Geographical-based variations in white truffle Tuber magnatum aroma is explained by quantitative differences in key volatile compounds

The factors that vary the aroma of Tuber magnatum fruiting bodies are poorly understood. The study determined the headspace aroma composition, sensory aroma profiles, maturity and bacterial communities from T. magnatum o
The factors that vary the aroma of Tuber magnatum fruiting bodies are poorly understood. The study determined the headspace aroma composition, sensory aroma profiles, maturity and bacterial communities from T. magnatum originating from Italy, Croatia, Hungary, and Serbia, and tested if truffle aroma is dependent on provenance and if fruiting body volatiles are explained by maturity and/or bacterial communities.
Headspace volatile profiles were determined using gas chromatography–mass spectrometry–olfactometry (GC-MS-O) and aroma of fruiting body extracts were sensorially assessed. Fruiting body maturity was estimated through spore melanisation. Bacterial community was determined using 16S rRNA amplicon sequencing.
Main odour active compounds were present in all truffles but varied in concentration. Aroma of truffle extracts were sensorially discriminated by sites. However, volatile profiles of individual fruiting bodies varied more within sites than across geographic area, while maturity level did not play a role. Bacterial communities varied highly and were partially explained by provenance. A few rare bacterial operational taxonomical units associated with a select few nonodour active volatile compounds.
Specificities of the aroma of T. magnatum truffles are more likely to be linked to individual properties than provenance. Some constituents of bacteria may provide biomarkers of provenance and be linked to nonodour active volatiles.
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Metadaten
Author:Jun Niimi, Aurélie Deveau, Richard Splivallo
URN:urn:nbn:de:hebis:30:3-618846
DOI:http://dx.doi.org/10.1111/nph.17259
ISSN:1469-8137
Parent Title (English):New phytologist
Publisher:Wiley-Blackwell
Place of publication:Oxford
Document Type:Article
Language:English
Date of Publication (online):2021/02/08
Date of first Publication:2021/02/08
Publishing Institution:Universitätsbibliothek Johann Christian Senckenberg
Release Date:2021/08/09
Tag:Tuber magnatum; aroma; bacterial community; geographical origin; maturity; sensory; volatile; white truffle
Volume:230
Issue:4
Pagenumber:16
First Page:1623
Last Page:1638
HeBIS PPN:489325041
Institutes:Biowissenschaften
Dewey Decimal Classification:580 Pflanzen (Botanik)
Sammlungen:Universitätspublikationen
Licence (German):License LogoCreative Commons - Namensnennung-Nicht kommerziell - Keine Bearbeitung 4.0

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