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Čejka T, Trnka M, Büntgen U. Sustainable cultivation of the white truffle (Tuber magnatum) requires ecological understanding. MYCORRHIZA 2023; 33:291-302. [PMID: 37462722 PMCID: PMC10752849 DOI: 10.1007/s00572-023-01120-w] [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: 08/24/2022] [Accepted: 06/29/2023] [Indexed: 12/29/2023]
Abstract
The white truffle (Tuber magnatum Picco.; WT) is the most expensive and arguably also the most delicious species within the genus Tuber. Due to its hidden belowground life cycle, complex host symbiosis, and yet unknown distribution, cultivation of the enigmatic species has only recently been achieved at some plantations in France. A sustainable production of WTs under future climate change, however, requires a better ecological understanding of the species' natural occurrence. Here, we combine information from truffle hunters with a literature review to assess the climatic, edaphic, geographic, and symbiotic characteristics of 231 reported WT sites in southeast Europe. Our meta-study shows that 75% of the WT sites are located outside the species' most famous harvest region, the Piedmont in northern Italy. Spanning a wide geographic range from ~ 37° N in Sicily to ~ 47° N in Hungary, and elevations between sea level in the north and 1000 m asl in the south, all WT sites are characterised by mean winter temperatures > 0.4 °C and summer precipitation totals of ~ 50 mm. Often formed during past flood or landslide events, current soil conditions of the WT sites exhibit pH levels between 6.4 and 8.7, high macroporosity, and a cation exchange capacity of ~ 17 meq/100 g. At least 26 potential host species from 12 genera were reported at the WT sites, with Populus alba and Quercus cerris accounting for 23.5% of all plant species. We expect our findings to contribute to a sustainable WT industry under changing environmental and economic conditions.
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Affiliation(s)
- Tomáš Čejka
- Department of Climate Change Impacts On Agroecosystems, Global Change Research Institute of the Czech Academy of Sciences, Bělidla 986/4, 603 00, Brno, Czech Republic.
- Department of Ecology and Environmental Sciences, Faculty of Science, Palacký University Olomouc, Šlechtitelů 27, 783 71, Olomouc, Czech Republic.
| | - Miroslav Trnka
- Department of Climate Change Impacts On Agroecosystems, Global Change Research Institute of the Czech Academy of Sciences, Bělidla 986/4, 603 00, Brno, Czech Republic
- Department of Agrosystems and Bioclimatology, Faculty of Agronomy, Mendel University, Zemědělská 1, 613 00, Brno, Czech Republic
| | - Ulf Büntgen
- Department of Climate Change Impacts On Agroecosystems, Global Change Research Institute of the Czech Academy of Sciences, Bělidla 986/4, 603 00, Brno, Czech Republic
- Department of Geography, Faculty of Science, Masaryk University, Kotlářská 2, 602 00, Brno, Czech Republic
- Swiss Federal Institute for Forest, Snow and Landscape Research WSL, Zürcherstrasse 111, 8903, Birmensdorf, Switzerland
- Department of Geography, University of Cambridge, Downing Place, Cambridge, CB2 3EN, UK
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2
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Deng G, Li J, Liu H, Wang Y. Volatile compounds and aroma characteristics of mushrooms: a review. Crit Rev Food Sci Nutr 2023:1-18. [PMID: 37788142 DOI: 10.1080/10408398.2023.2261133] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/05/2023]
Abstract
Mushrooms are popular due to their rich medicinal and nutritional value. Of the many characteristics of mushrooms, aroma has received extensive attention and research as a key determinant of consumer preference. This paper reviews the production, role and contribution of common volatile compounds (VCs) in wild and cultivated mushrooms, and explores the methods used to characterize them and the factors influencing aroma. To date, more than 347 common VCs have been identified in mushrooms, such as aldehydes, ketones, alcohols and sulfur-containing compounds. Extraction and identification of VCs is a critical step and combining multiple analytical methods is an effective strategy in mushroom aroma studies. In addition, the VCs and the aroma of mushrooms are affected by a variety of factors such as genetics, growing conditions, and processing methods. However, the mechanism of influence is unknown. Further studies on the production mechanisms of VCs, their contribution to aroma, and the factors influencing their formation need to be determined in order to fully elucidate aroma and flavor of mushrooms.
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Affiliation(s)
- Guangmei Deng
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Jieqing Li
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Honggao Liu
- Yunnan Key Laboratory of Gastrodia and Fungi Symbiotic Biology, Zhaotong University, Zhaotong, Yunnan, China
| | - Yuanzhong Wang
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
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3
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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.
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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.
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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
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5
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Lu Y, Zhang M, Huang D. Dietary Organosulfur-Containing Compounds and Their Health-Promotion Mechanisms. Annu Rev Food Sci Technol 2022; 13:287-313. [DOI: 10.1146/annurev-food-052720-010127] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Dietary organosulfur-containing compounds (DOSCs) in fruits, vegetables, and edible mushrooms may hold the key to the health-promotion benefits of these foods. Yet their action mechanisms are not clear, partially due to their high reactivity, which leads to the formation of complex compounds during postharvest processing. Among postharvest processing methods, thermal treatment is the most common way to process these edible plants rich in DOSCs, which undergo complex degradation pathways with the generation of numerous derivatives over a short time. At low temperatures, DOSCs are biotransformed slowly during fermentation to different metabolites (e.g., thiols, sulfides, peptides), whose distinctive biological activity remains largely unexplored. In this review, we discuss the bioavailability of DOSCs in human digestion before illustrating their potential mechanisms for health promotion related to cardiovascular health, cancer chemoprevention, and anti-inflammatory and antimicrobial activities. In particular, it is interesting that different DOSCs react with glutathione or cysteine, leading to the slow release of hydrogen sulfide (H2S), which has broad bioactivity in chronic disease prevention. In addition, DOSCs may interact with protein thiol groups of different protein targets of importance related to inflammation and phase II enzyme upregulation, among other action pathways critical for health promotion. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Yuyun Lu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore
| | - Molan Zhang
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore
| | - Dejian Huang
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore
- National University of Singapore (Suzhou) Research Institute, Jiangsu, China
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6
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Liu Y, Sang Y, Guo J, Zhang W, Zhang T, Wang H, Cheng S, Chen G. Analysis of volatility characteristics of five jujube varieties in Xinjiang Province, China, by HS-SPME-GC/MS and E-nose. Food Sci Nutr 2021; 9:6617-6626. [PMID: 34925791 PMCID: PMC8645734 DOI: 10.1002/fsn3.2607] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 09/09/2021] [Accepted: 09/16/2021] [Indexed: 11/06/2022] Open
Abstract
In this study, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC/MS) was used to identify individual volatile compounds in five jujube varieties, and E-nose was used to identify their flavor. The results showed that a total of 45 volatile compounds were detected by GC-MS in the five varieties, and the proportion of acids was the highest (38.29%-54.95%), followed by that of aldehydes (22.94%-47.93%) and esters (6.33%-26.61%). Moreover, different varieties had obviously different volatile components. E-nose analysis showed that the R7 and R9 sensors were more sensitive to the aroma of jujube than other sensors. The strong response of R7 sensor was attributed to terpenes (or structurally similar substances) in jujube fruit, such as 1-penten-3-one, 2-octenal, (E)-2-heptanaldehyde, and (E)-2-hexenal and that of R9 sensor was attributed to the cyclic volatile components such as benzaldehyde, benzoic acid, and methyl benzoate. The multivariate data analysis (PCA, OPLS-DA, and HCA) of the results of GC/MS and E-nose showed that the five varieties could be divided into three groups: (1) Ziziphus jujuba Mill. cv. Huizao (HZ) and Z. jujuba cv. Junzao (JZ). Acids were the main volatile components for this group (accounting for 47.44% and 54.95%, respectively); (2) Z. jujuba cv. Hamidazao (HMDZ). This group had the most abundant volatile components (41), and the concentrations were also the highest (1285.43 µg/kg); (3) Winter jujube 1 (Z. jujuba cv. Dongzao, WJ1) and Winter jujube 2 (Z. jujuba cv. Dongzao, WJ2). The proportion of acids (38.38% and 38.29%) and aldehydes (40.35% and 38.19%) were similar in the two varieties. Therefore, the combination of headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and E-nose could quickly and accurately identify the volatile components in jujube varieties from macro- and microperspectives. This study can provide guidance for the evaluation and distinguishing of jujube varieties and jujube cultivation and processing.
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Affiliation(s)
- Yuxing Liu
- School of Food Science and TechnologyShihezi UniversityShiheziChina
| | - Yueying Sang
- School of Food Science and TechnologyShihezi UniversityShiheziChina
| | - Jingyu Guo
- School of Food Science and TechnologyShihezi UniversityShiheziChina
| | - Weida Zhang
- School of Food Science and TechnologyShihezi UniversityShiheziChina
| | - Tianyu Zhang
- School of Food Science and TechnologyShihezi UniversityShiheziChina
| | - Hai Wang
- Academy of Agricultural Planning and EngineeringBeijingChina
| | - Shaobo Cheng
- School of Food Science and TechnologyShihezi UniversityShiheziChina
| | - Guogang Chen
- School of Food Science and TechnologyShihezi UniversityShiheziChina
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7
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Choo KSO, Bollen M, Dykes GA, Coorey R. Aroma‐volatile profile and its changes in Australian grown black Périgord truffle (
Tuber melanosporum
) during storage. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15171] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Kenny S. O. Choo
- School of Public Health Curtin University Kent Street Bentley WA Australia
| | - Maike Bollen
- Metabolomics Australia, Centre for Microscopy, Characterisation and Analysis University of Western Australia Perth WA Australia
| | - Gary A. Dykes
- School of Agriculture and Food Sciences University of Queensland St. Lucia Qld 4067 Australia
| | - Ranil Coorey
- School of Molecular Life Sciences Curtin University Kent Street Bentley WA Australia
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8
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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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Choo KSO, Bollen M, Ravensdale JT, Dykes GA, Coorey R. Effect of chitosan and gum Arabic with natamycin on the aroma profile and bacterial community of Australian grown black Périgord truffles (Tuber melansoporum) during storage. Food Microbiol 2021; 97:103743. [PMID: 33653522 DOI: 10.1016/j.fm.2021.103743] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 01/14/2021] [Accepted: 01/15/2021] [Indexed: 11/30/2022]
Abstract
This study aimed to assess the effect of chitosan or gum Arabic edible coatings, with natamycin (200, 300, 400 mg/L) on the aroma profiles of Western Australian grown truffles at five storage intervals: 0, 7, 14, 21, and 28 days using solid-phase microextraction (SPME)-followed by gas chromatography-mass spectrometry (GC-MS). The population structure of the bacterial community of both untreated and chitosan-natamycin (400 mg/L) coated truffles were assessed using metagenomic sequencing analysis alongside GC-MS. The results demonstrated that all the coating treatments were able to have a positive impact in halting or delaying the changes of truffle aroma throughout the storage period, with chitosan-natamycin (400 mg/L) coating having the best preservation results compared to the other coatings. Only 9 volatile organic compounds (VOCs) were found to have significant changes in chitosan-natamycin (400 mg/L) coated truffles throughout the storage period compared to 11 VOCs in untreated controls. The result also demonstrated the gradual change of fresh truffle's bacteria communities over the storage period. Over 4 weeks of storage, the dominant bacterial classes of the truffles (α-Proteobacteria, Bacteroidia or Actinobacteria classes) were replaced by Bacteroidia, Actinobacteria, Deltaprotobacteria and γ-Proteobacteria classes. The preliminary results from this study show that edible coatings can affect the VOC and bacterial communities of the truffles which may have implications for future research into truffle preservation techniques.
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Affiliation(s)
- Kenny S O Choo
- School of Molecular Life Sciences, Curtin University, Kent Street, Bentley, Western Australia, Australia
| | - Maike Bollen
- Metabolomics Australia, University of Western Australia, Stirling Hwy, Crawley, Western Australia, Australia
| | - Joshua T Ravensdale
- School of Public Health, Curtin University, Kent Street, Bentley, Western Australia, Australia
| | - Gary A Dykes
- Graduate Research School, Curtin University, Kent Street, Bentley, Western Australia, Australia
| | - Ranil Coorey
- School of Molecular Life Sciences, Curtin University, Kent Street, Bentley, Western Australia, Australia.
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10
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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.
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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:
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11
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Strojnik L, Grebenc T, Ogrinc N. Species and geographic variability in truffle aromas. Food Chem Toxicol 2020; 142:111434. [PMID: 32442473 DOI: 10.1016/j.fct.2020.111434] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2020] [Revised: 04/27/2020] [Accepted: 05/11/2020] [Indexed: 10/24/2022]
Abstract
The gastronomic relevance and price of truffles are related mainly to its unique aroma. In this study, we explore the impact that different volatile compounds have on the aroma quality of fresh truffles using gas chromatography-mass spectrometry (GC-MS). Four hundred sixty fresh ascocarps of nine truffle species (Tuber aestivum, Tuber magnatum, Tuber melanosporum, Tuber mesentericum, Tuber brumale, Tuber excavatum, Tuber rufum, Tuber indicum and Tuber macrosporum) harvested in 2018/19 and 2019/2020 from 11 different countries (Slovenia, Croatia, Bosnia in Herzegovina, Macedonia, Italy, Spain, France, United Kingdom, Germany, Poland and China) were collected. Our investigation included the classification of species based on their aroma profile, a study of the differences in the volatile organic composition of truffle species over a geographical area, and, in more detail, a study of T. aestivum from four natural truffle growing sites in Slovenia. Our models can distinguish between groups, with small classification error. These models could form the basis of a predictive framework to detect fraud concerning truffle products and to determine the influence of different growing parameters on the aroma profile of truffles.
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Affiliation(s)
- Lidija Strojnik
- Department of Environmental Sciences, Jožef Stefan Institute, 1000, Ljubljana, Slovenia; Jožef Stefan International Postgraduate School, 1000, Ljubljana, Slovenia.
| | - Tine Grebenc
- Department of Forest Physiology and Genetics, Slovenian Forestry Institute, 1000, Ljubljana, Slovenia.
| | - Nives Ogrinc
- Department of Environmental Sciences, Jožef Stefan Institute, 1000, Ljubljana, Slovenia; Jožef Stefan International Postgraduate School, 1000, Ljubljana, Slovenia.
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12
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Multivariate analysis reveals effect of glutathione-enriched inactive dry yeast on amino acids and volatile components of kiwi wine. Food Chem 2020; 329:127086. [PMID: 32516706 DOI: 10.1016/j.foodchem.2020.127086] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 05/15/2020] [Accepted: 05/15/2020] [Indexed: 01/23/2023]
Abstract
Principal component analysis (PCA) and partial least squares (PLS) regression were applied to investigate the effect of glutathione-enriched inactive dry yeast (g-IDY) on the amino acids and volatile components of kiwi wine. Results indicated that the addition of g-IDY had positive effect on most amino acids of kiwi wine, especially glutamine and glycine. In case of pure juice fermentation, the concentrations of ethyl decanoate, 2-methylbutyric acid, trans-2-nonenal and hexyl butyrate had notably positive correlation with the addition of g-IDY. PLS regression indicated that the amino acids were highly interrelated to the volatile compositions, and glycine had the strongest positive impact on the concentrations of esters and total volatile components. This might explain the similar effect of g-IDY on the amino acids and volatile components of kiwi wine. Besides, PLS regression showed that E-nose was a good method to predict volatile compositions of kiwi wine, especially esters.
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13
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Vita F, Giuntoli B, Bertolini E, Taiti C, Marone E, D'Ambrosio C, Trovato E, Sciarrone D, Zoccali M, Balestrini R, Scaloni A, Mondello L, Mancuso S, Alessio M, Alpi A. Tuberomics: a molecular profiling for the adaption of edible fungi (Tuber magnatum Pico) to different natural environments. BMC Genomics 2020; 21:90. [PMID: 31996138 PMCID: PMC6988325 DOI: 10.1186/s12864-020-6522-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Accepted: 01/21/2020] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Truffles are symbiotic fungi that develop underground in association with plant roots, forming ectomycorrhizae. They are primarily known for the organoleptic qualities of their hypogeous fruiting bodies. Primarily, Tuber magnatum Pico is a greatly appreciated truffle species mainly distributed in Italy and Balkans. Its price and features are mostly depending on its geographical origin. However, the genetic variation within T. magnatum has been only partially investigated as well as its adaptation to several environments. RESULTS Here, we applied an integrated omic strategy to T. magnatum fruiting bodies collected during several seasons from three different areas located in the North, Center and South of Italy, with the aim to distinguish them according to molecular and biochemical traits and to verify the impact of several environments on these properties. With the proteomic approach based on two-dimensional electrophoresis (2-DE) followed by mass spectrometry, we were able to identify proteins specifically linked to the sample origin. We further associated the proteomic results to an RNA-seq profiling, which confirmed the possibility to differentiate samples according to their source and provided a basis for the detailed analysis of genes involved in sulfur metabolism. Finally, geographical specificities were associated with the set of volatile compounds produced by the fruiting bodies, as quantitatively and qualitatively determined through proton transfer reaction-mass spectrometry (PTR-MS) and gas-chromatography-mass spectrometry (GC-MS). In particular, a partial least squares-discriminant analysis (PLS-DA) model built from the latter data was able to return high confidence predictions of sample source. CONCLUSIONS Results provide a characterization of white fruiting bodies by a wide range of different molecules, suggesting the role for specific compounds in the responses and adaptation to distinct environments.
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Affiliation(s)
- Federico Vita
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI), University of Florence, Viale delle idee 30, 50019, Florence, Italy. .,A.R.E.A. Foundation, via Tavoleria 28, 56125, Pisa, Italy.
| | - Beatrice Giuntoli
- Department of Biology, Università di Pisa, via L. Ghini 13, 56126, Pisa, Italy.,Institute of Life Sciences, Scuola Superiore Sant'Anna, Piazza Martiri della Libertà 33, 56127, Pisa, Italy
| | - Edoardo Bertolini
- Institute of Life Sciences, Scuola Superiore Sant'Anna, Piazza Martiri della Libertà 33, 56127, Pisa, Italy.,Present address: Donald Danforth Plant Science Center, 975 North Warson Road, Saint Louis, MO, 63132, USA
| | - Cosimo Taiti
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI), University of Florence, Viale delle idee 30, 50019, Florence, Italy
| | - Elettra Marone
- Faculty of Biosciences and Technologies for Agriculture Food and Environment, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
| | - Chiara D'Ambrosio
- Proteomics and Mass Spectrometry Laboratory, I.S.P.A.A.M., National Research Council, 80147, Napoli, Italy
| | - Emanuela Trovato
- Chromaleont Srl, c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences Polo Annunziata, University of Messina, viale Annunziata, 98168, Messina, Italy
| | - Danilo Sciarrone
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, Polo Annunziata, University of Messina, viale Annunziata, 98168, Messina, Italy
| | - Mariosimone Zoccali
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, Polo Annunziata, University of Messina, viale Annunziata, 98168, Messina, Italy
| | - Raffaella Balestrini
- National Research Council of Italy, Institute for Sustainable Plant Protection (CNR-IPSP), Viale P.A. Mattioli 25, 10125, Torino, Italy
| | - Andrea Scaloni
- Proteomics and Mass Spectrometry Laboratory, I.S.P.A.A.M., National Research Council, 80147, Napoli, Italy
| | - Luigi Mondello
- Chromaleont Srl, c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences Polo Annunziata, University of Messina, viale Annunziata, 98168, Messina, Italy
| | - Stefano Mancuso
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI), University of Florence, Viale delle idee 30, 50019, Florence, Italy
| | - Massimo Alessio
- Division of Genetics and Cell Biology, IRCCS-Ospedale San Raffaele, Milan, Italy
| | - Amedeo Alpi
- A.R.E.A. Foundation, via Tavoleria 28, 56125, Pisa, Italy
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Vahdatzadeh M, Deveau A, Splivallo R. Are bacteria responsible for aroma deterioration upon storage of the black truffle Tuber aestivum: A microbiome and volatilome study. Food Microbiol 2019; 84:103251. [DOI: 10.1016/j.fm.2019.103251] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 06/04/2019] [Accepted: 06/22/2019] [Indexed: 01/13/2023]
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15
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Khalifa SA, Farag MA, Yosri N, Sabir JS, Saeed A, Al-Mousawi SM, Taha W, Musharraf SG, Patel S, El-Seedi HR. Truffles: From Islamic culture to chemistry, pharmacology, and food trends in recent times. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.008] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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16
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Yin C, Fan X, Fan Z, Shi D, Yao F, Gao H. Comparison of non-volatile and volatile flavor compounds in six Pleurotus mushrooms. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1691-1699. [PMID: 30206952 DOI: 10.1002/jsfa.9358] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 09/03/2018] [Accepted: 09/04/2018] [Indexed: 05/27/2023]
Abstract
BACKGROUND Non-volatile and volatile flavor compounds of six Pleurotus mushrooms including Pleurotus citrinopileatus, P. cornucopiae, P. djamor, P. floridanus, P. ostreatus and P. sapidus were studied. RESULTS The content of total free amino acids ranged from 21.80 to 40.60 g kg-1 and the content of monosodium glutamate (MSG)-like amino acids ranged from 3.10 to 8.64 g kg-1 . The content of total 5'-nucleotides ranged from 4.16 to 8.80 g kg-1 while the content of flavor 5'-nucleotides ranged from 2.00 to 4.51 g kg-1 . Sixty-three volatile compounds were identified in six Pleurotus mushrooms, including 17 aldehydes, 10 ketones, 14 alcohols, 2 ethers, 5 acids, 5 hydrocarbons, 10 heterocyclic and aromatic compounds. 1-Octen-3-one and 1-octen-3-ol were the key odor compounds in P. citrinopileatus, P. djamor, P. ostreatus, P. floridanus and P. sapidus, while 1-octen-3-one, 1-octen-3-ol and 2-octenal were the key odor compounds in P. cornucopiae. CONCLUSION Pleurotus citrinopileatus had highest content of total free amino acids (40.60 g kg-1 ), total 5'-nucleotides (8.80 g kg-1 ) and flavor 5'-nucleotides (4.51 g kg-1 ) than other Pleurotus mushrooms. Moreover, eight-carbon compounds were the most abundant compounds in six Pleurotus mushrooms. Our study should be helpful in promoting the cultivation and consumption of these Pleurotus mushrooms. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Chaomin Yin
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, P.R. China
- National Research and Development Center for Edible Fungi Processing (Wuhan), Wuhan, P. R. China
| | - Xiuzhi Fan
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, P.R. China
- National Research and Development Center for Edible Fungi Processing (Wuhan), Wuhan, P. R. China
| | - Zhe Fan
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, P.R. China
| | - Defang Shi
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, P.R. China
- National Research and Development Center for Edible Fungi Processing (Wuhan), Wuhan, P. R. China
| | - Fen Yao
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, P.R. China
- National Research and Development Center for Edible Fungi Processing (Wuhan), Wuhan, P. R. China
| | - Hong Gao
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, P.R. China
- National Research and Development Center for Edible Fungi Processing (Wuhan), Wuhan, P. R. China
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17
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Hou W, Han Q, Gong H, Liu W, Wang H, Zhou M, Min T, Pan S. Analysis of volatile compounds in fresh sturgeon with different preservation methods using electronic nose and gas chromatography/mass spectrometry. RSC Adv 2019; 9:39090-39099. [PMID: 35540663 PMCID: PMC9075984 DOI: 10.1039/c9ra06287d] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2019] [Accepted: 11/07/2019] [Indexed: 01/04/2023] Open
Abstract
Contamination of microorganisms causes a rapid deterioration in the quality of fresh sturgeon meat, which results in the shortening of the shelf-life and increase in the health risk. In this paper, two preservation treatments based on microbial control were considered. During the chilling storage (0–6 days) period, the sensory analysis and the volatile compound (VOC) evaluation were performed by electronic nose and SPME-GC/MS. Results showed that washing with acidic oxidized electrolyzed water and the addition of ε-PL influences the sensitive VOCs of the fresh sturgeon by inhibiting the spoilage of microbes or introducing the chemical agents like free chlorine and reactive oxygen species. Furthermore, GC/MS analysis detected more than 40 kinds of VOCs, mainly aldehydes and ketones, in the fresh sturgeon during the chilling storage period. The relative content of heptanal, nonanal, and acetophenone increased linearly with the storage time in all the groups, where R2 of all the groups was larger than 0.9. However, the content of hexanal and octanal decreased simultaneously. This indicated that the present work discovered the potential biomarkers acting as indicators for rapidly evaluating the quality of sturgeon products. Contamination of microorganisms caused rapidly quality deterioration of fresh sturgeon meat. During the chilling storage, the sensory analysis and volatile compounds evaluation were well performed by electronic nose and SPME-GC/MS.![]()
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Affiliation(s)
- Wenfu Hou
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan
- P. R. China
- College of Food Science and Engineering
| | - Qianhui Han
- College of Food Science and Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Heng Gong
- College of Food Science and Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Wen Liu
- College of Food Science and Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Hongxun Wang
- School of Biological and Pharmaceutical Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Min Zhou
- College of Food Science and Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Ting Min
- College of Food Science and Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Siyi Pan
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan
- P. R. China
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18
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Hu W, Wan L, Jian Y, Ren C, Jin K, Su X, Bai X, Haick H, Yao M, Wu W. Electronic Noses: From Advanced Materials to Sensors Aided with Data Processing. ADVANCED MATERIALS TECHNOLOGIES 2018:1800488. [DOI: 10.1002/admt.201800488] [Citation(s) in RCA: 80] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/30/2023]
Affiliation(s)
- Wenwen Hu
- School of Aerospace Science and TechnologyXidian University Shaanxi 710126 P. R. China
| | - Liangtian Wan
- The Key Laboratory for Ubiquitous Network and Service Software of Liaoning ProvinceSchool of SoftwareDalian University of Technology Dalian 116620 China
| | - Yingying Jian
- School of Advanced Materials and NanotechnologyXidian University Shaanxi 710126 P. R. China
| | - Cong Ren
- School of Advanced Materials and NanotechnologyXidian University Shaanxi 710126 P. R. China
| | - Ke Jin
- School of Aerospace Science and TechnologyXidian University Shaanxi 710126 P. R. China
| | - Xinghua Su
- School of Materials Science and EngineeringChang'an University Xi'an 710061 China
| | - Xiaoxia Bai
- School of Advanced Materials and NanotechnologyXidian University Shaanxi 710126 P. R. China
| | - Hossam Haick
- School of Advanced Materials and NanotechnologyXidian University Shaanxi 710126 P. R. China
- Department of Chemical Engineering and Russell Berrie Nanotechnology InstituteTechnion‐Israel Institute of Technology Haifa 3200003 Israel
| | - Mingshui Yao
- Fujian Institute of Research on the Structure of MatterChinese Academy of Sciences Fuzhou 350002 P. R. China
| | - Weiwei Wu
- School of Advanced Materials and NanotechnologyXidian University Shaanxi 710126 P. R. China
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19
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Li X, Zhu J, Li C, Ye H, Wang Z, Wu X, Xu B. Evolution of Volatile Compounds and Spoilage Bacteria in Smoked Bacon during Refrigeration Using an E-Nose and GC-MS Combined with Partial Least Squares Regression. Molecules 2018; 23:E3286. [PMID: 30544999 PMCID: PMC6320767 DOI: 10.3390/molecules23123286] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2018] [Revised: 12/07/2018] [Accepted: 12/08/2018] [Indexed: 12/21/2022] Open
Abstract
The changes in the concentration of volatile organic compounds (VOCs) and biogenic amines (BAs) in smoked bacon during 45-day refrigerated storage is investigated using solid-phase micro-extraction coupled with gas chromatography-mass spectrometry and high-performance liquid chromatography. In total, 56 VOCs and 6 BAs were identified and quantified. The possible pathways leading to their formation are analyzed and considered as the potential signs of microbial activity, especially by specific spoilage microorganisms (SSOs). Leuconostoc and Lactobacillus, which levels increased markedly with the extension of storage time, were recognized as SSOs. An electronic nose (e-nose) was employed to determine the changes in concentration of the odor components per sample present within half an hour. Partial least squares regression was then carried out to analyze the correlation between SSO growth, metabolite concentration, BA accumulation, and e-nose response. The results show that ten VOCs (ethanol, 2-furanmethanol, 1-hexanol, 1-propanol, phenol, 2-methoxyphenol, acetic acid, 3-ethyl-2-cyclopenten-1-one, furfural, and ethyl hexanoate) and three BAs (putrescine, cadaverine, and tyramine) can be associated with the growth of SSOs. Thus, they can be adopted as potential indicators to evaluate and monitor the quality of the bacon and develop appropriate detection methods. E-noses can used to recognize odors and diagnose quality of bacon.
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Affiliation(s)
- Xinfu Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China.
| | - Jiancai Zhu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Cong Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China.
| | - Hua Ye
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Zhouping Wang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Xiang Wu
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China.
| | - Baocai Xu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China.
- School of Food Science and Biology Engineering, Hefei University of Technology, Hefei 230009, China.
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20
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Dai C, Huang X, Lv R, Zhang Z, Sun J, Aheto JH. Analysis of volatile compounds of
Tremella aurantialba
fermentation
via
electronic nose and HS‐SPME‐GC‐MS. J Food Saf 2018. [DOI: 10.1111/jfs.12555] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Chunxia Dai
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- School of Electrical and Information EngineeringJiangsu University Zhenjiang China
| | - Xingyi Huang
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| | - Riqin Lv
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| | - Zhicai Zhang
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| | - Jun Sun
- School of Electrical and Information EngineeringJiangsu University Zhenjiang China
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21
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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: 18] [Impact Index Per Article: 3.0] [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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Sciarrone D, Schepis A, Zoccali M, Donato P, Vita F, Creti D, Alpi A, Mondello L. Multidimensional Gas Chromatography Coupled to Combustion-Isotope Ratio Mass Spectrometry/Quadrupole MS with a Low-Bleed Ionic Liquid Secondary Column for the Authentication of Truffles and Products Containing Truffle. Anal Chem 2018; 90:6610-6617. [DOI: 10.1021/acs.analchem.8b00386] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Danilo Sciarrone
- Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, University of Messina, Polo Annunziata, Viale Annunziata, 98168, Messina, Italy
| | - Antonino Schepis
- Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, University of Messina, Polo Annunziata, Viale Annunziata, 98168, Messina, Italy
| | - Mariosimone Zoccali
- Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, University of Messina, Polo Annunziata, Viale Annunziata, 98168, Messina, Italy
| | - Paola Donato
- Dipartimento di Scienze Biomediche, Odontoiatriche e delle Immagini Morfologiche e Funzionali, University of Messina, via Consolare Valeria, 98125, Messina, Italy
| | - Federico Vita
- Department of Agriculture, Food and Environment, University of Pisa, Via Mariscoglio 34, 56124, Pisa, Italy
| | - Donato Creti
- Enrico Giotti S.p.A., a Subsidiary of McCormick & Company, Inc., Via Pisana 592, 50018, Scandicci, Florence, Italy
| | - Amedeo Alpi
- Dipartimento di Scienze Agrarie, Alimentari, Agro-ambientali, Laboratorio di Fisiologia Vegetale, University of Pisa, Via Mariscoglio 34, 56124, Pisa, Italy
| | - Luigi Mondello
- Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, University of Messina, Polo Annunziata, Viale Annunziata, 98168, Messina, Italy
- Chromaleont S.r.l., Via Leonardo Sciascia CoopFede, Pal. B, 98168, Messina, Italy
- University Campus Bio-Medico of Rome, via Álvaro del Portillo 21, 00128, Rome, Italy
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23
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Abstract
The ecological modes of fungi are shaped not only by their intrinsic features and the environment in which they occur, but also by their interactions with diverse microbes. Here we explore the ecological and genomic features of diverse bacterial endosymbionts-endohyphal bacteria-that together are emerging as major determinants of fungal phenotypes and plant-fungi interactions. We first provide a historical perspective on the study of endohyphal bacteria. We then propose a functional classification of three main groups, providing an overview of their genomic, phylogenetic, and ecological traits. Last, we explore frontiers in the study of endohyphal bacteria, with special attention to those facultative and horizontally transmitted bacteria that associate with some of the most diverse lineages of fungi. Overall, our aim is to synthesize the rich literature from nearly 50 years of studies on endohyphal bacteria as a means to highlight potential applications and new research directions.
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24
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Tietel Z, Masaphy S. Aroma-volatile profile of black morel (Morchella importuna) grown in Israel. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:346-353. [PMID: 28597472 DOI: 10.1002/jsfa.8477] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2017] [Revised: 06/04/2017] [Accepted: 06/04/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND A headspace solid-phase microextraction method with gas chromatography-mass spectrometry was used to profile the aroma volatiles of mature fruiting bodies of Morchella importuna grown in Israel. RESULTS We tentatively identified 40 aroma compounds and seven unknown volatiles. The M. importuna aroma profile consisted of 14 aldehydes, six alcohols, 10 methyl esters, four heterocyclic/sulfur compounds, 10 carbohydrates and three other compounds (i.e. one acid, one ketone and one butyl ester). The most abundant volatiles were carbohydrates, with a total relative peak area of 29.3%, followed by alcohols (27.7%), aldehydes (21.6%), methyl esters (10.8%), heterocyclic/sulfur compounds (3.1%) and other compounds (5.8%). The 8-carbon (C8) compounds imparting typical mushroom-like aroma were very abundant in M. importuna, accounting for 27.9% of the total peak area and including, amongst others, 1-octen-3-ol (80% of total C8), octanal and 2-octenal (Z- and E-). CONCLUSION The aroma volatile profile of morels has much in common with that of other mushrooms, with a few unique characteristics. To our knowledge, this is the first detailed report of the aroma profile of M. importuna. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Zipora Tietel
- Tel Hai Academic College, Upper Galilee, Israel
- Postharvest and Food Science Department, MIGAL, Kiryat Shmona, Israel
| | - Segula Masaphy
- Tel Hai Academic College, Upper Galilee, Israel
- Applied Microbiology and Mycology Department, MIGAL, Kiryat Shmona, Israel
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25
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Sorrentino E, Succi M, Tipaldi L, Pannella G, Maiuro L, Sturchio M, Coppola R, Tremonte P. Antimicrobial activity of gallic acid against food-related Pseudomonas strains and its use as biocontrol tool to improve the shelf life of fresh black truffles. Int J Food Microbiol 2017; 266:183-189. [PMID: 29227905 DOI: 10.1016/j.ijfoodmicro.2017.11.026] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2017] [Revised: 11/24/2017] [Accepted: 11/30/2017] [Indexed: 10/18/2022]
Abstract
Refrigeration alone or in combination with other technologies represents the main tool used in the last decades to preserve the freshness of black truffles. This is principally due to the delicateness and vulnerability of this edible hypogeous fungus, so that other invasive preservation practices cannot be adopted. However, the proliferation of some microbial species during the cold storage still represents an unsolved problem. Pseudomonads are among the main spoiler bacteria responsible for the deterioration of refrigerated black truffles. Their growth ability at low temperatures requires the use of additional hurdles to prolong the shelf-life of truffles without altering their major features. The use of natural compounds may represent an alternative system for the biocontrol of this kind of product. Specifically, gallic acid (GA) is a phenolic acid naturally present in different foods, whose effectiveness was in vitro demonstrated against Pseudomonas spp. In our study, we reported the antimicrobial activity expressed by GA not only in vitro, using as target bacteria Pseudomonas putida DSMZ 291T, P. fluorescens DSMZ 50090T, P. fragi DSMZ 3456T and Pseudomonas spp. P30-4, previously isolated from black truffles, but also in situ on fresh black truffles stored at 4°C for 28days. Our results showed Minimum Inhibitory Concentrations (MIC) of 2.5mg/mL GA for all tested strains, except for P. fluorescens DSMZ 50090T, having a MIC corresponding to 5mg/mL GA. The Minimum Bactericidal Concentration (MBC) was 10mg/mL for all strains. The analysis of kinetic parameters showed that the survival declined passing from 2.5 to 10mg/mL GA concentrations, with P. fluorescens confirmed to be the most resistant strain. Moreover, images obtained from Scanning Electron Microscopy revealed that Pseudomonas cells were strongly injured by the treatment with GA at 2.5mg/mL concentration, displaying visible pores on the cellular surfaces, absence of flagella and lysis with loss of cytoplasmic material. The storage test performed on fresh black truffles confirmed in situ the GA antimicrobial activity observed in vitro, with a drastic reduction not only of Pseudomonas spp., but also of the other assessed microbial groups, including Enterobacteriaceae and Eumycetes. Finally, sensory analysis established the absence of off-flavours and the preservation of positive features in black truffles treated with 2.5mg/mL GA and stored for 28 d at 4°C. The results obtained in this study suggest that GA is a potential biocontrol tool to decontaminate and preserve fresh black truffles during refrigerated storage.
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Affiliation(s)
- Elena Sorrentino
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy.
| | - Mariantonietta Succi
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Luca Tipaldi
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Gianfranco Pannella
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Lucia Maiuro
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Marina Sturchio
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Raffaele Coppola
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Patrizio Tremonte
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy
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Tiggemann L, Ballen SC, Bocalon CM, Graboski AM, Manzoli A, Steffens J, Valduga E, Steffens C. Electronic nose system based on polyaniline films sensor array with different dopants for discrimination of artificial aromas. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.08.003] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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27
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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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Donglu F, Wenjian Y, Kimatu BM, Liyan Z, Xinxin A, Qiuhui H. Comparison of flavour qualities of mushrooms (Flammulina velutipes) packed with different packaging materials. Food Chem 2017; 232:1-9. [PMID: 28490051 DOI: 10.1016/j.foodchem.2017.03.161] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2016] [Revised: 03/10/2017] [Accepted: 03/30/2017] [Indexed: 11/26/2022]
Abstract
To clarify the dynamic changes of flavour components in mushrooms packed with different packaging materials during storage, comprehensive flavour characterization, non-volatile and volatile compounds of Flammulina velutipes were evaluated using electronic nose (E-nose), electronic tongue (E-tongue) technology and headspace solid phase micro-extraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), respectively. Results showed that volatile compounds of fresh F. velutipes mainly consisted of ketones and alcohols, with 3-octanone being the predominant compound. After storage, volatile components significantly changed in mushrooms packed with normal packaging material (Normal-PM) according to the GC-MS analysis and radar fingerprint chart of electronic nose. The ethanol accumulation was inhibited by nanocomposite packaging materials (Nano-PM). Besides, both radar graph and PCA of E-tongue signals could differentiate the samples from different packaging and storage time. In general, these results may provide a profile of flavour substances and explain mechanism of flavour changes in F. velutipes over storage period.
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Affiliation(s)
- Fang Donglu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
| | - Yang Wenjian
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210046, PR China.
| | - Benard Muinde Kimatu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China; Department of Dairy and Food Science and Technology, Egerton University, Egerton, Kenya.
| | - Zhao Liyan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
| | - An Xinxin
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
| | - Hu Qiuhui
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
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Rosa-Gruszecka A, Gange AC, Harvey DJ, Jaworski T, Hilszczański J, Plewa R, Konwerski S, Hilszczańska D. Insect-truffle interactions – potential threats to emerging industries? FUNGAL ECOL 2017. [DOI: 10.1016/j.funeco.2016.10.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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30
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Hsueh YP, Gronquist MR, Schwarz EM, Nath RD, Lee CH, Gharib S, Schroeder FC, Sternberg PW. Nematophagous fungus Arthrobotrys oligospora mimics olfactory cues of sex and food to lure its nematode prey. eLife 2017; 6. [PMID: 28098555 PMCID: PMC5243009 DOI: 10.7554/elife.20023] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2016] [Accepted: 12/28/2016] [Indexed: 12/19/2022] Open
Abstract
To study the molecular basis for predator-prey coevolution, we investigated how Caenorhabditis elegans responds to the predatory fungus Arthrobotrys oligospora. C. elegans and other nematodes were attracted to volatile compounds produced by A. oligospora. Gas-chromatographic mass-spectral analyses of A. oligospora-derived volatile metabolites identified several odors mimicking food cues attractive to nematodes. One compound, methyl 3-methyl-2-butenoate (MMB) additionally triggered strong sex- and stage-specific attraction in several Caenorhabditis species. Furthermore, when MMB is present, it interferes with nematode mating, suggesting that MMB might mimic sex pheromone in Caenorhabditis species. Forward genetic screening suggests that multiple receptors are involved in sensing MMB. Response to fungal odors involves the olfactory neuron AWCs. Single-cell RNA-seq revealed the GPCRs expressed in AWC. We propose that A. oligospora likely evolved the means to use olfactory mimicry to attract its nematode prey through the olfactory neurons in C. elegans and related species. DOI:http://dx.doi.org/10.7554/eLife.20023.001
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Affiliation(s)
- Yen-Ping Hsueh
- Division of Biology and Biological Engineering, Howard Hughes Medical Institute, California Institute of Technology, Pasadena, United States.,Institute of Molecular Biology, Academia Sinica, Taipei, Taiwan
| | - Matthew R Gronquist
- Department of Chemistry, State University of New York at Fredonia, Fredonia, United States
| | - Erich M Schwarz
- Department of Molecular Biology and Genetics, Cornell University, Ithaca, United States
| | - Ravi David Nath
- Division of Biology and Biological Engineering, Howard Hughes Medical Institute, California Institute of Technology, Pasadena, United States
| | - Ching-Han Lee
- Institute of Molecular Biology, Academia Sinica, Taipei, Taiwan
| | - Shalha Gharib
- Division of Biology and Biological Engineering, Howard Hughes Medical Institute, California Institute of Technology, Pasadena, United States
| | - Frank C Schroeder
- Boyce Thompson Institute, Cornell University, Ithaca, United States.,Department of Chemistry and Chemical Biology, Cornell University, Ithaca, United States
| | - Paul W Sternberg
- Division of Biology and Biological Engineering, Howard Hughes Medical Institute, California Institute of Technology, Pasadena, United States
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31
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Pei F, Yang W, Ma N, Fang Y, Zhao L, An X, Xin Z, Hu Q. Effect of the two drying approaches on the volatile profiles of button mushroom (Agaricus bisporus) by headspace GC–MS and electronic nose. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.05.004] [Citation(s) in RCA: 61] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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32
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Yeh CW, Kan SC, Lin CC, Shieh CJ, Liu YC. Polyhydroxylated steroids and triterpenoids from an entophytic fungus, Hypocreales sp. NCHU01 isolated from Tuber magnatum. J Taiwan Inst Chem Eng 2016. [DOI: 10.1016/j.jtice.2016.03.049] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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33
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Wang S, He Y, Wang Y, Tao N, Wu X, Wang X, Qiu W, Ma M. Comparison of flavour qualities of three sourced Eriocheir sinensis. Food Chem 2015; 200:24-31. [PMID: 26830556 DOI: 10.1016/j.foodchem.2015.12.093] [Citation(s) in RCA: 74] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2015] [Revised: 11/30/2015] [Accepted: 12/29/2015] [Indexed: 10/22/2022]
Abstract
Flavour qualities of three edible parts of three types of Chinese mitten crab from different areas were examined. The flavour profiles detected by E-tongue and E-nose showed that differences existed in tastes and odours among wild-caught crabs (WC), Yangcheng crabs (YC) and Chongming crabs (CM). The total free amino acids contents of WC were all at the highest level in meat, gonads and hepatopancreas. Ovaries had the highest nucleotides content and equivalent umami concentration (EUC) than other tissues in both female and male. The EUC was the highest in all parts of WC, followed by YC and CM. The total content of nine key volatile compounds was the highest for WC in the gonads and hepatopancreas; in the muscle, they were the highest in female YC and male CM, but the lowest for WC.
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Affiliation(s)
- Shuai Wang
- College of Food Science and Technology, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China
| | - Yu He
- College of Food Science and Technology, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China
| | - Yayue Wang
- College of Food Science and Technology, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China
| | - Ningping Tao
- College of Food Science and Technology, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China
| | - Xugan Wu
- Key Laboratory of Freshwater Aquatic Genetic Resources, Ministry of Agriculture, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China.
| | - Weiqiang Qiu
- College of Food Science and Technology, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China
| | - Mingjun Ma
- Key Laboratory of Freshwater Aquatic Genetic Resources, Ministry of Agriculture, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China
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Pizzoni D, Compagnone D, Di Natale C, D’Alessandro N, Pittia P. Evaluation of aroma release of gummy candies added with strawberry flavours by gas-chromatography/mass-spectrometry and gas sensors arrays. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.03.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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35
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Volatile organic compounds in truffle (Tuber magnatum Pico): comparison of samples from different regions of Italy and from different seasons. Sci Rep 2015. [PMID: 26224388 PMCID: PMC4519792 DOI: 10.1038/srep12629] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
In this paper volatile organic compounds (VOCs) from Tuber magnatum fruiting bodies were analyzed using a PTR-TOF-MS instrument. The aim was to characterize the VOC's profile of the fruiting bodies and identify if any VOCs were specific to a season and geographical areas. Multiple factorial analysis (MFA) was carried out on the signals obtained by MS. Experiments using ITS region sequencing proved that the T. magnatum life cycle includes the formation of fruiting bodies at two different times of the year. The VOCs profiles diverge when different seasonal and geographical productions are considered. Using PTR-TOF-MS, compounds present at levels as low pptv were detected. This made it possible to determine both the origin of fruiting bodies (Alba and San Miniato) and the two biological phases of fruiting bodies formation in San Miniato truffles.
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36
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Costa R, De Grazia S, Grasso E, Trozzi A. Headspace-Solid-Phase Microextraction-Gas Chromatography as Analytical Methodology for the Determination of Volatiles in Wild Mushrooms and Evaluation of Modifications Occurring during Storage. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2015; 2015:951748. [PMID: 25945282 PMCID: PMC4405290 DOI: 10.1155/2015/951748] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2014] [Revised: 03/18/2015] [Accepted: 03/18/2015] [Indexed: 06/03/2023]
Abstract
Mushrooms are sources of food, medicines, and agricultural means. Not much is reported in the literature about wild species of the Mediterranean flora, although many of them are traditionally collected for human consumption. The knowledge of their chemical constituents could represent a valid tool for both taxonomic and physiological characterizations. In this work, a headspace-solid-phase microextraction (HS-SPME) method coupled with GC-MS and GC-FID was developed to evaluate the volatile profiles of ten wild mushroom species collected in South Italy. In addition, in order to evaluate the potential of this analytical methodology for true quantitation of volatiles, samples of the cultivated species Agaricus bisporus were analyzed. The choice of this mushroom was dictated by its ease of availability in the food market, due to the consistent amounts required for SPME method development. For calibration of the main volatile compounds, the standard addition method was chosen. Finally, the assessed volatile composition of A. bisporus was monitored in order to evaluate compositional changes occurring during storage, which represents a relevant issue for such a wide consumption edible product.
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Affiliation(s)
- Rosaria Costa
- Dipartimento di Scienze del Farmaco e dei Prodotti per la Salute (SCIFAR), University of Messina, Viale Annunziata, 98168 Messina, Italy
| | - Selenia De Grazia
- Dipartimento di Scienze del Farmaco e dei Prodotti per la Salute (SCIFAR), University of Messina, Viale Annunziata, 98168 Messina, Italy
| | - Elisa Grasso
- Dipartimento di Scienze del Farmaco e dei Prodotti per la Salute (SCIFAR), University of Messina, Viale Annunziata, 98168 Messina, Italy
| | - Alessandra Trozzi
- Dipartimento di Scienze del Farmaco e dei Prodotti per la Salute (SCIFAR), University of Messina, Viale Annunziata, 98168 Messina, Italy
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37
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Screening of volatile compounds composition of white truffle during storage by GCxGC-(FID/MS) and gas sensor array analyses. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.09.054] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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38
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Guz Ł, Łagód G, Jaromin-Gleń K, Suchorab Z, Sobczuk H, Bieganowski A. Application of gas sensor arrays in assessment of wastewater purification effects. SENSORS 2014; 15:1-21. [PMID: 25545263 PMCID: PMC4327004 DOI: 10.3390/s150100001] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/08/2014] [Accepted: 12/15/2014] [Indexed: 11/17/2022]
Abstract
A gas sensor array consisting of eight metal oxide semiconductor (MOS) type gas sensors was evaluated for its ability for assessment of the selected wastewater parameters. Municipal wastewater was collected in a wastewater treatment plant (WWTP) in a primary sedimentation tank and was treated in a laboratory-scale sequential batch reactor (SBR). A comparison of the gas sensor array (electronic nose) response to the standard physical-chemical parameters of treated wastewater was performed. To analyze the measurement results, artificial neural networks were used. E-nose—gas sensors array and artificial neural networks proved to be a suitable method for the monitoring of treated wastewater quality. Neural networks used for data validation showed high correlation between the electronic nose readouts and: (I) chemical oxygen demand (COD) (r = 0.988); (II) total suspended solids (TSS) (r = 0.938); (III) turbidity (r = 0.940); (IV) pH (r = 0.554); (V) nitrogen compounds: N-NO3 (r = 0.958), N-NO2 (r = 0.869) and N-NH3 (r = 0.978); (VI) and volatile organic compounds (VOC) (r = 0.987). Good correlation of the abovementioned parameters are observed under stable treatment conditions in a laboratory batch reactor.
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Affiliation(s)
- Łukasz Guz
- Faculty of Environmental Engineering, Lublin University of Technology, Nadbystrzycka 40B Str., Lublin 20-618, Poland.
| | - Grzegorz Łagód
- Faculty of Environmental Engineering, Lublin University of Technology, Nadbystrzycka 40B Str., Lublin 20-618, Poland.
| | - Katarzyna Jaromin-Gleń
- Institute of Agrophysics, Polish Academy of Sciences, Doswiadczalna 4 Str., Lublin 20-290, Poland.
| | - Zbigniew Suchorab
- Faculty of Environmental Engineering, Lublin University of Technology, Nadbystrzycka 40B Str., Lublin 20-618, Poland.
| | - Henryk Sobczuk
- Faculty of Environmental Engineering, Lublin University of Technology, Nadbystrzycka 40B Str., Lublin 20-618, Poland.
| | - Andrzej Bieganowski
- Institute of Agrophysics, Polish Academy of Sciences, Doswiadczalna 4 Str., Lublin 20-290, Poland.
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40
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Tian H, Li F, Qin L, Yu H, Ma X. Discrimination of chicken seasonings and beef seasonings using electronic nose and sensory evaluation. J Food Sci 2014; 79:S2346-53. [PMID: 25311825 DOI: 10.1111/1750-3841.12675] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2014] [Accepted: 08/26/2014] [Indexed: 11/29/2022]
Abstract
This study examines the feasibility of electronic nose as a method to discriminate chicken and beef seasonings and to predict sensory attributes. Sensory evaluation showed that 8 chicken seasonings and 4 beef seasonings could be well discriminated and classified based on 8 sensory attributes. The sensory attributes including chicken/beef, gamey, garlic, spicy, onion, soy sauce, retention, and overall aroma intensity were generated by a trained evaluation panel. Principal component analysis (PCA), discriminant factor analysis (DFA), and cluster analysis (CA) combined with electronic nose were used to discriminate seasoning samples based on the difference of the sensor response signals of chicken and beef seasonings. The correlation between sensory attributes and electronic nose sensors signal was established using partial least squares regression (PLSR) method. The results showed that the seasoning samples were all correctly classified by the electronic nose combined with PCA, DFA, and CA. The electronic nose gave good prediction results for all the sensory attributes with correlation coefficient (r) higher than 0.8. The work indicated that electronic nose is an effective method for discriminating different seasonings and predicting sensory attributes.
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Affiliation(s)
- Huaixiang Tian
- Dept. of Food Science and Technology, Shanghai Inst. of Technology, 100 Haiquan Road, 201418, Shanghai, China
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41
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Schalchli H, Tortella GR, Rubilar O, Parra L, Hormazabal E, Quiroz A. Fungal volatiles: an environmentally friendly tool to control pathogenic microorganisms in plants. Crit Rev Biotechnol 2014; 36:144-52. [PMID: 25198437 DOI: 10.3109/07388551.2014.946466] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Fungi are an extraordinary and immensely diverse group of microorganisms that colonize many habitats even competing with other microorganisms. Fungi have received recognition for interesting metabolic activities that have an enormous variety of biotechnological applications. Previously, volatile organic compounds produced by fungi (FVOCs) have been demonstrated to have a great capacity for use as antagonist products against plant pathogens. However, in recent years, FVOCs have been received attention as potential alternatives to the use of traditional pesticides and, therefore, as important eco-friendly biotechnological tools to control plant pathogens. Therefore, highlighting the current state of knowledge of these fascinating FVOCs, the actual detection techniques and the bioactivity against plant pathogens is essential to the discovery of new products that can be used as biopesticides.
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Affiliation(s)
- H Schalchli
- a Scientific & Technological Bioresource Nucleus .,b Chemical Engineering Department , and
| | - G R Tortella
- a Scientific & Technological Bioresource Nucleus .,b Chemical Engineering Department , and
| | - O Rubilar
- a Scientific & Technological Bioresource Nucleus .,b Chemical Engineering Department , and
| | - L Parra
- a Scientific & Technological Bioresource Nucleus .,c Laboratorio de Química Ecológica, Departamento de Ciencias Químicas y Recursos Naturales , Universidad de La Frontera , Temuco , Chile
| | - E Hormazabal
- a Scientific & Technological Bioresource Nucleus .,c Laboratorio de Química Ecológica, Departamento de Ciencias Químicas y Recursos Naturales , Universidad de La Frontera , Temuco , Chile
| | - A Quiroz
- a Scientific & Technological Bioresource Nucleus .,c Laboratorio de Química Ecológica, Departamento de Ciencias Químicas y Recursos Naturales , Universidad de La Frontera , Temuco , Chile
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42
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Aguiar MCS, Silvério FO, de Pinho GP, Lopes PSN, Fidêncio PH, Ventura SJ. Volatile compounds from fruits of Butia capitata at different stages of maturity and storage. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.05.039] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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43
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Zampieri E, Guzzo F, Commisso M, Mello A, Bonfante P, Balestrini R. Gene expression and metabolite changes during Tuber magnatum fruiting body storage. Curr Genet 2014; 60:285-94. [PMID: 24981976 DOI: 10.1007/s00294-014-0434-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2014] [Revised: 05/24/2014] [Accepted: 06/10/2014] [Indexed: 11/26/2022]
Abstract
The aim of this study was to investigate the impact of different 4 °C post-harvest storage periods on the quality of the white truffle Tuber magnatum. The expression of selected genes and the profiles of non-volatile metabolites have been analyzed. The up-regulation of genes related to cell wall metabolism and to a putative laccase points to cell wall modifications and browning events during cold storage. Time course RT-qPCR experiments have demonstrated that such transcription events probably depend on the ripening status, since this is delayed in partially ripe fruiting bodies. Changes in the concentrations of linoleate-derived metabolites occur during the first 3 days of considered cold storage, while the other metabolites, such as the amino acids, do not change. Taken together, the results demonstrate that complex molecular events occur in white truffles in the post-harvest period and before they are used as fresh products.
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Affiliation(s)
- Elisa Zampieri
- Dipartimento di Scienze della Vita e Biologia dei Sistemi, Università di Torino, Viale Mattioli 25, 10125, Torino, Italy
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Design and test of a biosensor-based multisensorial system: a proof of concept study. SENSORS 2013; 13:16625-40. [PMID: 24304640 PMCID: PMC3892864 DOI: 10.3390/s131216625] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/19/2013] [Revised: 11/20/2013] [Accepted: 11/28/2013] [Indexed: 12/17/2022]
Abstract
Sensors are often organized in multidimensional systems or networks for particular applications. This is facilitated by the large improvements in the miniaturization process, power consumption reduction and data analysis techniques nowadays possible. Such sensors are frequently organized in multidimensional arrays oriented to the realization of artificial sensorial systems mimicking the mechanisms of human senses. Instruments that make use of these sensors are frequently employed in the fields of medicine and food science. Among them, the so-called electronic nose and tongue are becoming more and more popular. In this paper an innovative multisensorial system based on sensing materials of biological origin is illustrated. Anthocyanins are exploited here as chemical interactive materials for both quartz microbalance (QMB) transducers used as gas sensors and for electrodes used as liquid electrochemical sensors. The optical properties of anthocyanins are well established and widely used, but they have never been exploited as sensing materials for both gas and liquid sensors in non-optical applications. By using the same set of selected anthocyanins an integrated system has been realized, which includes a gas sensor array based on QMB and a sensor array for liquids made up of suitable Ion Sensitive Electrodes (ISEs). The arrays are also monitored from an optical point of view. This embedded system, is intended to mimic the working principles of the nose, tongue and eyes. We call this setup BIONOTE (for BIOsensor-based multisensorial system for mimicking NOse, Tongue and Eyes). The complete design, fabrication and calibration processes of the BIONOTE system are described herein, and a number of preliminary results are discussed. These results are relative to: (a) the characterization of the optical properties of the tested materials; (b) the performance of the whole system as gas sensor array with respect to ethanol, hexane and isopropyl alcohol detection (concentration range 0.1–7 ppm) and as a liquid sensor array (concentration range 73–98 μM).
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45
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Fujioka K, Shimizu N, Manome Y, Ikeda K, Yamamoto K, Tomizawa Y. Discrimination method of the volatiles from fresh mushrooms by an electronic nose using a trapping system and statistical standardization to reduce sensor value variation. SENSORS 2013; 13:15532-48. [PMID: 24233028 PMCID: PMC3871107 DOI: 10.3390/s131115532] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/10/2013] [Revised: 11/03/2013] [Accepted: 11/06/2013] [Indexed: 12/27/2022]
Abstract
Electronic noses have the benefit of obtaining smell information in a simple and objective manner, therefore, many applications have been developed for broad analysis areas such as food, drinks, cosmetics, medicine, and agriculture. However, measurement values from electronic noses have a tendency to vary under humidity or alcohol exposure conditions, since several types of sensors in the devices are affected by such variables. Consequently, we show three techniques for reducing the variation of sensor values: (1) using a trapping system to reduce the infering components; (2) performing statistical standardization (calculation of z-score); and (3) selecting suitable sensors. With these techniques, we discriminated the volatiles of four types of fresh mushrooms: golden needle (Flammulina velutipes), white mushroom (Agaricus bisporus), shiitake (Lentinus edodes), and eryngii (Pleurotus eryngii) among six fresh mushrooms (hen of the woods (Grifola frondosa), shimeji (Hypsizygus marmoreus) plus the above mushrooms). Additionally, we succeeded in discrimination of white mushroom, only comparing with artificial mushroom flavors, such as champignon flavor and truffle flavor. In conclusion, our techniques will expand the options to reduce variations in sensor values.
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Affiliation(s)
- Kouki Fujioka
- Department of Molecular Cell Biology, Institute of DNA Medicine, the Jikei University School of Medicine, Tokyo 105-8461, Japan; E-Mails: (K.F.); (K.I.)
| | - Nobuo Shimizu
- Metric Science Group, Department of Data Science, the Institute of Statistical Mathematics, Tokyo 190-8562, Japan; E-Mail:
| | - Yoshinobu Manome
- Department of Molecular Cell Biology, Institute of DNA Medicine, the Jikei University School of Medicine, Tokyo 105-8461, Japan; E-Mails: (K.F.); (K.I.)
- Core Research Facilities, the Jikei University School of Medicine, Tokyo 105-8461, Japan; E-Mail:
| | - Keiichi Ikeda
- Department of Molecular Cell Biology, Institute of DNA Medicine, the Jikei University School of Medicine, Tokyo 105-8461, Japan; E-Mails: (K.F.); (K.I.)
| | - Kenji Yamamoto
- National Center for Global Health and Medicine, Tokyo 162-8655, Japan; E-Mail:
| | - Yasuko Tomizawa
- Department of Cardiovascular Surgery, Tokyo Women's Medical University, Tokyo 162-8666, Japan
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +81-3-3353-8111
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