Abstract:
:Black truffle is characterized by a black ascocarp and white veins. This hypogeous fruit body is known for its aroma. Understanding metabolic variation during ripening can shed light on truffle biology. In this work, the comprehensive polar metabolome and the volatile organic compounds of T. melanosporum were studied at different ripening stages by means of a metabolomic approach using GC-MS. Multivariate statistical data analysis indicated that the metabolic profile changed during ripening and that the metabolites that mostly discriminated truffles in the early ripening stages belonged to the classes of carbohydrates, while free fatty acids and amino acids, among which precursors of VOCs, characterized the late stages of ripening. Principal component analysis of the volatilome indicated that dimethylsulfide and dimethyldisulfide characterized most of the samples collected in December-January, while 1-octen-3-ol samples collected in February-March.
journal_name
Food Chemjournal_title
Food chemistryauthors
Caboni P,Scano P,Sanchez S,Garcia-Barreda S,Corrias F,Marco Pdoi
10.1016/j.foodchem.2020.126573subject
Has Abstractpub_date
2020-07-30 00:00:00pages
126573eissn
0308-8146issn
1873-7072pii
S0308-8146(20)30435-0journal_volume
319pub_type
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