000136215 001__ 136215
000136215 005__ 20260112133329.0
000136215 0247_ $$2doi$$a10.3390/jof10060421
000136215 0248_ $$2sideral$$a139131
000136215 037__ $$aART-2024-139131
000136215 041__ $$aeng
000136215 100__ $$aKuhar, Francisco
000136215 245__ $$aComprehensive Characterization of Tuber maculatum, New in Uruguay: Morphological, Molecular, and Aromatic Analyses
000136215 260__ $$c2024
000136215 5060_ $$aAccess copy available to the general public$$fUnrestricted
000136215 5203_ $$aAlthough only a few species of Tuber account for the major truffle sales volume, many species that are not considered delicacies are finding their way to the market, especially in regions where the traditionally appreciated ones do not occur. This is the case for whitish truffles. Specimens of whitish truffles were collected in pecan (Carya illinoinensis) orchards in Uruguay in October 2021. Morphological and molecular methods were used to characterize and assess their identity as Tuber maculatum Vittad. An SPME extraction of volatile compounds and GC–MS analyses were performed to characterize the aromatic profile of these specimens and evaluate their potential applications. Among the 60 VOCs detected, 3-octenone (mushroom odor), 3-octanol (moss, nut, mushroom odor), and 2H-pyran-2-one (no odor), followed by octen-1-ol-acetate (no odor) and 2-undecanone (orange, fresh, green odor) were the major compounds in T. maculatum fruiting bodies. The attributes of exotic edible mushrooms of commercial value in the region are highlighted. In particular, this work emphasizes the characteristics of truffles as a byproduct of pecan cultivation.
000136215 536__ $$9info:eu-repo/grantAgreement/EC/H2020/101007623/EU/INnovation in Truffle cultivation, preservAtion, proCessing and wild truffle resources managemenT/INTACT$$9This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 101007623-INTACT
000136215 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es
000136215 590__ $$a4.0$$b2024
000136215 592__ $$a0.956$$b2024
000136215 591__ $$aMYCOLOGY$$b8 / 32 = 0.25$$c2024$$dQ1$$eT1
000136215 593__ $$aEcology, Evolution, Behavior and Systematics$$c2024$$dQ1
000136215 591__ $$aMICROBIOLOGY$$b50 / 163 = 0.307$$c2024$$dQ2$$eT1
000136215 593__ $$aPlant Science$$c2024$$dQ1
000136215 593__ $$aMicrobiology (medical)$$c2024$$dQ2
000136215 594__ $$a8.4$$b2024
000136215 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000136215 700__ $$0(orcid)0000-0001-5635-413X$$aTejedor-Calvo, Eva$$uUniversidad de Zaragoza
000136215 700__ $$aSequeira, Alejandro
000136215 700__ $$aPelissero, David
000136215 700__ $$aCosse, Mariana
000136215 700__ $$aDonnini, Domizia
000136215 700__ $$aNouhra, Eduardo
000136215 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000136215 773__ $$g10, 6 (2024), 421 [12 pp.]$$pJ. Fungi$$tJournal of Fungi$$x2309-608X
000136215 8564_ $$s1934204$$uhttps://zaguan.unizar.es/record/136215/files/texto_completo.pdf$$yVersión publicada
000136215 8564_ $$s2729840$$uhttps://zaguan.unizar.es/record/136215/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000136215 909CO $$ooai:zaguan.unizar.es:136215$$particulos$$pdriver
000136215 951__ $$a2026-01-12-13:11:16
000136215 980__ $$aARTICLE