- Department of Botany and Zoology, Stellenbosch University, Private Bag X1, Stellenbosch, 7602, South Africa
- Institute of Sensory Ecology, Heinrich-Heine-University, Universitätsstr. 1, 40225, Düsseldorf, Germany
| | - Steven D Johnson
- School of Life Sciences, University of KwaZulu-Natal Pietermaritzburg, Private Bag X01, Scottsville, 3209, South Africa
| | - Anton Pauw
- Department of Botany and Zoology, Stellenbosch University, Private Bag X1, Stellenbosch, 7602, South Africa
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15
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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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16
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Environmental conditions influence the biochemical properties of the fruiting bodies of Tuber magnatum Pico. Sci Rep 2018; 8:7243. [PMID: 29740145 PMCID: PMC5940868 DOI: 10.1038/s41598-018-25520-7] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2017] [Accepted: 04/16/2018] [Indexed: 11/30/2022] Open
Abstract
The influences of various factors, including the symbiosis established with the roots of specific tree species, on the production of volatiles in the fruiting bodies of Tuber magnatum have not been investigated yet. Volatiles in T. magnatum fruiting bodies were quantitatively and qualitatively determined by both PTR-MS and GC-MS in order to compare the accuracy of the two methods. An electronic nose was also used to characterize truffle samples. The influence of environmental changes on the antioxidant capabilities of fruiting bodies was also determined. Statistically significant differences were found between fruiting bodies with different origins. The relationship between the quality of white truffle fruiting bodies and their specific host plant is described along with an analysis of metabolites other than VOCs that have ecological roles. Our results indicate that the geographical origin (Italy and Istria) of the fruiting bodies is correlated with the quantity and quality of volatiles and various antioxidant metabolites. This is the first report characterizing antioxidant compounds other than VOCs in white truffles. The correlation between geographical origin and antioxidant contents suggests that these compounds may be useful for certifying the geographical origin of truffles.
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Campo E, Marco P, Oria R, Blanco D, Venturini ME. What is the best method for preserving the genuine black truffle (Tuber melanosporum) aroma? An olfactometric and sensory approach. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.02.009] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Splivallo R, Culleré L. The Smell of Truffles: From Aroma Biosynthesis to Product Quality. SOIL BIOLOGY 2016. [DOI: 10.1007/978-3-319-31436-5_23] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Liu RS, Jin GH, Xiao DR, Li HM, Bai FW, Tang YJ. Screening of the key volatile organic compounds of Tuber melanosporum fermentation by aroma sensory evaluation combination with principle component analysis. Sci Rep 2015; 5:17954. [PMID: 26655663 PMCID: PMC4675963 DOI: 10.1038/srep17954] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2015] [Accepted: 11/09/2015] [Indexed: 11/30/2022] Open
Abstract
Aroma results from the interplay of volatile organic compounds (VOCs) and the attributes of microbial-producing aromas are significantly affected by fermentation conditions. Among the VOCs, only a few of them contribute to aroma. Thus, screening and identification of the key VOCs is critical for microbial-producing aroma. The traditional method is based on gas chromatography-olfactometry (GC-O), which is time-consuming and laborious. Considering the Tuber melanosporum fermentation system as an example, a new method to screen and identify the key VOCs by combining the aroma evaluation method with principle component analysis (PCA) was developed in this work. First, an aroma sensory evaluation method was developed to screen 34 potential favorite aroma samples from 504 fermentation samples. Second, PCA was employed to screen nine common key VOCs from these 34 samples. Third, seven key VOCs were identified by the traditional method. Finally, all of the seven key VOCs identified by the traditional method were also identified, along with four others, by the new strategy. These results indicate the reliability of the new method and demonstrate it to be a viable alternative to the traditional method.
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Affiliation(s)
- Rui-Sang Liu
- School of Life Science and Biotechnology, Dalian University of Technology, Dalian 116024 China.,Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068 China
| | - Guang-Huai Jin
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068 China
| | - Deng-Rong Xiao
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068 China
| | - Hong-Mei Li
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068 China
| | - Feng-Wu Bai
- School of Life Science and Biotechnology, Dalian University of Technology, Dalian 116024 China
| | - Ya-Jie Tang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068 China
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Aroma improvement by repeated freeze-thaw treatment during Tuber melanosporum fermentation. Sci Rep 2015; 5:17120. [PMID: 26607288 PMCID: PMC4660818 DOI: 10.1038/srep17120] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2015] [Accepted: 10/26/2015] [Indexed: 02/05/2023] Open
Abstract
The aroma attributes of sulfurous, mushroom and earthy are the most important characteristics of the aroma of Tuber melanosporum. However, these three aroma attributes are absent in the T. melanosporum fermentation system. To improve the quality of the aroma, repeated freeze-thaw treatment (RFTT) was adopted to affect the interplay of volatile organic compounds (VOCs). Using RFTT, not only was the score on the hedonic scale of the aroma increased from the “liked slightly” to the “liked moderately” grade, but the aroma attributes of sulfurous, mushroom and earthy could also be smelled in the T. melanosporum fermentation system for the first time. A total of 29 VOCs were identified, and 9 compounds were identified as the key discriminative volatiles affected by RFTT. Amino acid analysis revealed that methionine, valine, serine, phenylalanine, isoleucine and threonine were the key substrates associated with the biosynthesis of the 9 key discriminative VOCs. This study noted that amino acid metabolism played an important role in the regulation of the aroma of the T. melanosporum fermentation system.
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The Role of the Microbiome of Truffles in Aroma Formation: a Meta-Analysis Approach. Appl Environ Microbiol 2015; 81:6946-52. [PMID: 26187969 DOI: 10.1128/aem.01098-15] [Citation(s) in RCA: 81] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
Abstract
Truffles (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.
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Tang YJ, Liu RS, Li HM. Current progress on truffle submerged fermentation: a promising alternative to its fruiting bodies. Appl Microbiol Biotechnol 2015; 99:2041-53. [PMID: 25616528 DOI: 10.1007/s00253-015-6379-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2014] [Revised: 12/28/2014] [Accepted: 12/31/2014] [Indexed: 10/24/2022]
Abstract
Truffle (Tuber spp.), also known as "underground gold," is popular in various cuisines because of its unique and characteristic aroma. Currently, truffle fruiting bodies are mostly obtained from nature and semi-artificial cultivation. However, the former source is scarce, and the latter is time-consuming, usually taking 4 to 12 years before harvest of the fruiting body. The truffle submerged fermentation process was first developed in Tang's lab as an alternative to its fruiting bodies. To the best of our knowledge, most reports of truffle submerged fermentation come from Tang's group. This review examines the current state of the truffle submerged fermentation process. First, the strategy to optimize the truffle submerged fermentation process is summarized; the final conditions yielded not only the highest reported truffle biomass but also the highest production of extracellular and intracellular polysaccharides. Second, the comparison of metabolites produced by truffle fermentation and fruiting bodies is presented, and the former were superior to the latter. Third, metabolites (i.e., volatile organic compounds, equivalent umami concentration, and sterol) derived from truffle fermentation could be regulated by fermentation process optimization. These findings indicated that submerged fermentation of truffles can be used for commercial production of biomass and metabolites as a promising alternative to generating its fruiting bodies in bioreactor.
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Affiliation(s)
- Ya-Jie Tang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, 430068, China,
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Kanchiswamy CN, Malnoy M, Maffei ME. Chemical diversity of microbial volatiles and their potential for plant growth and productivity. FRONTIERS IN PLANT SCIENCE 2015; 6:151. [PMID: 25821453 PMCID: PMC4358370 DOI: 10.3389/fpls.2015.00151] [Citation(s) in RCA: 215] [Impact Index Per Article: 23.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/05/2015] [Accepted: 02/24/2015] [Indexed: 05/02/2023]
Abstract
Microbial volatile organic compounds (MVOCs) are produced by a wide array of microorganisms ranging from bacteria to fungi. A growing body of evidence indicates that MVOCs are ecofriendly and can be exploited as a cost-effective sustainable strategy for use in agricultural practice as agents that enhance plant growth, productivity, and disease resistance. As naturally occurring chemicals, MVOCs have potential as possible alternatives to harmful pesticides, fungicides, and bactericides as well as genetic modification. Recent studies performed under open field conditions demonstrate that efficiently adopting MVOCs may contribute to sustainable crop protection and production. We review here the chemical diversity of MVOCs by describing microbial-plants and microbial-microbial interactions. Furthermore, we discuss MVOCs role in inducing phenotypic plant responses and their potential physiological effects on crops. Finally, we analyze potential and actual limitations for MVOC use and deployment in field conditions as a sustainable strategy for improving productivity and reducing pesticide use.
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Affiliation(s)
- Chidananda Nagamangala Kanchiswamy
- Research and Innovation Center, Biology and Genomic of Fruit Plants, Fondazione Edmund MachTrento, Italy,
- *Correspondence: Chidananda Nagamangala Kanchiswamy, Research and Innovation Center, Biology and Genomic of Fruit Plants, Fondazione Edmund Mach, Via E.Mach 1, San Michele all'Adige, Trento, Italy
| | - Mickael Malnoy
- Research and Innovation Center, Biology and Genomic of Fruit Plants, Fondazione Edmund MachTrento, Italy,
| | - Massimo E. Maffei
- Plant Physiology Unit, Department of Life Sciences and Systems Biology, University of TurinTurin, Italy
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