Volatile organic compounds from a Tuber melanosporum fermentation system

Research output: Journal Publications and ReviewsRGC 21 - Publication in refereed journalpeer-review

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Author(s)

  • Yuan-Yuan Li
  • Guan Wang
  • Hong-Mei Li
  • Jian-Jiang Zhong
  • Ya-Jie Tang

Detail(s)

Original languageEnglish
Pages (from-to)2628-2637
Journal / PublicationFood Chemistry
Volume135
Issue number4
Publication statusPublished - 15 Dec 2012

Abstract

A total of 59 volatile organic compounds (VOCs) were identified from Tuber melanosporum fermentation: 53 from its fermented mycelia and 32 from the fermentation broth. Alcohol-derived compounds were predominant in both the fermentation mycelia and the broth, although long chain fatty acids and isoprenoids were, for the first time, also found in the mycelia. The intense wine bouquet properties of the broth arose from several specific flavor substances, including sulfur compounds, pyrazines, furans and jasmones. Comparing the VOCs identified in this work with those previously reported, our results are more similar to the composition of the Tuber fruiting-body than previous Tuber fermentations. The composition and accumulation of flavor volatiles (e.g., pyrazines, sulfur compounds, and esters) and major constituents (e.g., 3-methyl-1-butanol and 2-phenylethanol) in this fermentation were significantly influenced by the sucrose concentration in the medium. The obtained information could therefore be useful in applications to convert the flavors of truffle mycelia similar to those of the fruiting-body by optimising the fermentation process. © 2012 Elsevier Ltd. All rights reserved.

Research Area(s)

  • Fermentation, Flavor volatiles, Qualitative analyses, Tuber melanosporum, Tuberaceae, Volatile organic compounds

Citation Format(s)

Volatile organic compounds from a Tuber melanosporum fermentation system. / Li, Yuan-Yuan; Wang, Guan; Li, Hong-Mei et al.
In: Food Chemistry, Vol. 135, No. 4, 15.12.2012, p. 2628-2637.

Research output: Journal Publications and ReviewsRGC 21 - Publication in refereed journalpeer-review