Aroma profile of two commercial truffle species from Yunnan and Sichuan, China: inter- and intraspecific variability and shared key compounds

• DOI: 10.1016/j.fshw.2021.02.005
• Publication Date: 2021-03-23T09:01:43Z
• Authors: Bin Lu; Jesús Perez-Moreno; Fengming Zhang; Andrea C. Rinaldi; Fuqiang Yu
• Keywords: Truffle; Edaphic; Solid-Phase Microextraction

Aroma is central to the worldwide success of truffles as gourmet food and high prices paid for these edible mushrooms. In this study, volatile organic compounds (VOCs) from fruiting bodies two Chinese commercial relevance, Tuber indicum pseudohimalayense, were analyzed using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). We aimed characterize aroma profile determine whether it would be influenced by provenance stage maturation. thus collected young, middle mature each species different locations in Yunnan Sichuan provinces, located southwestern China. Overall, 76 VOCs identified, belonging chemical classes, i.e. alcohols phenols, aldehydes ketones, benzenes methoxy compounds, hydrocarbons amines. A large number volatiles identified T. pseudohimalayense are reported here first time truffles. While more than 50% produced both truffle species, considerable differences present profiles at various maturation stages, revealing a dynamic pattern biosynthesis VOCs. Furthermore, had distinct proportions constituents, suggesting that, besides genetic factors, edaphic microclimatic conditions influence synthesis complex manner.