Aroma profile of two commercial truffle species from Yunnan and Sichuan, China: inter- and intraspecific variability and shared key compounds
Aroma is central to the worldwide success of truffles as gourmet food and the high prices paid for these edible mushrooms. In this study, volatile organic compounds (VOCs) from fruiting bodies of two Chinese truffles of commercial relevance, Tuber indicum and Tuber pseudohimalayense, were analyzed u...
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Tsinghua University Press
2021-03-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453021000136 |
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| author | Bin Lu Jesús Perez-Moreno Fengming Zhang Andrea C. Rinaldi Fuqiang Yu |
| author_facet | Bin Lu Jesús Perez-Moreno Fengming Zhang Andrea C. Rinaldi Fuqiang Yu |
| author_sort | Bin Lu |
| collection | DOAJ |
| description | Aroma is central to the worldwide success of truffles as gourmet food and the high prices paid for these edible mushrooms. In this study, volatile organic compounds (VOCs) from fruiting bodies of two Chinese truffles of commercial relevance, Tuber indicum and Tuber pseudohimalayense, were analyzed using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). We aimed to characterize the aroma profile and determine whether it would be influenced by provenance and stage of maturation. We thus collected and analyzed young, middle mature and mature fruiting bodies of each species from different locations in Yunnan and Sichuan provinces, located in southwestern China. Overall, 76 VOCs were identified, belonging to different chemical classes, i.e. alcohols and phenols, aldehydes and ketones, benzenes and methoxy compounds, hydrocarbons and amines. A large number of volatiles identified in T. indicum and T. pseudohimalayense are reported here for the first time for these truffles. While more than 50% of identified VOCs were produced by both truffle species, considerable differences were present in the aroma profiles of fruiting bodies collected at various maturation stages, revealing a dynamic pattern in the biosynthesis of VOCs. Furthermore, truffles of different provenance had distinct proportions of volatile constituents, suggesting that, besides genetic factors, edaphic and microclimatic conditions influence the synthesis of VOCs in a complex manner. |
| format | Article |
| id | doaj-art-e99c3ce45973410cb0285081479e4f35 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2021-03-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-e99c3ce45973410cb0285081479e4f352025-02-03T11:08:27ZengTsinghua University PressFood Science and Human Wellness2213-45302021-03-01102163173Aroma profile of two commercial truffle species from Yunnan and Sichuan, China: inter- and intraspecific variability and shared key compoundsBin Lu0Jesús Perez-Moreno1Fengming Zhang2Andrea C. Rinaldi3Fuqiang Yu4Yunnan Key Laboratory for Fungal Diversity and Green Development, Kunming Institute of Botany, Chinese Academy of Science, Kunming, ChinaColegio de Postgraduados, Campus Montecillo. Texcoco, MéxicoYunnan Key Laboratory for Fungal Diversity and Green Development, Kunming Institute of Botany, Chinese Academy of Science, Kunming, China; Key Laboratory for Forest Resources Conservation and Utilisation in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming, ChinaDepartment of Biomedical Sciences, University of Cagliari, I-09042 Monserrato (CA), Italy; Corresponding authors. Kunming Institute Botany, Chinese Academy of Sciences, 132 Lanhei Road, Heilongtan, Kunming, Yunnan 650201; Department of Biomedical Sciences, University of Cagliari, I-09042 Monserrato (CA), Italy.Yunnan Key Laboratory for Fungal Diversity and Green Development, Kunming Institute of Botany, Chinese Academy of Science, Kunming, China; Corresponding authors. Kunming Institute Botany, Chinese Academy of Sciences, 132 Lanhei Road, Heilongtan, Kunming, Yunnan 650201; Department of Biomedical Sciences, University of Cagliari, I-09042 Monserrato (CA), Italy.Aroma is central to the worldwide success of truffles as gourmet food and the high prices paid for these edible mushrooms. In this study, volatile organic compounds (VOCs) from fruiting bodies of two Chinese truffles of commercial relevance, Tuber indicum and Tuber pseudohimalayense, were analyzed using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). We aimed to characterize the aroma profile and determine whether it would be influenced by provenance and stage of maturation. We thus collected and analyzed young, middle mature and mature fruiting bodies of each species from different locations in Yunnan and Sichuan provinces, located in southwestern China. Overall, 76 VOCs were identified, belonging to different chemical classes, i.e. alcohols and phenols, aldehydes and ketones, benzenes and methoxy compounds, hydrocarbons and amines. A large number of volatiles identified in T. indicum and T. pseudohimalayense are reported here for the first time for these truffles. While more than 50% of identified VOCs were produced by both truffle species, considerable differences were present in the aroma profiles of fruiting bodies collected at various maturation stages, revealing a dynamic pattern in the biosynthesis of VOCs. Furthermore, truffles of different provenance had distinct proportions of volatile constituents, suggesting that, besides genetic factors, edaphic and microclimatic conditions influence the synthesis of VOCs in a complex manner.http://www.sciencedirect.com/science/article/pii/S2213453021000136Edible mushroomsHeadspace solid-phase microextraction (HS-SPME)TuberVolatile organic compounds |
| spellingShingle | Bin Lu Jesús Perez-Moreno Fengming Zhang Andrea C. Rinaldi Fuqiang Yu Aroma profile of two commercial truffle species from Yunnan and Sichuan, China: inter- and intraspecific variability and shared key compounds Food Science and Human Wellness Edible mushrooms Headspace solid-phase microextraction (HS-SPME) Tuber Volatile organic compounds |
| title | Aroma profile of two commercial truffle species from Yunnan and Sichuan, China: inter- and intraspecific variability and shared key compounds |
| title_full | Aroma profile of two commercial truffle species from Yunnan and Sichuan, China: inter- and intraspecific variability and shared key compounds |
| title_fullStr | Aroma profile of two commercial truffle species from Yunnan and Sichuan, China: inter- and intraspecific variability and shared key compounds |
| title_full_unstemmed | Aroma profile of two commercial truffle species from Yunnan and Sichuan, China: inter- and intraspecific variability and shared key compounds |
| title_short | Aroma profile of two commercial truffle species from Yunnan and Sichuan, China: inter- and intraspecific variability and shared key compounds |
| title_sort | aroma profile of two commercial truffle species from yunnan and sichuan china inter and intraspecific variability and shared key compounds |
| topic | Edible mushrooms Headspace solid-phase microextraction (HS-SPME) Tuber Volatile organic compounds |
| url | http://www.sciencedirect.com/science/article/pii/S2213453021000136 |
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