The volatile organic compounds of black truffle (Tuber melanosporum Vitt.) from Middle Italy

Bellesia, Franco; Pinetti, Adriano; Bianchi, Alberto; Tirillini, Bruno

doi:10.1002/(sici)1099-1026(199801/02)13:1<56::aid-ffj692>3.3.co;2-o

Cited by 20 publications

(31 citation statements)

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“…In recent years, some studies have analysed the volatile compounds of different species of truffles using mainly headspace solid-phase microextraction (HS-SPME) technique (Bellesia, Pinetti, Bianchi, & Tirillini, 1998;Buzzini et al, 2005;Díaz, Ibáñez, Señoráns, & Reglero, 2003;Mauriello, Marino, D'Auria, Cerone, & Rana, 2004;Pelusio et al, 1995;Diaz, Ibanez, Reglero, & Senorans, 2009) and direct headspace analysis (March, Richards, & Ryan, 2006). The results obtained in the study carried out by Díaz et al (2003)) show clearly a significant influence of geographical location on the composition of truffle volatiles.…”

Section: Introductionsupporting

confidence: 85%

Characterisation of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) by gas chromatography–olfactometry

Culleré¹,

Ferreira²,

Chevret³

et al. 2010

Food Chemistry

141

146

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Section: Introductionsupporting

confidence: 85%

Characterisation of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) by gas chromatography–olfactometry

Culleré¹,

Ferreira²,

Chevret³

et al. 2010

Food Chemistry

141

146

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“…Among these VOCs, the sulfur compounds are considered key odorants (Bellesia et al 1998a, b;Talou et al 1989Talou et al , 1990. In the T. melanosporum fermentation system, the VOCs in both the mycelia and broth are composed of a series of compounds, including alcohols, aldehydes, ketones, esters, aromatic compounds, and ethers.…”

Section: Aromamentioning

confidence: 99%

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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“…Since the 1980s, more than 200 VOCs have been identified by GC-MS analysis (Díaz et al 2003;March et al 2006;Mauriello et al 2004;Piloni et al 2005;Splivallo et al 2007). Alcohol, ester, ketone, aromatic, and sulfur compounds are the most common constituents in the truffle fruiting body, and the sulfur compounds (i.e., dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, and bis(methylthio) methane) are viewed as key odorants (Bellesia et al 1996(Bellesia et al , 1998aTalou et al 1989Talou et al , 1990. Indeed, it is well-known that, although the odorants must be volatile to reach the nose and interact with the appropriate receptors located on the olfactory epithelium, only a limited number of volatiles, namely aroma active compounds, have an actual contribution to the overall aroma.…”

Section: Gc-o In Combination With Aroma Reconstitution and Omission Testmentioning

confidence: 99%

“…Truffle, belonging to the family Tuberaceae, the order Tuberales, and the phylum Ascomycota, lives in symbiosis with plant host roots in order to accomplish its life cycle and is highly appreciated by cuisines due to its unique and characteristic aroma (Bellesia et al 1998a, b;Mello et al 2006). Aroma, which contributed by the comprehensive action of volatile organic compounds (VOCs), is considered as the most important characteristic of Tuber fruiting bodies.…”

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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The volatile organic compounds of black truffle (Tuber melanosporum Vitt.) from Middle Italy

Cited by 20 publications

References 0 publications

Characterisation of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) by gas chromatography–olfactometry

Characterisation of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) by gas chromatography–olfactometry

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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