1
|
Kuhar F, Tejedor-Calvo E, Sequeira A, Pelissero D, Cosse M, Donnini D, Nouhra E. Comprehensive Characterization of Tuber maculatum, New in Uruguay: Morphological, Molecular, and Aromatic Analyses. J Fungi (Basel) 2024; 10:421. [PMID: 38921407 DOI: 10.3390/jof10060421] [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: 04/01/2024] [Revised: 06/11/2024] [Accepted: 06/11/2024] [Indexed: 06/27/2024] Open
Abstract
Although only a few species of Tuber account for the major truffle sales volume, many species that are not considered delicacies are finding their way to the market, especially in regions where the traditionally appreciated ones do not occur. This is the case for whitish truffles. Specimens of whitish truffles were collected in pecan (Carya illinoinensis) orchards in Uruguay in October 2021. Morphological and molecular methods were used to characterize and assess their identity as Tuber maculatum Vittad. An SPME extraction of volatile compounds and GC-MS analyses were performed to characterize the aromatic profile of these specimens and evaluate their potential applications. Among the 60 VOCs detected, 3-octenone (mushroom odor), 3-octanol (moss, nut, mushroom odor), and 2H-pyran-2-one (no odor), followed by octen-1-ol-acetate (no odor) and 2-undecanone (orange, fresh, green odor) were the major compounds in T. maculatum fruiting bodies. The attributes of exotic edible mushrooms of commercial value in the region are highlighted. In particular, this work emphasizes the characteristics of truffles as a byproduct of pecan cultivation.
Collapse
Affiliation(s)
- Francisco Kuhar
- Innomy Biotech S.L. Astondo Bidea, Edificio 612, 48160 Derio, Spain
- Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Facultad de Ciencias Exactas, Físicas y Naturales (F.C.E.F. y N.), Universidad Nacional de Córdoba, Córdoba 5000, Argentina
| | - Eva Tejedor-Calvo
- Department of Plant Science, Agrifood Research and Technology Centre of Aragon (CITA), Avda. Montañana, 50059 Zaragoza, Spain
- Laboratory for Flavour Analysis and Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain
| | - Alejandro Sequeira
- Departamento de Biodiversidad y Genética, Instituto de Investigaciones Biológicas Clemente Estable (IIBCE), Ministerio de Educación y Cultura (MEC), Av. Italia 3318, Montevideo 11600, Uruguay
| | - David Pelissero
- Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Facultad de Ciencias Exactas, Físicas y Naturales (F.C.E.F. y N.), Universidad Nacional de Córdoba, Córdoba 5000, Argentina
| | - Mariana Cosse
- Departamento de Biodiversidad y Genética, Instituto de Investigaciones Biológicas Clemente Estable (IIBCE), Ministerio de Educación y Cultura (MEC), Av. Italia 3318, Montevideo 11600, Uruguay
| | - Domizia Donnini
- Department of Agricultural, Food and Environmental Science, University of Perugia, 06121 Perugia, Italy
| | - Eduardo Nouhra
- Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Facultad de Ciencias Exactas, Físicas y Naturales (F.C.E.F. y N.), Universidad Nacional de Córdoba, Córdoba 5000, Argentina
| |
Collapse
|
2
|
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.
Collapse
Affiliation(s)
| | | | - Matthias Koch
- Department of Analytical Chemistry and Reference Materials, Bundesanstalt für Materialforschung und-Prüfung (BAM), 12489 Berlin, Germany; (R.E.); (J.L.)
| |
Collapse
|
3
|
Piatti D, Marconi R, Caprioli G, Zannotti M, Giovannetti R, Sagratini G. White Acqualagna truffle (Tuber magnatum Pico): Evaluation of volatile and non-volatile profiles by GC-MS, sensory analyses and elemental composition by ICP-MS. Food Chem 2024; 439:138089. [PMID: 38070235 DOI: 10.1016/j.foodchem.2023.138089] [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: 09/19/2023] [Revised: 11/23/2023] [Accepted: 11/25/2023] [Indexed: 01/10/2024]
Abstract
The White Truffle is the most expensive edible underground mushroom. In this study the first characterization of the Acqualagna white truffle was delivered, taking into consideration the soil of origin and the human perception. The volatile profile was identified by GC-MS and compared with the descriptors obtained by sensory analysis. The non-volatile characterization was done using elemental composition by ICP-MS analysis, elemental analysis, and spectrophotometric assays. The volatile profile consists mainly of bis(methylthio)methane (78.72%) and other minor constituents, linked to seven odorant descriptors: garlic-like, nutty-like, geosmine-like, floral, mushroom-like, pungent and green/herbal. ICP-MS revealed that truffle has a higher content of K, P, S, Ca and Mg (97% of the elements investigated) and that it assimilates the Rare Earth Elements (REE) from the soil without discriminating them. In conclusion, this project is the first step for the enhancement of local food, linked to the territory conditions in which it is produced.
Collapse
Affiliation(s)
- Diletta Piatti
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
| | - Riccardo Marconi
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
| | - Giovanni Caprioli
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy.
| | - Marco Zannotti
- Chemistry Interdisciplinary Project (ChIP), School of Science and Technology, Chemistry Division, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
| | - Rita Giovannetti
- Chemistry Interdisciplinary Project (ChIP), School of Science and Technology, Chemistry Division, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
| | - Gianni Sagratini
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
| |
Collapse
|
4
|
Mrak T, Grebenc T, Friedrich S, Münzenberger B. Description, identification, and growth of Tuber borchii Vittad. mycorrhized Pinus sylvestris L. seedlings on different lime contents. MYCORRHIZA 2024; 34:85-94. [PMID: 38236414 PMCID: PMC10998771 DOI: 10.1007/s00572-023-01135-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Accepted: 12/22/2023] [Indexed: 01/19/2024]
Abstract
Tuber borchii forms ectomycorrhiza with oaks, hazel, and pines, including Pinus sylvestris. However, its ectomycorrhiza morphotype with P. sylvestris was not comprehensively described so far, and molecular analyses are missing despite a high danger of misidentification of T. borchii ectomycorrhiza with other closely related and less valuable truffle species. We described for the first time the morphology and anatomy of T. borchii-P. sylvestris ectomycorrhiza using differential interference contrast technique and semi-thin sections in combination with molecular confirmation of identity. Color of ectomycorrhiza is reddish to dark brown, and morphotypes are unevenly but densely covered by warts-bearing pin-like cystidia. All layers of the hyphal mantle are pseudoparenchymatous with outer mantle layer formed of epidermoid cells. T. borchii ectomycorrhiza was identified by a molecular comparison with fruitbodies used for inoculation and its respective ectomycorrhizae. T. borchii has a wide ecological amplitude. To get a better insight in mycorrhization requirements, we investigated growth of P. sylvestris and its ectomycorrhiza infection rate with T. borchii in substrate with different lime content. The mycorrhization of P. sylvestris with T. borchii in the mycorrhization substrate and cultivation in greenhouse conditions was successful, with colonization of P. sylvestris varying between 36.5 and 48.1%. There was no significant correlation of mycorrhization to applied lime contents, and consequently to pH in substrate, while the increased levels of lime improved growth of the P. sylvestris seedlings.
Collapse
Affiliation(s)
- Tanja Mrak
- Department of Forest Physiology and Genetics, Slovenian Forestry Institute, Večna pot 2, 1000, Ljubljana, Slovenia
| | - Tine Grebenc
- Department of Forest Physiology and Genetics, Slovenian Forestry Institute, Večna pot 2, 1000, Ljubljana, Slovenia.
| | - Silke Friedrich
- Truffle Nursery, Schneckleinsberg 5, 91788, Pappenheim, Germany
| | - Babette Münzenberger
- Department of Fungal Interactions, Research Area 1 'Landscape Functioning', Leibniz Centre for Agricultural Landscape Research (ZALF), Eberswalder Strasse 84, 15374, Müncheberg, Germany
| |
Collapse
|
5
|
Bertella A, Gavril GL, Wrona M, Pezo D, Sidaoui A, Benlahcen K, Kihal M, Olewnik-Kruszkowska E, Salafranca J, Nerín C. Analysis of Bioactive Aroma Compounds in Essential Oils from Algerian Plants: Implications for Potential Antioxidant Applications. Foods 2024; 13:749. [PMID: 38472862 DOI: 10.3390/foods13050749] [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: 01/30/2024] [Revised: 02/19/2024] [Accepted: 02/22/2024] [Indexed: 03/14/2024] Open
Abstract
In samples of Artemisia campestris (AC), Artemisia herba-alba (AHA) and Salvia jordanii (SJ) essential oils, up to 200 distinct volatile compounds were identified. Using headspace solid-phase microextraction combined with gas chromatography-olfactometry-mass spectrometry (HS-SPME-GC-O-MS), different panelists detected 52 of these compounds. This study offers the most detailed analysis of bioactive compound profiles conducted so far. The most abundant compounds identified were curcumene, making up 12.96% of AC, and camphor, constituting 21.67% of AHA and 19.15% of SJ. The compounds with the highest odor activity value (OAV) were (E,Z)-2,4-nonadienal (geranium, pungent), 3-nonenal (cucumber) and 2-undecenal (sweet) in AC, AHA and SJ, respectively. AHA essential oil showed significant antioxidant activity (IC50 = 41.73 ± 4.14 mg/g) and hydroxyl radical generation (hydroxylation percentage = 29.62 ± 3.14), as assessed by the diphenylpicrylhydrazyl (DPPH) method. In terms of oxygen radical absorbance capacity (ORAC), the strongest antioxidant activity was obtained for SJ essential oil (antioxidant activity of the essential oils, AOX = 337.49 ± 9.87).
Collapse
Affiliation(s)
- Anis Bertella
- Department of Molecular and Cellular Biology, Faculty of Life and Nature Sciences, Abbes Laghrour Khenchela University, BP 1252 Road of Batna, Khenchela 40004, Algeria
| | - Georgiana-Luminita Gavril
- Department of Bioinformatics, National Institute of Research and Development for Biological Sciences, 296 Splaiul Independentei, Sector 6, 060031 Bucharest, Romania
| | - Magdalena Wrona
- Departmento de Química Analítica, Instituto de Investigación en Ingeniería de Aragón (I3A), Escuela de Ingeniería y Arquitectura (EINA), Universidad de Zaragoza, María de Luna 3 (Edificio Torres Quevedo), 50018 Zaragoza, Spain
| | - Davinson Pezo
- Faculty of Health Sciences, San Jorge University, Villanueva de Gállego, Autovía A-23 Zaragoza-Huesca Km. 299, 50830 Zaragoza, Spain
| | - Abouamama Sidaoui
- Faculty of Sciences and Technology, Department of Biology, Amine Elokkal El Hadj Moussa Egakhamouk University of Tamanghasset, Tamanghasset 11000, Algeria
| | - Kheira Benlahcen
- Laboratory of Applied Microbiology, Department of Biology, Faculty of Life and Nature Sciences, University of Oran 1 Ahmed BenBella, Oran 31100, Algeria
| | - Mebrouk Kihal
- Laboratory of Applied Microbiology, Department of Biology, Faculty of Life and Nature Sciences, University of Oran 1 Ahmed BenBella, Oran 31100, Algeria
| | - Ewa Olewnik-Kruszkowska
- Physical Chemistry and Physicochemistry of Polymers, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Street, 87-100 Toruń, Poland
| | - Jesús Salafranca
- Departmento de Química Analítica, Instituto de Investigación en Ingeniería de Aragón (I3A), Escuela de Ingeniería y Arquitectura (EINA), Universidad de Zaragoza, María de Luna 3 (Edificio Torres Quevedo), 50018 Zaragoza, Spain
| | - Cristina Nerín
- Departmento de Química Analítica, Instituto de Investigación en Ingeniería de Aragón (I3A), Escuela de Ingeniería y Arquitectura (EINA), Universidad de Zaragoza, María de Luna 3 (Edificio Torres Quevedo), 50018 Zaragoza, Spain
| |
Collapse
|
6
|
Li Q, Hu H, Tan X, Wang J, Mei R, Jiang F, Ling Y, Li X. Effects of Storage in an Active and Spontaneous Controlled O 2/CO 2 Atmosphere on Volatile Flavor Components and the Microbiome of Truffles. ACS OMEGA 2024; 9:9331-9347. [PMID: 38434872 PMCID: PMC10905597 DOI: 10.1021/acsomega.3c08375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 01/29/2024] [Accepted: 01/31/2024] [Indexed: 03/05/2024]
Abstract
This study explored the potential to improve the storage quality and prolong the shelf life of truffles by storing them in a modified atmosphere fresh-keeping box with sealed gas components of Active Modified Atmosphere Packaging (AMAP, 40% O2 + 60% CO2) at 4 °C. During the storage period, a total of 63 volatile components in 10 categories were detected, with aldehydes being the most abundant and the relative content of ethers being the highest. The relative odor activity value and principal component analysis revealed that isovaleraldehyde, 1-octen-3-ol, 1-octen-3-one, and dimethyl sulfide were the characteristic flavor components of fresh truffles. However, 3-methylthiopropionaldehyde and (E, E)-2,4-nonadienal were the components that caused the deterioration of truffle flavor and could potentially serve as markers of truffle decay characteristics. 16S rDNA high-throughput sequencing showed that Leuconostoc and Lactococcus were dominant in the truffle samples stored for 14 days, but the abundance of putrefactive pathogenic bacteria showed an increasing trend in the truffle samples stored for 28 days. During the whole storage period, the common fungi detected in the different treatment groups were Candida and Aspergillus. The relative abundance of the former decreased, while the relative abundance of the latter decreased initially and then increased. The correlation between volatile components and the microbial flora was further analyzed, which indicated that Lactococcus and Lactobacillus had the same contributions to the same flavor, while Pseudomonas and Glutamicibacter had the opposite contributions to the same flavor. The results provide a reference for the storage and preservation of truffles.
Collapse
Affiliation(s)
- Qiang Li
- School of Food and Biological
Engineering, Chengdu University, Chengdu, Sichuan 610106, China
| | - Haiyang Hu
- School of Food and Biological
Engineering, Chengdu University, Chengdu, Sichuan 610106, China
| | - Xingyi Tan
- School of Food and Biological
Engineering, Chengdu University, Chengdu, Sichuan 610106, China
| | - Jianhui Wang
- School of Food and Biological
Engineering, Chengdu University, Chengdu, Sichuan 610106, China
| | - Ruhuai Mei
- School of Food and Biological
Engineering, Chengdu University, Chengdu, Sichuan 610106, China
| | - Fangguo Jiang
- School of Food and Biological
Engineering, Chengdu University, Chengdu, Sichuan 610106, China
| | - Yunkun Ling
- School of Food and Biological
Engineering, Chengdu University, Chengdu, Sichuan 610106, China
| | - Xiang Li
- School of Food and Biological
Engineering, Chengdu University, Chengdu, Sichuan 610106, China
| |
Collapse
|
7
|
Babič K, Strojnik L, Ćirić A, Ogrinc N. Optimization and validation of an HS-SPME/GC-MS method for determining volatile organic compounds in dry-cured ham. Front Nutr 2024; 11:1342417. [PMID: 38362102 PMCID: PMC10867123 DOI: 10.3389/fnut.2024.1342417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Accepted: 01/15/2024] [Indexed: 02/17/2024] Open
Abstract
The formation of volatile organic compounds (VOCs) in dry-cured ham is a result of different biochemical and enzymatic processes. Moreover, accurately quantifying these VOCs is challenging since ham is a complex matrix, which contains compounds from various chemical families and a wide range of volatilities of different molecular masses. In this study, we systematically optimized and validated an analytical method for quantifying VOCs in dry-cured ham using headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Optimal SPME conditions were determined through both an experimental procedure (one-factor-at-a-time) and response surface methodology (RSM), revealing that a 60-min equilibration at 70°C, a 60-min extraction at the same temperature, and a 4-min desorption time at 250°C provided the most favorable results. To enhance quantitation, twelve multiple internal standards (ISTDs) were employed to address and improve the quantitation of the 12 VOCs. Method validation covered aspects of linearity, limits of detection (LOD: 0.03-1.13 mg kg-1), limits of quantitation (LOQ: 0.09-3.41 mg kg-1), and working ranges (0.01-19.1 mg kg-1). The practical application of this optimized method was demonstrated by analyzing dry-cured ham samples (n = 4), sourced from the Slovenian market. The initial statistical evaluation indicates that different types of dry-cured hams can be differentiated (with an 83.1% of accuracy) according to their aromatic profile. However, a larger sample size would be required to provide a more comprehensive assessment.
Collapse
Affiliation(s)
- Katja Babič
- Jožef Stefan International Postgraduate School, Ljubljana, Slovenia
- Department of Environmental Sciences, Jožef Stefan Institute, Ljubljana, Slovenia
| | - Lidija Strojnik
- Department of Environmental Sciences, Jožef Stefan Institute, Ljubljana, Slovenia
| | - Andrija Ćirić
- Department of Chemistry, Faculty of Science, University of Kragujevac, Kragujevac, Serbia
| | - Nives Ogrinc
- Jožef Stefan International Postgraduate School, Ljubljana, Slovenia
- Department of Environmental Sciences, Jožef Stefan Institute, Ljubljana, Slovenia
| |
Collapse
|
8
|
Li Y, Xing YM, Murat C, Kohler A, Zhou DY, Yu FQ, Chen J. Transcriptome and metabolome analysis reveals stage-specific metabolite accumulation during maturity of Chinese black truffle Tuber indicum. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2023; 205:108158. [PMID: 37948976 DOI: 10.1016/j.plaphy.2023.108158] [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: 05/21/2023] [Revised: 10/12/2023] [Accepted: 10/31/2023] [Indexed: 11/12/2023]
Abstract
Tuber indicum is the most economically important member of Tuber, with the highest production and widest distribution in China. However, the overexploitation of immature ascocarps not only has driven wild resources of the species toward extinction, but also has caused enconomic losses and a decline in the reputation of T.indicum quality. In this study, stage-specific metabolites of T. indicum in relation to nutritional quality and the mechanism of their accumulations were explored by transcriptome and metabolome analysis at five harvest times, representing four maturation stages. A total of 663 compounds were identified in T. indicum ascocarps by a widely targeted metabolomic approach. Lipid compounds are the most prominent metabolites (18%) in our samples and also are higher accumulation at the immature stage than at mature stage, representing 30.16% differential accumulated metabolites in this stage. Levels of some of the amino acids, such as S-(methyl) glutathione, S-adenosylmethionine, which are known truffle aroma precursors, were increased at the mature stage. The gene expression level related to the biosynthesis of volatile organic compounds were verified by qPCR. This study contributes to the preliminary understanding of metabolites variations in T. indicum ascocarps during maturity for quality evaluation and truffle biology.
Collapse
Affiliation(s)
- Yang Li
- Key Laboratory of Bioactive Substances and Resource Utilization of Chinese Herbal Medicine, Ministry of Education, Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China.
| | - Yong-Mei Xing
- Key Laboratory of Bioactive Substances and Resource Utilization of Chinese Herbal Medicine, Ministry of Education, Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China.
| | - Claude Murat
- Université de Lorraine, INRAE, UMR Interactions Arbres/Microorganismes, INRAE Grand Est - Nancy, Champenoux, France.
| | - Annegret Kohler
- Université de Lorraine, INRAE, UMR Interactions Arbres/Microorganismes, INRAE Grand Est - Nancy, Champenoux, France.
| | - Dong-Yu Zhou
- Key Laboratory of Bioactive Substances and Resource Utilization of Chinese Herbal Medicine, Ministry of Education, Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China.
| | - Fu-Qiang Yu
- Key Laboratory for Fungal Diversity and Green Development, The Germplasm Bank of Wild Species, Kunming, Kunming Institute Botany, Chinese Academy of Sciences, Yunnan, China.
| | - Juan Chen
- Key Laboratory of Bioactive Substances and Resource Utilization of Chinese Herbal Medicine, Ministry of Education, Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China.
| |
Collapse
|
9
|
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.
Collapse
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
| |
Collapse
|
10
|
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.
Collapse
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
| |
Collapse
|
11
|
Lemmond B, Sow A, Bonito G, Smith ME. Accidental cultivation of the European truffle Tuber brumale in North American truffle orchards. MYCORRHIZA 2023; 33:221-228. [PMID: 37330423 DOI: 10.1007/s00572-023-01114-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Accepted: 05/25/2023] [Indexed: 06/19/2023]
Abstract
Tuber brumale is a European edible truffle species that is often viewed as a contaminant in truffle orchards, as it visually resembles more valuable black truffles such as T. melanosporum, but differs in aroma and flavor and sells for a much lower price. Although T. brumale is not native to or intentionally cultivated in North America, it was reported to have been accidently introduced into British Columbia in 2014 and North Carolina in 2020. However, in winter of 2021, various truffle orchards in eastern North America produced truffles that differed from the anticipated harvest of T. melanosporum. Molecular analysis of these specimens confirmed T. brumale truffle fruiting bodies from ten orchards distributed across six eastern USA states. Phylogenetic analysis of nuclear ribosomal ITS and 28S DNA sequences indicated that all samples belong to the T. brumale A1 haplogroup, the genetic subgroup of T. brumale that is more common in western Europe. This pattern of widespread fruiting of T. brumale in North American truffle orchards is likely the result of T. brumale being introduced in the initial inoculation of trees used as hosts in T. melanosporum truffle cultivation. We review other examples of introduced non-target truffle species and strategies for limiting their impact on truffle cultivation.
Collapse
Affiliation(s)
- Benjamin Lemmond
- Department of Plant Pathology, University of Florida, Gainesville, FL, 32611, USA
| | - Alassane Sow
- Microbiology and Molecular Genetics, Michigan State University, East Lansing, MI, 48824, USA
| | - Gregory Bonito
- Microbiology and Molecular Genetics, Michigan State University, East Lansing, MI, 48824, USA
- Plant Soil and Microbial Sciences, Michigan State University, East Lansing, MI, 48824, USA
| | - Matthew E Smith
- Department of Plant Pathology, University of Florida, Gainesville, FL, 32611, USA.
| |
Collapse
|
12
|
Bucci A, Monaco P, Naclerio G. Tuber magnatum Picco: the challenge to identify ascoma-associated bacteria as markers for geographic traceability. Front Microbiol 2023; 14:1142214. [PMID: 37260692 PMCID: PMC10227511 DOI: 10.3389/fmicb.2023.1142214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Accepted: 05/02/2023] [Indexed: 06/02/2023] Open
|
13
|
Phong WN, Sung B, Cao Z, Gibberd MR, Dykes GA, Payne AD, Coorey R. Impact of different processing techniques on the key volatile profile, sensory, and consumer acceptance of black truffle (Tuber melanosporum Vittadini). J Food Sci 2022; 87:4174-4187. [PMID: 35975798 DOI: 10.1111/1750-3841.16275] [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: 01/24/2022] [Revised: 06/01/2022] [Accepted: 07/13/2022] [Indexed: 01/07/2023]
Abstract
Fresh truffles which include black truffle (Tuber melanosporum Vittadini) deteriorate and lose aroma rapidly after harvest; therefore, postharvest processing via freeze-drying or encapsulation is an option to preserve truffle aroma for extended supply. However, the aroma profile that directly affects the truffle quality and consumer acceptance is influenced by processing and producers require processing options that balance processing feasibility with retention of a suitable aroma profile. This study aimed to determine the impact of freeze-drying and encapsulation on the profile of key volatiles, consumer discrimination, and overall sensory impression (aroma intensity, liking, and acceptability) of processed truffle products compared to the starting material (positive control). The study combined experimental-scale processing with GC-MS analysis and consumer sensory evaluation to compare and optimize postharvest processing options. Based on the results, some volatile changes were detected in the processed truffle products compared to the positive control which were aligned with the consumer discrimination (triangle test) and the aroma intensity score (consumer sensory test). Despite some chemical and sensory differences detected, the consumer panel did not have any preference for processed truffle products compared to the positive control. The overall finding indicates the potential value of processing truffles into a natural flavoring ingredient for food application via freeze-drying or encapsulation, which should be of great interest for the truffle and food industry. According to the correlation analysis, the consumer acceptance of a truffle product may be increased by retaining 1-octen-3-ol and methional, while reducing the amount of p-cresol in the product. PRACTICAL APPLICATION: The postharvest process of turning truffles into a food flavoring ingredient may cause undesirable volatile changes that would directly impact the aroma quality and consumer acceptance of the processed truffle products. Hence, the impacts of freeze-drying and encapsulation on the chemical and sensory profile of truffles were evaluated in this study. Overall, the results of the concurrent instrument and sensory analysis demonstrated that both freeze-drying and encapsulation are potential options for processing.
Collapse
Affiliation(s)
- Win Nee Phong
- School of Molecular and Life Sciences, Curtin University, Bentley, Western Australia, Australia
| | - Billy Sung
- School of Management and Marketing, Curtin University, Bentley, Western Australia, Australia
| | - Zhanglong Cao
- Centre for Crop and Disease Management, 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
| | - Gary A Dykes
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Queensland, Australia
| | - Alan D Payne
- School of Molecular and Life Sciences, Curtin University, Bentley, Western Australia, Australia
| | - Ranil Coorey
- School of Molecular and Life Sciences, Curtin University, Bentley, Western Australia, Australia
| |
Collapse
|
14
|
Fortier D, Séguin JC, Voyer N. Characterization of the Volatilome of Tuber canaliculatum Harvested in Quebec, Canada. ACS OMEGA 2022; 7:29038-29045. [PMID: 36033704 PMCID: PMC9404485 DOI: 10.1021/acsomega.2c02877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Accepted: 07/22/2022] [Indexed: 06/15/2023]
Abstract
The first detailed characterization of volatile compounds from Tuber canaliculatum, a truffle newly grown in Quebec, Canada, was performed with headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC/MS). A total of 30 compounds were identified, making up more than 98% of the volatile extract. The volatilome of T. canaliculatum is dominated by (E)-1-methylthio-1-propene, (Z)-1-methylthio-1-propene, dimethyl disulfide, and 1-octen-3-ol. It also includes six compounds identified for the first time in truffles, namely, 4-hydroxy-4-methyl-2-pentanone, pentyl propanoate, (Z)-1-methyl-2-(prop-1-en-1-yl)disulfide, (E)-1-methyl-2-(prop-1-en-1-yl)disulfide, (Z)-1-methyl-3-(prop-1-en-1-yl)trisulfide, and (E)-1-methyl-3-(prop-1-en-1-yl)trisulfide. With the growing interest in gastronomy in truffles in North America, it is becoming important to gather knowledge for identification purposes and to delineate the key volatile compounds responsible for the aroma of North American truffles, especially the newly harvested T. canaliculatum.
Collapse
|
15
|
Epping R, Bliesener L, Weiss T, Koch M. Marker Substances in the Aroma of Truffles. Molecules 2022; 27:molecules27165169. [PMID: 36014409 PMCID: PMC9414745 DOI: 10.3390/molecules27165169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 08/09/2022] [Accepted: 08/11/2022] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to identify specific truffle marker substances within the truffle aroma. The aroma profile of different truffle species was analyzed using static headspace sampling with gas chromatography mass spectrometry analysis (SHS/GC-MS). Possible marker substances were identified, taking the additional literature into account. The selected marker substances were tested in an experiment with 19 truffle dogs. The hypothesis “If trained truffle dogs recognize the substances as supposed truffles in the context of an experiment, they can be regarded as specific” was made. As it would be nearly impossible to investigate every other possible emitter of the same compounds to determine their specificity, this hypothesis was a reasonable approximation. We were interested in the question of what it is the dogs actually search for on a chemical level and whether we can link their ability to find truffles to one or more specific marker substances. The results of the dog experiment are not as unambiguous as could have been expected based on the SHS/GC-MS measurements. Presumably, the truffle aroma is mainly characterized and perceived by dogs by dimethyl sulfide and dimethyl disulfide. However, as dogs are living beings and not analytical instruments, it seems unavoidable that one must live with some degree of uncertainty regarding these results.
Collapse
Affiliation(s)
- Ruben Epping
- Division of Organic Trace Analysis and Food Analysis, Bundesanstalt für Materialforschung und -Prüfung, 12489 Berlin, Germany
- Correspondence: (R.E.); (M.K.)
| | - Lilly Bliesener
- Division of Organic Trace Analysis and Food Analysis, Bundesanstalt für Materialforschung und -Prüfung, 12489 Berlin, Germany
| | - Tilman Weiss
- Sglux SolGel Technologies GmbH, 12489 Berlin, Germany
| | - Matthias Koch
- Division of Organic Trace Analysis and Food Analysis, Bundesanstalt für Materialforschung und -Prüfung, 12489 Berlin, Germany
- Correspondence: (R.E.); (M.K.)
| |
Collapse
|
16
|
Phong WN, Al-Salami H, Gibberd MR, Dykes GA, Payne AD, Coorey R. Comparative evaluation of encapsulation using β-cyclodextrin versus freeze-drying for better retention and stabilizing of black Périgord truffle (Tuber melanosporum) aroma. J Food Sci 2022; 87:3482-3495. [PMID: 35788997 PMCID: PMC9541271 DOI: 10.1111/1750-3841.16241] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2021] [Revised: 05/18/2022] [Accepted: 06/09/2022] [Indexed: 11/30/2022]
Abstract
This study aimed to develop a novel technique to retain and stabilize compounds contributing to truffle aroma by encapsulation using β-cyclodextrin. Two experiments were conducted. In the first experiment, the key volatile profile and microbial population of products resulting from three different encapsulation methods, namely direct mixing method (M1), direct mixing followed by ethanol addition method (M2), and paste method (M3), were compared with untreated truffles (positive control) over a 90-day period. The M2-derived product was the least optimal for retaining key volatile compounds despite showing the lowest microbial population. There was no significant difference in the volatile profile of products derived from M1 and M3 on day 0. However, it was observed that the M3-derived product could retain its volatile profile better than the M1-derived product by day 90. M3 was compared with freeze-drying in the second experiment. Freeze-dried truffles showed an overall higher relative percentage of volatiles than the M3-derived product on day 0. However, by day 90, some volatile changes occurred in the freeze-dried truffles but not in the M3-derived product. The findings indicate that while freeze-drying could adequately conserve truffle volatiles, the encapsulation of volatile compounds in β-cyclodextrin could improve the volatile stability of truffle products and allow for longer storage times. Microbes were found in all encapsulated truffle products and freeze-dried truffles on days 0 and 90, suggesting the need to explore the possibility of incorporating a decontamination step in the process prior to either encapsulation or freeze-drying. PRACTICAL APPLICATION: A technique to capture and stabilize compounds responsible for truffle aroma by encapsulation using β-cyclodextrin was developed and compared with freeze-drying in this study. The overall finding suggests that while freeze-drying of truffle could sufficiently preserve volatiles, encapsulating truffle volatiles with β-cyclodextrin may improve its stability, extending its shelf life, which can be applied in the development of a natural truffle ingredient that can be applied in food product development.
Collapse
Affiliation(s)
- Win Nee Phong
- School of Molecular and Life Sciences, Curtin University, Bentley, Australia
| | - Hani Al-Salami
- Biotechnology and Drug Development Research Laboratory, Curtin Health Innovation Research Institute, Curtin Medical School, Curtin University, Bentley, Australia
| | - Mark R Gibberd
- Centre for Crop and Disease Management, School of Molecular and Life Sciences, Curtin University, Bentley, Australia
| | - Gary A Dykes
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Australia
| | - Alan D Payne
- School of Molecular and Life Sciences, Curtin University, Bentley, Australia
| | - Ranil Coorey
- School of Molecular and Life Sciences, Curtin University, Bentley, Australia
| |
Collapse
|
17
|
Lu B, Zhang FM, Yu FQ, Rinaldi AC. Ethnobiological notes and volatile profiles of two rare Chinese desert truffles. Mycology 2022; 13:177-184. [PMID: 35938077 PMCID: PMC9354632 DOI: 10.1080/21501203.2022.2035005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
Affiliation(s)
- Bin Lu
- Key Laboratory for Forest Resources Conservation and Use in the Southwest Mountains of China, Southwest Forestry University, Kunming, China
- The Germplasm Bank of Wild Species, Yunnan Key Laboratory for Fungal Diversity and Green Development, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, China
| | - Feng-Ming Zhang
- The Germplasm Bank of Wild Species, Yunnan Key Laboratory for Fungal Diversity and Green Development, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, China
| | - Fu-Qiang Yu
- The Germplasm Bank of Wild Species, Yunnan Key Laboratory for Fungal Diversity and Green Development, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, China
| | - Andrea C. Rinaldi
- Department of Biomedical Sciences, University of Cagliari, Monserrato, Italy
| |
Collapse
|
18
|
Kalogiouri NP, Manousi N, Paraskevopoulou A, Mourtzinos I, Zachariadis GA, Rosenberg E. Headspace Solid-Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry as a Powerful Analytical Tool for the Discrimination of Truffle Species According to Their Volatiles. Front Nutr 2022; 9:856250. [PMID: 35558753 PMCID: PMC9085510 DOI: 10.3389/fnut.2022.856250] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Accepted: 03/22/2022] [Indexed: 11/13/2022] Open
Abstract
This study provides the first assessment of the volatile metabolome map of Tuber Aestivum and Tuber Borchii originating from Greece using headspace solid-phase micro-extraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). For the extraction of the volatile fraction, the SPME protocol was optimized after examining the effects of sample mass, extraction temperature, and extraction time using the one-variable at-a-time approach (OVAT). The optimum parameters involved the extraction of 100 mg of homogenized truffle for 45 min at 50°C. Overall, 19 truffle samples were analyzed, and the acquired data were normalized and further processed with chemometrics. Agglomerative hierarchical clustering (HCA) was used to identify the groups of the two species. Partial least squares-discriminant analysis (PLS-DA) was employed to develop a chemometric model that could discriminate the truffles according to the species and reveal characteristic volatile markers for Tuber Aestivum and Tuber Borchii grown in Greece.
Collapse
Affiliation(s)
- Natasa P. Kalogiouri
- Laboratory of Analytical Chemistry, Department of Chemistry, School of Sciences, Aristotle University of Thessaloniki, Thessaloniki, Greece
- Institute of Chemical Technologies and Analytics, Vienna University of Technology, Vienna, Austria
| | - Natalia Manousi
- Laboratory of Analytical Chemistry, Department of Chemistry, School of Sciences, Aristotle University of Thessaloniki, Thessaloniki, Greece
- Institute of Chemical Technologies and Analytics, Vienna University of Technology, Vienna, Austria
| | - Adamantini Paraskevopoulou
- Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Ioannis Mourtzinos
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - George A. Zachariadis
- Laboratory of Analytical Chemistry, Department of Chemistry, School of Sciences, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Erwin Rosenberg
- Institute of Chemical Technologies and Analytics, Vienna University of Technology, Vienna, Austria
| |
Collapse
|
19
|
Zhang Y, Liu W, Zhang B, Zhang Y, Cai Z, Song H, Ma R, Yu M. Analysis of volatile compounds and their potential regulators in four high-quality peach (Prunus persica L.) cultivars with unique aromas. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113195] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
20
|
Čejka T, Thomas PW, Oliach D, Stobbe U, Egli S, Tegel W, Centenaro G, Sproll L, Bagi I, Trnka M, Büntgen U. Understanding the performance of truffle dogs. J Vet Behav 2022. [DOI: 10.1016/j.jveb.2022.04.002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
21
|
Morphological characteristics of summer truffle (Tuber aestivum Vittad.) from Bosnia and Herzegovina. EUREKA: LIFE SCIENCES 2022. [DOI: 10.21303/2504-5695.2022.002382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The aim of this paper is to present as accurately as possible the morphological characteristics of the summer truffle, found in Bosnia and Herzegovina, and to compare them with the characteristics of the previously described specimens in other countries and regions.
Well-developed fruiting bodies of summer truffles (Tuber aestivum Vittad.) were found in oak and beech forests on calcareous soils in Bosnia and Herzegovina with the help of trained dogs.
On the basis of a representative sample, composed of specimens, collected during three consecutive truffle seasons, the following were analyzed: shape, size and mass of ascocarps, structure of the harvest, gleba color, size and shape of ascospores.
It was found, that predominant geometric shape of their fruiting bodies is ellipsoid with an average mass of 44.3 g. Most acocarps weighed less than 20 g. As the weight of the pieces increases, their frequency decreases, so that ascocarps over 60 g participate in number with only 20 % and by weight with 47.2 % of the total yield. The length of spores ranges from 26.0 to 35.8 μm, with an average of 30.3 μm, while the width of spores varies from 17.2 to 26.1 μm, with an average of 21.3 μm. The Q-shape parameter takes values in a wide range from 1.16, which roughly corresponds to the globular shape, to 1.64 for the distinctly ellipsoidal shape.
In sum, the shape and size of the summer truffle ascocarps and spores native to Bosnia and Herzegovina fit the general picture of this taxon.
Collapse
|
22
|
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]
|
23
|
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.
Collapse
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
| |
Collapse
|
24
|
Krösser D, Dreyer B, Siebels B, Voß H, Krisp C, Schlüter H. Investigation of the Proteomes of the Truffles Tuber albidum pico, T. aestivum, T. indicum, T. magnatum, and T. melanosporum. Int J Mol Sci 2021; 22:ijms222312999. [PMID: 34884803 PMCID: PMC8658033 DOI: 10.3390/ijms222312999] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 11/29/2021] [Accepted: 11/29/2021] [Indexed: 11/17/2022] Open
Abstract
Truffles of the Tuber species are known as expensive foods, mainly for their distinct aroma and taste. This high price makes them a profitable target of food fraud, e.g., the misdeclaration of cheaper truffle species as expensive ones. While many studies investigated truffles on the metabolomic level or the volatile organic compounds extruded by them, research at the proteome level as a phenotype determining basis is limited. In this study, a bottom-up proteomic approach based on LC-MS/MS measurements in data-independent acquisition mode was performed to analyze the truffle species Tuber aestivum, Tuber albidum pico, Tuber indicum, Tuber magnatum, and Tuber melanosporum, and a protein atlas of the investigated species was obtained. The yielded proteomic fingerprints are unique for each of the of the five truffle species and can now be used in case of suspected food fraud. First, a comprehensive spectral library containing 9000 proteins and 50,000 peptides was generated by two-dimensional liquid chromatography coupled to tandem mass spectrometry (2D-LC-MS/MS). Then, samples of the truffle species were analyzed in data-independent acquisition (DIA) proteomics mode yielding 2715 quantified proteins present in all truffle samples. Individual species were clearly distinguishable by principal component analysis (PCA). Quantitative proteome fingerprints were generated from 2066 ANOVA significant proteins, and side-by-side comparisons of truffles were done by T-tests. A further aim of this study was the annotation of functions for the identified proteins. For Tuber magnatum and Tuber melanosporum conclusive links to their superior aroma were found by enrichment of proteins responsible for sulfur-metabolic processes in comparison with other truffles. The obtained data in this study may serve as a reference library for food analysis laboratories in the future to tackle food fraud by misdeclaration of truffles. Further identified proteins with their corresponding abundance values in the different truffle species may serve as potential protein markers in the establishment of targeted analysis methods. Lastly, the obtained data may serve in the future as a basis for deciphering the biochemistry of truffles more deeply as well, when protein databases of the different truffle species will be more complete.
Collapse
|
25
|
Tejedor-Calvo E, García-Barreda S, Sánchez S, Morales D, Soler-Rivas C, Ruiz-Rodriguez A, Sanz MÁ, Garcia AP, Morte A, Marco P. Supercritical CO2 extraction method of aromatic compounds from truffles. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111954] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
26
|
Preface. Food Chem Toxicol 2021; 155:112372. [PMID: 34175404 DOI: 10.1016/j.fct.2021.112372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
27
|
Differentiation between species and regional origin of fresh and freeze-dried truffles according to their volatile profiles. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107698] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
28
|
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.
Collapse
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
| |
Collapse
|
29
|
Nahberger TU, Benucci GMN, Kraigher H, Grebenc T. Effect of earthworms on mycorrhization, root morphology and biomass of silver fir seedlings inoculated with black summer truffle (Tuber aestivum Vittad.). Sci Rep 2021; 11:6167. [PMID: 33731841 PMCID: PMC7971050 DOI: 10.1038/s41598-021-85497-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2020] [Accepted: 03/02/2021] [Indexed: 11/25/2022] Open
Abstract
Species of the genus Tuber have gained a lot of attention in recent decades due to their aromatic hypogenous fruitbodies, which can bring high prices on the market. The tendency in truffle production is to infect oak, hazel, beech, etc. in greenhouse conditions. We aimed to show whether silver fir (Abies alba Mill.) can be an appropriate host partner for commercial mycorrhization with truffles, and how earthworms in the inoculation substrate would affect the mycorrhization dynamics. Silver fir seedlings inoculated with Tuber. aestivum were analyzed for root system parameters and mycorrhization, how earthworms affect the bare root system, and if mycorrhization parameters change when earthworms are added to the inoculation substrate. Seedlings were analyzed 6 and 12 months after spore inoculation. Mycorrhization with or without earthworms revealed contrasting effects on fine root biomass and morphology of silver fir seedlings. Only a few of the assessed fine root parameters showed statistically significant response, namely higher fine root biomass and fine root tip density in inoculated seedlings without earthworms 6 months after inoculation, lower fine root tip density when earthworms were added, the specific root tip density increased in inoculated seedlings without earthworms 12 months after inoculation, and general negative effect of earthworm on branching density. Silver fir was confirmed as a suitable host partner for commercial mycorrhization with truffles, with 6% and 35% mycorrhization 6 months after inoculation and between 36% and 55% mycorrhization 12 months after inoculation. The effect of earthworms on mycorrhization of silver fir with Tuber aestivum was positive only after 6 months of mycorrhization, while this effect disappeared and turned insignificantly negative after 12 months due to the secondary effect of grazing on ectomycorrhizal root tips.
Collapse
Affiliation(s)
| | - Gian Maria Niccolò Benucci
- Department of Plant, Soil, and Microbial Sciences, Michigan State University, 426 Auditorium Road, East Lansing, MI, 48824, USA
| | - Hojka Kraigher
- Slovenian Forestry Institute, Večna pot 2, 1000, Ljubljana, Slovenia
| | - Tine Grebenc
- Slovenian Forestry Institute, Večna pot 2, 1000, Ljubljana, Slovenia.
| |
Collapse
|
30
|
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]
|
31
|
First report of European truffle ectomycorrhiza in the semi-arid climate of Saudi Arabia. 3 Biotech 2021; 11:24. [PMID: 33442522 DOI: 10.1007/s13205-020-02559-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Accepted: 11/19/2020] [Indexed: 10/22/2022] Open
Abstract
Tuber melanosporum Vittad. (Black or Périgord truffle) is a truffle native to the Mediterranean Southern Europe, popular for its unique flavor, and has great economic importance. The present work focused on assessing the possibility of cultivating T. melanosporum associated with Quercus robur L. in the desert climate of Saudi Arabia. The plantation was initiated in November 2018 by planting 271 oak seedlings in the Al-Qassim desert area and checked for survival and ectomycorrhiza development after 1.5 years of plantation maintenance. Amongst the 271 seedlings planted, 243 plants survived two harsh seasons (2019 and 2020), and the randomly selected and tested seedlings were still mycorrhized with T. melanosporum. The mycorrhization level with T. melanosporum was between 5 and 35% of all fine roots, and the share of contaminant ectomycorrhiza was low. In comparison to other areas where T. melanosporum is successfully cultivated, the Al-Qassim desert area has 10-15 °C higher average summer temperatures and a low total annual precipitation, which necessitates regular irrigation of the plantation. This work opens the avenue for an adapted, yet sustainable cultivation of T. melanosporum-inoculated oak tree in a desert climatic condition and introduces new opportunities of the agro-forest business in Saudi Arabia and GCC region.
Collapse
|
32
|
Mustafa AM, Angeloni S, Nzekoue FK, Abouelenein D, Sagratini G, Caprioli G, Torregiani E. An Overview on Truffle Aroma and Main Volatile Compounds. Molecules 2020; 25:molecules25245948. [PMID: 33334053 PMCID: PMC7765491 DOI: 10.3390/molecules25245948] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 12/11/2020] [Accepted: 12/14/2020] [Indexed: 12/14/2022] Open
Abstract
Truffles are underground edible fungi that grow symbiotically with plant roots. They have been globally considered as one of the most expensive foods because of their rarity, unique aroma, and high nutritional value as antioxidant, anti-inflammatory, antiviral, hepatoprotective, anti-mutagenic, antituberculoid immunomodulatory, antitumor, antimicrobial, and aphrodisiac. The unique flavor and fragrance of truffles is one of the main reasons to get worldwide attraction as a food product. So, the aim of this review was to summarize the relevant literature with particular attention to the active aroma components as well as the various sample preparation and analytical techniques used to identify them. The major analytical methods used for the determination of volatile organic compounds (VOC) in truffles are gas chromatography (GC), proton-transfer-reaction mass spectrometry (PTR-MS), and electronic nose sensing (EN). In addition, factors influencing truffle aroma are also highlighted. For this reason, this review can be considered a good reference for research concerning aroma profiles of different species of truffles to deepen the knowledge about a complex odor of various truffles.
Collapse
Affiliation(s)
- Ahmed M. Mustafa
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy; (A.M.M.); (S.A.); (F.K.N.); (D.A.); (G.S.); (G.C.)
- Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt
| | - Simone Angeloni
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy; (A.M.M.); (S.A.); (F.K.N.); (D.A.); (G.S.); (G.C.)
| | - Franks Kamgang Nzekoue
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy; (A.M.M.); (S.A.); (F.K.N.); (D.A.); (G.S.); (G.C.)
| | - Doaa Abouelenein
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy; (A.M.M.); (S.A.); (F.K.N.); (D.A.); (G.S.); (G.C.)
- Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt
| | - Gianni Sagratini
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy; (A.M.M.); (S.A.); (F.K.N.); (D.A.); (G.S.); (G.C.)
| | - Giovanni Caprioli
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy; (A.M.M.); (S.A.); (F.K.N.); (D.A.); (G.S.); (G.C.)
| | - Elisabetta Torregiani
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy; (A.M.M.); (S.A.); (F.K.N.); (D.A.); (G.S.); (G.C.)
- Correspondence:
| |
Collapse
|
33
|
Sommer K, Krauß S, Vetter W. Differentiation of European and Chinese Truffle ( Tuber sp.) Species by Means of Sterol Fingerprints. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:14393-14401. [PMID: 33138362 DOI: 10.1021/acs.jafc.0c06011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The increasing demand of valuable truffles (Tuber sp.) has prompted new areas of naturally growing truffles entering the market. Hence, the identification of valueless Tuber species is an important task to prevent food fraud. Here, we show that sterol patterns are suited to differentiate five Tuber species (Tuber magnatum, Tuber melanosporum, Tuber aestivum, Tuber albidum, and Tuber indicum varieties) from each other. Next to the known main sterols of Tuber, ergosterol and brassicasterol, occurrence of minor sterols in differing shares resulted in characteristic fingerprints in the five Tuber species, irrespective of the country of origin. A total of 27 sterols were evaluated, and we proposed assignment criteria of main sterol relations as well as eight distinct biomarkers within the minor compounds for the differentiation of European and Chinese truffles.
Collapse
Affiliation(s)
- Katrin Sommer
- Institute of Food Chemistry (170b), University of Hohenheim, Garbenstraße 28, D-70599 Stuttgart, Germany
| | - Stephanie Krauß
- Institute of Food Chemistry (170b), University of Hohenheim, Garbenstraße 28, D-70599 Stuttgart, Germany
| | - Walter Vetter
- Institute of Food Chemistry (170b), University of Hohenheim, Garbenstraße 28, D-70599 Stuttgart, Germany
| |
Collapse
|
34
|
Shah NN, Hokkanen S, Pastinen O, Eljamil A, Shamekh S. A study on the fatty acid composition of lipids in truffles selected from Europe and Africa. 3 Biotech 2020; 10:415. [PMID: 32953378 DOI: 10.1007/s13205-020-02414-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Accepted: 08/26/2020] [Indexed: 11/24/2022] Open
Abstract
The gas chromatography of hexane extracts from ascocarps of Tuber maculatum (mostly the first report), T. aestivum/unicantum, T. borchii, T. melanosporum and Tirmania nivea dominantly showed palmitic, stearic, oleic and linoleic acids followed by traces of polyunsaturated fatty acids. The fatty acid content varied from ca. 8-61 mg g- 1, dry-weight-basis with species with highest for T. maculatum. Polyunsaturated fatty acids contributions varied from ca. 42-59%. The dominant fatty acid varied with the species. A comparison with existing reports on same species cultivated in different regions showed differences in contributions by saturated, monounsaturated and polyunsaturated fatty acids as well as dominant fatty acids detected. Lesser explored species such as T. borchii, T. maculatum call for further research. This is a preliminary study that indicates fatty acid composition as a potential tool for distinction like aroma between truffle species and geographies of cultivation. This forms the basis for further studies in different species and regions.
Collapse
Affiliation(s)
- Nirali N Shah
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
| | - Sanna Hokkanen
- Department of Biotechnology and Chemical Technology, School of Chemical Technology, Aalto University, Aalto, Finland
| | - Ossi Pastinen
- Department of Biotechnology and Chemical Technology, School of Chemical Technology, Aalto University, Aalto, Finland
| | | | | |
Collapse
|