Multi-platform metabolomic approach to discriminate ripening markers of black truffles (Tuber melanosporum).

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 Chem

journal_title

Food chemistry

authors

Caboni P,Scano P,Sanchez S,Garcia-Barreda S,Corrias F,Marco P

doi

10.1016/j.foodchem.2020.126573

subject

Has Abstract

pub_date

2020-07-30 00:00:00

pages

126573

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(20)30435-0

journal_volume

319

pub_type

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