Component features, odor‐active volatiles, and acute oral toxicity of novel white‐colored truffle <i>Tuber japonicum</i> native to Japan

Shimokawa, Tetsuya; Kinoshita, Akihiko; Kusumoto, Norihisa; Nakano, Shota; Nakamura, Noritaka; Yamanaka, Takashi

doi:10.1002/fsn3.1325

Cited by 14 publications

(13 citation statements)

References 33 publications

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“…In addition, the analysis of aroma active compounds of T. japonicum (a novel white-colored truffle native to Japan) showed a high contribution of 1-octen-3-ol and 3-methyl-2,4-dithiapentane to its odor. Although 2,4-dithiapentane is a key odorant of T. magnatum , 3-methyl-2,4-dithiapentane was identified as a distinctive sulfur volatile component from T. japonicum [ 39 ]. The concentration of a single aroma compound can also vary significantly in truffles of the same species and even in truffles collected from the same field [ 40 ].…”

Section: Truffle Aroma Characterization: Black Truffle and White Tmentioning

confidence: 99%

An Overview on Truffle Aroma and Main Volatile Compounds

et al. 2020

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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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Section: Truffle Aroma Characterization: Black Truffle and White Tmentioning

confidence: 99%

An Overview on Truffle Aroma and Main Volatile Compounds

et al. 2020

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“…1-octen-3-ol and 3-methyl-2,4-dithiapentane were highly contributed to aroma of T. japonicum. In addition, 3-methyl-2,4-dithiapentane was detected as a characteristic sulfur volatile in T. japonicum while 2,4-dithiapentane is the key odorant of T. magnatum [35] T. melanosporum…”

Section: Hs-spme-gc-ms/omentioning

confidence: 99%

Potentials of truffles in nutritional and medicinal applications: a review

Lee

Nam²,

Zahra

et al. 2020

Fungal Biol Biotechnol

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Truffles, the symbiotic hypogeous edible fungi, have been worldwide regarded as a great delicacy because of their unique flavor and high nutritional value. By identifying their bioactive components such as phenolics, terpenoids, polysaccharides, anandamide, fatty acids, and ergosterols, researchers have paid attention to their biological activities including antitumor, antioxidant, antibacterial, anti-inflammatory, and hepatoprotective activities. In addition, numerous factors have been investigating that can affect the quality and productivity of truffles to overcome their difficulty in culturing and preserving. To provide the information for their potential applications in medicine as well as in functional food, this review summarizes the relevant literature about the biochemical composition, aromatic and nutritional benefits, and biological properties of truffles. Besides, various factors affecting their productivity and quality as well as the preservation methods are also highlighted.

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“…Dimethyl sulfide and dimethyl disulfide have been described as having a cabbagelike, rotten smell and dimethyl trisulfide as having a rotten seaweedlike odor. 28 Despite their questionable description, these compounds constitute an important contribution to the aroma of various fruits and cooked vegetables 29 and they are found in many truffles species. 13 Furthermore, the analysis of altered and older specimens showed a greater proportion of these compounds, which gave them a less pleasant odor than the fresh specimens (data not shown).…”

Section: Resultsmentioning

confidence: 99%

“…Although this study gives a fingerprint of the volatilome of T. canaliculatum , it does not make it possible to determine the real contribution of each individual chemical to the human-sensed aroma. For that purpose, other detection methods will need to be used such as olfactometry 28 , 34 , 48 and electronic nose. 33 , 39 , 45 These methods are particularly useful to identify the distinctive smell and contribution of each molecule to the overall aroma of the truffle.…”

Section: Resultsmentioning

confidence: 99%

Characterization of the Volatilome of Tuber canaliculatum Harvested in Quebec, Canada

2022

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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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Component features, odor‐active volatiles, and acute oral toxicity of novel white‐colored truffle Tuber japonicum native to Japan

Cited by 14 publications

References 33 publications

An Overview on Truffle Aroma and Main Volatile Compounds

An Overview on Truffle Aroma and Main Volatile Compounds

Potentials of truffles in nutritional and medicinal applications: a review

Characterization of the Volatilome of Tuber canaliculatum Harvested in Quebec, Canada

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