000144717 001__ 144717
000144717 005__ 20240906111328.0
000144717 0247_ $$2doi$$a10.1002/jsfa.13722
000144717 0248_ $$2sideral$$a139504
000144717 037__ $$aART-2024-139504
000144717 041__ $$aeng
000144717 100__ $$0(orcid)0000-0003-3384-7534$$aMarco, Pedro$$uUniversidad de Zaragoza
000144717 245__ $$aPeat-based amendment of soils reduces the complexity of the volatile profile in cultivated black truffles
000144717 260__ $$c2024
000144717 5060_ $$aAccess copy available to the general public$$fUnrestricted
000144717 5203_ $$aBACKGROUND
Truffle cultivation is evolving rapidly and new agronomic practices such as ‘truffle nests’ (localized peat amendments of the orchard soil) are being developed. Truffle nests improve the shape of truffles and their depth in the soil and reduce the occurrence of insect damage but have also raised concerns about their impact on the ripeness and maturity of the harvested truffles. In this study, the effect of the nests on the volatile organic compounds profile and the aromatic profile of black truffles was evaluated, as well as the existence of perceptible sensorial differences in truffles. For this, truffles growing in nests were compared with truffles growing in the bulk soil of the same host tree.
RESULTS
Gas chromatography showed that nest truffles had a less complex volatile organic compound profile than bulk-soil truffles. Olfactometry indicated that nest truffles were associated with higher modified frequency values of odorants corresponding to sulfur-containing compounds. Despite this, sensory evaluation with consumers could not clearly show that nest truffles can be distinguished sensorially from bulk-soil truffles.
CONCLUSION
The results prove that soil conditions can influence the aromatic profile of truffles and thus suggest the possibility of managing truffle aroma using agronomic practices. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
000144717 536__ $$9info:eu-repo/grantAgreement/ES/MICINN/PID2022-139407OR-I00
000144717 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000144717 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000144717 700__ $$0(orcid)0000-0001-5635-413X$$aTejedor-Calvo, Eva$$uUniversidad de Zaragoza
000144717 700__ $$0(orcid)0000-0001-9333-3055$$aGracia, Ana Pilar$$uUniversidad de Zaragoza
000144717 700__ $$aGómez-Molina, Eva
000144717 700__ $$0(orcid)0000-0002-7248-234X$$aGarcía-Barreda, Sergi
000144717 700__ $$0(orcid)0000-0003-4331-9794$$aSánchez, Sergio
000144717 700__ $$aSanz, M. Ángeles
000144717 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000144717 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000144717 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000144717 773__ $$g(2024), [8 pp.]$$pJ. Sci. Food Agric.$$tJournal of the science of food and agriculture$$x0022-5142
000144717 8564_ $$s671263$$uhttps://zaguan.unizar.es/record/144717/files/texto_completo.pdf$$yVersión publicada
000144717 8564_ $$s2635125$$uhttps://zaguan.unizar.es/record/144717/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000144717 909CO $$ooai:zaguan.unizar.es:144717$$particulos$$pdriver
000144717 951__ $$a2024-09-06-10:24:41
000144717 980__ $$aARTICLE