Volatilome changes during black truffle (Tuber melanosporum) ontogeny

Marco, Pedro (Universidad de Zaragoza) ; Sanz, M. Ángeles ; Tejedor-Calvo, Eva (Universidad de Zaragoza) ; Garcia-Barreda, Sergi ; Caboni, Pierluigi ; Reyna, Santiago ; Sánchez, Sergio

Resumen: The 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.

Idioma: Inglés

DOI: 10.1016/j.foodres.2024.114938

Año: 2024

Publicado en: Food Research International 194 (2024), 114938 [13 pp.]
ISSN: 0963-9969

Financiación: info:eu-repo/grantAgreement/ES/INIA/RTA2015-0053-00-00
Financiación: info:eu-repo/grantAgreement/ES/MICINN/JDC2022-048252-I
Financiación: info:eu-repo/grantAgreement/ES/MICINN/PID2022-139407OR-I00

Tipo y forma: Article (PostPrint)

Área (Departamento): Área Nutrición Bromatología (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Área Química Analítica (Dpto. Química Analítica)