Monitoring the volatile composition and change in different geographical regions and harvest time of Chinese truffle (Tuber indicum Cooke &amp; Massee)

Li, Yang; Li, Jiamei; Qiao, Panzhe; Zhou, Dongyu; Xing, Yong-Mei; Chen, Juan

doi:10.1007/s00217-022-03994-0

Cited by 9 publications

(5 citation statements)

References 45 publications

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“…However, the greater abundance of 8-carbon alcohols and ketones also contributed to its similarity with the "Partenio-Taburno" site, which still maintained a modest diversity in the composition of VOCs, such as a higher quantity of unsaturated aldehydes and 2-ketones (Figure 5). Previously, differences in the abundance of VOCs helped discriminate the black truffle Tuber indicum harvested from seven different regions of China, despite some regions showing very similar profiles [9]. Moreover, within the sample groups from the Mudanjiang and Linzhi (Tibet) regions, authors observed intra-group variations in VOCs, indicating differences across various collection sites within the same region.…”

Section: Geographical Variability Of Tuber Borchii and Tuber Mesenter...mentioning

confidence: 98%

“…These VOCs can derive from the truffle biosynthesis processes or from the microorganisms that colonise them [7]. Environmental factors such as the harvesting area can influence the abundance of these VOCs for the same truffle species, not only for harvesting in different regions or countries [8][9][10], but more recently a difference has also been noted for truffles of the same species harvested in different sites in the same collection area [11]. In addition to geographical factors, the maturity stage of truffles can also influence their volatile composition [9].…”

Section: Introductionmentioning

confidence: 99%

“…Environmental factors such as the harvesting area can influence the abundance of these VOCs for the same truffle species, not only for harvesting in different regions or countries [8][9][10], but more recently a difference has also been noted for truffles of the same species harvested in different sites in the same collection area [11]. In addition to geographical factors, the maturity stage of truffles can also influence their volatile composition [9]. Studies have indicated that lipid compounds accumulate more in the immature stage than in the mature stage, while the levels of some amino acids increase as the maturation stage of truffles increases [12].…”

Section: Introductionmentioning

confidence: 99%

“…These compounds are important as precursors of the truffle aroma. Overall, mature truffles have higher nutritional values in terms of ash, protein, raw fibre, and total sugar contents [9,13].…”

Section: Introductionmentioning

confidence: 99%

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Odour Fingerprints of Black (Tuber mesentericum) and Bianchetto (Tuber borchii) Truffles from Different Areas of the Campania Region

Balivo,

De Falco,

Branca

et al. 2024

Horticulturae

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In this study, E-nose and SPME-GC/MS were applied to compare the odour patterns and volatile compounds of two truffle species harvested in different areas of Campania (Southern Italy). In total, 107 Tuber mesentericum (black truffle) and 60 Tuber borchii (bianchetto truffle) truffles were sampled in areas of Avellino, Salerno, Benevento, and Caserta. The E-nose correctly discriminated between Tuber mesentericum and Tuber borchii truffles. The GC/MS analysis revealed qualitative-quantitative differences between Tuber mesentericum and Tuber borchii, with a prevalence of volatile phenols and aromatic compounds for the black truffle, which are responsible for smoky and floral aromas, and ketones, alcohols, aldehydes, and thiophene derivatives for the bianchetto truffle, mostly responsible for earthy mushroom- and garlic-like aromas. The discriminant analysis performed on the E-nose data pattern provided an average correct classification between 55 and 60% for the same species collected in different sites. Tuber borchii truffles were better discriminated based on the harvesting altitude (hilly and coastal areas). GC/MS revealed quantitative differences in the volatile compounds of truffles of the same species collected in different areas, with variations in abundance based on the harvesting site. The distinctive profile of volatile compounds could represent a useful chemical marker to be investigated to authenticate the truffle harvesting area.

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Section: Geographical Variability Of Tuber Borchii and Tuber Mesenter...mentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Odour Fingerprints of Black (Tuber mesentericum) and Bianchetto (Tuber borchii) Truffles from Different Areas of the Campania Region

Balivo,

De Falco,

Branca

et al. 2024

Horticulturae

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“…In a study conducted in China, samples of Tuber indicum black truffle were collected from 7 different places and harvest times and 589 volatiles were extracted with the use of HS–SPME/GC–MS. Dimethyl trisulfide and dimethyl disulfide were important factors for the discrimination of the T. indicum samples from different geographical regions (Li et al., 2022). Similarly, freeze‐dried truffle samples from different regions could be distinguished based on their unique volatile compounds (Šiškovič et al., 2021).…”

Section: Evolution Of the Food Volatilomics Researchmentioning

confidence: 99%

Volatilomics as a tool to ascertain food adulteration, authenticity, and origin

Kaldeli,

Zakidou,

Paraskevopoulou

2024

Comp Rev Food Sci Food Safe

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Over recent years, there has been an increase in the number of reported cases of food fraud incidents, whereas at the same time, consumers demand authentic products of high quality. The emerging volatilomics technology could be the key to the analysis and characterization of the quality of different foodstuffs. This field of omics has aroused the interest of scientists due to its noninvasive, rapid, and cost‐profitable nature. This review aims to monitor the available scientific information on the use of volatilomics technology, correlate it to the relevant food categories, and demonstrate its importance in the food adulteration, authenticity, and origin areas. A comprehensive literature search was performed using various scientific search engines and “volatilomics,” “volatiles,” “food authenticity,” “adulteration,” “origin,” “fingerprint,” “chemometrics,” and variations thereof as keywords, without chronological restriction. One hundred thirty‐seven relevant publications were retrieved, covering 11 different food categories (meat and meat products, fruits and fruit products, honey, coffee, tea, herbal products, olive oil, dairy products, spices, cereals, and others), the majority of which focused on the food geographical origin. The findings show that volatilomics typically involves various methods responsible for the extraction and consequential identification of volatile compounds, whereas, with the aid of data analysis, it can handle large amounts of data, enabling the origin classification of samples or even the detection of adulteration practices. Nonetheless, a greater number of specific research studies are needed to unlock the full potential of volatilomics.

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