Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Geographical-based variations in white truffle Tuber magnatum aroma is explained by quantitative differences in key volatile compounds
RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design. Goethe University Frankfurt, Germany; .ORCID iD: 0000-0002-2642-283x
Université de Lorraine, France.
Nectariss Sàrl, Switzerland; Goethe University Frankfurt, Germany; .
2021 (English)In: New Phytologist, ISSN 0028-646X, E-ISSN 1469-8137, Vol. 230, no 4, p. 1623-1638Article in journal (Refereed) Published
Abstract [en]

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. © 2021 The Authors 

Place, publisher, year, edition, pages
Blackwell Publishing Ltd , 2021. Vol. 230, no 4, p. 1623-1638
Keywords [en]
aroma, bacterial community, geographical origin, maturity, sensory, Tuber magnatum, volatile, white truffle
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-52614DOI: 10.1111/nph.17259Scopus ID: 2-s2.0-85102279769OAI: oai:DiVA.org:ri-52614DiVA, id: diva2:1538296
Available from: 2021-03-18 Created: 2021-03-18 Last updated: 2023-05-23Bibliographically approved

Open Access in DiVA

No full text in DiVA

Other links

Publisher's full textScopus

Authority records

Niimi, Jun

Search in DiVA

By author/editor
Niimi, Jun
By organisation
Material and Surface Design
In the same journal
New Phytologist
Food Science

Search outside of DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 46 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf