Sulfur volatiles of microbial origin are key contributors to human-sensed truffle aroma

@article{Splivallo2014SulfurVO,
  title={Sulfur volatiles of microbial origin are key contributors to human-sensed truffle aroma},
  author={R. Splivallo and S. Ebeler},
  journal={Applied Microbiology and Biotechnology},
  year={2014},
  volume={99},
  pages={2583-2592}
}
  • R. Splivallo, S. Ebeler
  • Published 2014
  • Chemistry, Medicine
  • Applied Microbiology and Biotechnology
  • Truffles are symbiotic fungi in high demand for the aroma of their fruiting bodies which are colonized by a diverse microbial flora. Specific sulfur containing volatiles (thiophene derivatives) characteristic of the white truffle Tuber borchii were recently shown to be derived from the bacterial community inhabiting truffle fruiting bodies. Our aim here was to investigate whether thiophene derivatives contributed to the human-sensed aroma of T. borchii. Furthermore, we questioned whether the… CONTINUE READING
    32 Citations

    Figures, Tables, and Topics from this paper

    The Role of the Microbiome of Truffles in Aroma Formation: a Meta-Analysis Approach
    • 49
    • PDF
    An Overview on Truffle Aroma and Main Volatile Compounds
    • PDF
    Orchard Conditions and Fruiting Body Characteristics Drive the Microbiome of the Black Truffle Tuber aestivum
    • 7
    • PDF

    References

    SHOWING 1-10 OF 39 REFERENCES
    Bacteria associated with truffle-fruiting bodies contribute to truffle aroma.
    • 81
    • Highly Influential
    Truffle volatiles: from chemical ecology to aroma biosynthesis.
    • 161
    • PDF
    Intraspecific genotypic variability determines concentrations of key truffle volatiles
    • 56
    • PDF
    Discrimination of truffle fruiting body versus mycelial aromas by stir bar sorptive extraction.
    • 115
    Identification of potent odorants in a novel nonalcoholic beverage produced by fermentation of wort with shiitake (Lentinula edodes).
    • 19
    • Highly Influential
    Chemical and sensory effects of the freezing process on the aroma profile of black truffles (Tuber melanosporum).
    • 25
    • Highly Influential
    • PDF
    Geographical traceability of Italian white truffle (Tuber magnatum Pico) by the analysis of volatile organic compounds.
    • 56
    • Highly Influential