Aroma profile of two commercial truffle species from Yunnan and Sichuan, China: inter- and intraspecific variability and shared key compounds
文献类型：期刊论文
| 作者 | Lu,Bin; Perez-Moreno,Jesus; Zhang,Fengming; Rinaldi,Andrea C.; Yu,Fuqiang |
| 刊名 | FOOD SCIENCE AND HUMAN WELLNESS
 |
| 出版日期 | 2021 |
| 卷号 | 10期号:2页码:163-173 |
| ISSN号 | 2213-4530 |
| 关键词 | Edible mushrooms HS-SPME Tuber Volatile organic compounds |
| DOI | 10.1016/j.fshw.2021.02.005 |
| 英文摘要 | Aroma is central to the worldwide success of truffles as gourmet food and the high prices paid for these edible mushrooms. In this study, volatile organic compounds (VOCs) from fruiting bodies of two Chinese truffles of commercial relevance, Tuber indicum and Tuber pseudohimalayense, were analyzed using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). We aimed to characterize the aroma profile and determine whether it would be influenced by provenance and stage of maturation. We thus collected and analyzed young, middle mature and mature fruiting bodies of each species from different locations in Yunnan and Sichuan provinces, located in southwestern China. Overall, 76 VOCs were identified, belonging to different chemical classes, i.e. alcohols and phenols, aldehydes and ketones, benzenes and methoxy compounds, hydrocarbons and amines. A large number of volatiles identified in T indicum and T. pseudohimalayense are reported here for the first time for these truffles. While more than 50% of identified VOCs were produced by both truffle species, considerable differences were present in the aroma profiles of fruiting bodies collected at various maturation stages, revealing a dynamic pattern in the biosynthesis of VOCs. Furthermore, truffles of different provenance had distinct proportions of volatile constituents, suggesting that, besides genetic factors, edaphic and microclimatic conditions influence the synthesis of VOCs in a complex manner. (C) 2021 Beijing Academy of Food Sciences. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. |
| WOS记录号 | WOS:000631830600006 |
| 源URL | [http://ir.kib.ac.cn/handle/151853/73329]  |
| 专题 | 中国科学院昆明植物研究所 |
| 作者单位 | 1.Colegio Postgrad, Campus Montecillo, Texcoco, Mexico 2.Southwest Forestry Univ, Key Lab Forest Resources Conservat & Utilisat Sou, Minist Educ, Kunming, Yunnan, Peoples R China 3.Rinaldi, Andrea C.] Univ Cagliari, Dept Biomed Sci, I-09042 Monserrato, CA, Italy 4.Chinese Acad Sci, Kunming Inst Bot, Yunnan Key Lab Fungal Divers & Green Dev, Kunming, Yunnan, Peoples R China |
| 推荐引用方式 GB/T 7714 | Lu,Bin,Perez-Moreno,Jesus,Zhang,Fengming,et al. Aroma profile of two commercial truffle species from Yunnan and Sichuan, China: inter- and intraspecific variability and shared key compounds[J]. FOOD SCIENCE AND HUMAN WELLNESS,2021,10(2):163-173. |
| APA | Lu,Bin,Perez-Moreno,Jesus,Zhang,Fengming,Rinaldi,Andrea C.,&Yu,Fuqiang.(2021).Aroma profile of two commercial truffle species from Yunnan and Sichuan, China: inter- and intraspecific variability and shared key compounds.FOOD SCIENCE AND HUMAN WELLNESS,10(2),163-173. |
| MLA | Lu,Bin,et al."Aroma profile of two commercial truffle species from Yunnan and Sichuan, China: inter- and intraspecific variability and shared key compounds".FOOD SCIENCE AND HUMAN WELLNESS 10.2(2021):163-173. |
入库方式： OAI收割
来源：昆明植物研究所
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