Determination of 5α-androst-16-en-3α-ol in truffle fermentation broth by solid-phase extraction coupled with gas chromatography–flame ionization detector/electron impact mass spectrometry

Wang, Guan; Li, Yuanyuan; Li, Dong‐Sheng; Tang, Ya‐Jie

doi:10.1016/j.jchromb.2008.06.014

Cited by 29 publications

(13 citation statements)

References 25 publications

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“…subsequently reported that at least 31 Tuber species have been described from China in recent years; however, he has focused his work on only 17 Chinese Tuber species and debates the validity of these species. Ren et al (2005) and Wang et al ( , 2008a also list 18 European and American Tuber species that have been cited in China (in alphabetical order): T. aestivum Vittad., T. asa (Lespiault) Tul. and C.…”

Section: Introductionmentioning

confidence: 99%

A review of research on Chinese Tuber species

et al. 2009

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Truffles are abundant in some regions of China. Nevertheless, it was not until the 1980s that Tuber species were discovered by Chinese mycologists. In recent years, international truffle markets have shown an increasing interest in the import of Chinese Tuber. These truffles serve as a complement to European truffles due to their lower prices and their greater availability in a deficit market. However, Chinese truffles have been the subject of fraudulent commercial practices, and these could have a negative effect on truffle culture. These concerns have been behind numerous recent studies designed to obtain detailed information about Chinese Tuber species. Unfortunately, many of these studies are not published in English, and are dispersed throughout the specific local or national bibliography and proceedings of specialized truffle conferences. In view of the need to expand current knowledge of Chinese Tuber species, we present a comprehensive summary of the taxonomy, ecology, mycorrhizae, genetics, biochemistry, and cultivation of Chinese Tuber species. We also provide a synthetic taxonomy and morphological characterization of 16 Chinese Tuber species in order to assist in their verification and monitoring.

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Section: Introductionmentioning

confidence: 99%

A review of research on Chinese Tuber species

et al. 2009

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“…Comparison between the VOCs identified by Li et al (2012) and those found in the fruiting body indicated that the VOCs from the T. melanosporum fermentation system were more similar to those found in the truffle fruiting body Wang et al 2008). It should be noted that the present truffle fermentation system has an intense wine bouquet, primarily due to sulfur compounds, pyrazine, furan, and jasmone.…”

Section: Aromamentioning

confidence: 56%

“…In the truffle submerged fermentation system, androstenol was only found in fermentation broth. The highest concentration, 123.5 ng/mL, was found in the fermentation broth of T. indicum, while it was not present in Tuber aestivum fermentation broth (Wang et al 2008).…”

Section: Aromamentioning

confidence: 87%

Current progress on truffle submerged fermentation: a promising alternative to its fruiting bodies

Tang

Liu

2015

Appl Microbiol Biotechnol

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Truffle (Tuber spp.), also known as "underground gold," is popular in various cuisines because of its unique and characteristic aroma. Currently, truffle fruiting bodies are mostly obtained from nature and semi-artificial cultivation. However, the former source is scarce, and the latter is time-consuming, usually taking 4 to 12 years before harvest of the fruiting body. The truffle submerged fermentation process was first developed in Tang's lab as an alternative to its fruiting bodies. To the best of our knowledge, most reports of truffle submerged fermentation come from Tang's group. This review examines the current state of the truffle submerged fermentation process. First, the strategy to optimize the truffle submerged fermentation process is summarized; the final conditions yielded not only the highest reported truffle biomass but also the highest production of extracellular and intracellular polysaccharides. Second, the comparison of metabolites produced by truffle fermentation and fruiting bodies is presented, and the former were superior to the latter. Third, metabolites (i.e., volatile organic compounds, equivalent umami concentration, and sterol) derived from truffle fermentation could be regulated by fermentation process optimization. These findings indicated that submerged fermentation of truffles can be used for commercial production of biomass and metabolites as a promising alternative to generating its fruiting bodies in bioreactor.

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“…VOCs in the truffle fermentation system were also evaluated. In our previous studies, 5α-androst-16-en-3α-ol (androstenol) was firstly found in truffle fermentation broth (Wang et al 2008), and a total of 59 VOCs were identified from truffle fermentation mycelium (Li et al 2012b). Furthermore, fermentation conditions were found to outweigh truffle species in affecting VOCs ).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of aroma active compounds in Tuber fruiting bodies by gas chromatography–olfactometry in combination with aroma reconstitution and omission test

Liu

et al. 2012

Appl Microbiol Biotechnol

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The aroma active compounds of three Tuber fruiting bodies (i.e., Tuber himalayense, Tuber indicum, and Tuber sinense) were firstly systematically evaluated by instrumental gas chromatography-olfactometry combining with quantitative analysis, aroma reconstitution, and omission tests. Twelve aroma active compounds were characterized by aroma extract dilution analysis, and 3-(methylthio) propanal, 3-methylbutanal, and 1-octen-3-ol with the highest flavor dilution (FD) factor (i.e., 1,024-2,048) were suggested as key contributors to the aroma. Odor activity value (OAV) was employed to determine the relative contribution of each compound to the aroma, and the compound with the highest FD factor also had the highest OAV (i.e., 10,234-242,951). Then, the synthetic blends of odorants (aroma reconstitution) were prepared with OAV larger than 15, and their aromas were very similar to the originals. Omission tests were carried out to verify the significance of 3-(methylthio) propanal, 1-octen-3-ol, and 3-methylbutanal as key compounds in the aroma of tested Tuber fruiting bodies.

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Determination of 5α-androst-16-en-3α-ol in truffle fermentation broth by solid-phase extraction coupled with gas chromatography–flame ionization detector/electron impact mass spectrometry

Cited by 29 publications

References 25 publications

A review of research on Chinese Tuber species

A review of research on Chinese Tuber species

Current progress on truffle submerged fermentation: a promising alternative to its fruiting bodies

Evaluation of aroma active compounds in Tuber fruiting bodies by gas chromatography–olfactometry in combination with aroma reconstitution and omission test

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