Peat-based amendment of soils reduces the complexity of the volatile profile in cultivated black truffles
Marco, Pedro (Universidad de Zaragoza) ; Tejedor-Calvo, Eva (Universidad de Zaragoza) ; Gracia, Ana Pilar (Universidad de Zaragoza) ; Gómez-Molina, Eva ; García-Barreda, Sergi ; Sánchez, Sergio ; Sanz, M. Ángeles
Resumen: BACKGROUND
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.
Idioma: Inglés
DOI: 10.1002/jsfa.13722
Año: 2024
Publicado en: Journal of the science of food and agriculture (2024), [8 pp.]
ISSN: 0022-5142
Financiación: info:eu-repo/grantAgreement/ES/MICINN/PID2022-139407OR-I00
Tipo y forma: Article (Published version)
Área (Departamento): Área Nutrición Bromatología (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Área Química Analítica (Dpto. Química Analítica)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material.
Exportado de SIDERAL (2024-09-06-10:24:41)
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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.
Idioma: Inglés
DOI: 10.1002/jsfa.13722
Año: 2024
Publicado en: Journal of the science of food and agriculture (2024), [8 pp.]
ISSN: 0022-5142
Financiación: info:eu-repo/grantAgreement/ES/MICINN/PID2022-139407OR-I00
Tipo y forma: Article (Published version)
Área (Departamento): Área Nutrición Bromatología (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Área Química Analítica (Dpto. Química Analítica)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material. Exportado de SIDERAL (2024-09-06-10:24:41)
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Este artículo se encuentra en las siguientes colecciones:
Articles > Artículos por área > Nutrición y Bromatología
Articles > Artículos por área > Tecnología de Alimentos
Articles > Artículos por área > Química Analítica
Record created 2024-09-06, last modified 2024-09-06