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

  title={Sulfur volatiles of microbial origin are key contributors to human-sensed truffle aroma},
  author={Richard Splivallo and Susan E. Ebeler},
  journal={Applied Microbiology and Biotechnology},
  • R. SplivalloS. Ebeler
  • Published 10 January 2015
  • Environmental Science
  • 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… 

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