000144813 001__ 144813 000144813 005__ 20240912134240.0 000144813 0247_ $$2doi$$a10.1016/j.foodres.2024.114938 000144813 0248_ $$2sideral$$a139702 000144813 037__ $$aART-2024-139702 000144813 041__ $$aeng 000144813 100__ $$0(orcid)0000-0003-3384-7534$$aMarco, Pedro$$uUniversidad de Zaragoza 000144813 245__ $$aVolatilome changes during black truffle (Tuber melanosporum) ontogeny 000144813 260__ $$c2024 000144813 5060_ $$aAccess copy available to the general public$$fUnrestricted 000144813 5203_ $$aThe aroma is critical in the reproductive biology of truffles and in their commercial quality. However, previous research has almost exclusively focused on characterizing ripe ascocarps. We characterized the volatilome of the highly-prized black truffle (Tuber melanosporum) ascocarps from July, in an early development stage, to March, in the late harvesting season, and investigated the relationships among aroma, ascocarp growth and morphogenetic development. The aroma profile was analyzed using a head space gas chromatography technique coupled with mass spectrometer. Seventy-one volatile compounds were identified and three development stages were clearly distinguished according to the volatile profile. In unripe ascocarps of July-September, the profile was dominated by methanethiol (19 %), 4-penten-2-ol (11 %) and acetone (11 %), the monthly mean weight of ascocarps ranged 2–20 g, and morphogenetic stages 4-6a were prevalent. In unripe ascocarps of October-December, the most abundant volatiles were 4-penten-2-ol (21 %), methanethiol (20 %) and ethanol (13 %), the monthly mean ascocarp weight ranged 28–43 g, and morphogenetic stages 6a, 6b-c were prevalent. In ripe ascocarps (December-March), the most abundant volatiles were 4-penten-2-ol (17 %), dimethyl sulfide (16 %) and ethanol (10 %), ascocarp weight did not increase significantly, and 6b-c was practically the sole morphogenetic stage. Thirty volatiles were associated to one of these three development stages. Amongst those with higher occurrence, 4-penten-2-ol, dimethyl sulfide, ethyl acetate, 2-pentanol and 2-butanone were associated to ripe truffles, whereas methanethiol, isobutyl isobutyrate, butanedione and 3-methylanisole were associated to unripe truffles. 000144813 536__ $$9info:eu-repo/grantAgreement/ES/INIA/RTA2015-0053-00-00$$9info:eu-repo/grantAgreement/ES/MICINN/JDC2022-048252-I$$9info:eu-repo/grantAgreement/ES/MICINN/PID2022-139407OR-I00 000144813 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/ 000144813 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion 000144813 700__ $$aSanz, M. Ángeles 000144813 700__ $$0(orcid)0000-0001-5635-413X$$aTejedor-Calvo, Eva$$uUniversidad de Zaragoza 000144813 700__ $$0(orcid)0000-0002-7248-234X$$aGarcia-Barreda, Sergi 000144813 700__ $$aCaboni, Pierluigi 000144813 700__ $$aReyna, Santiago 000144813 700__ $$0(orcid)0000-0003-4331-9794$$aSánchez, Sergio 000144813 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología 000144813 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica 000144813 773__ $$g194 (2024), 114938 [13 pp.]$$pFood res. int.$$tFood Research International$$x0963-9969 000144813 8564_ $$s1606169$$uhttps://zaguan.unizar.es/record/144813/files/texto_completo.pdf$$yPostprint$$zinfo:eu-repo/date/embargoEnd/2025-08-15 000144813 8564_ $$s419104$$uhttps://zaguan.unizar.es/record/144813/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint$$zinfo:eu-repo/date/embargoEnd/2025-08-15 000144813 909CO $$ooai:zaguan.unizar.es:144813$$particulos$$pdriver 000144813 951__ $$a2024-09-12-13:05:04 000144813 980__ $$aARTICLE