| Title: | Volatile organic compounds from a Tuber melanosporum fermentation system |
| Author(s): | Li YY; Wang G; Li HM; Zhong JJ; Tang YJ; |
| Address: | "Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China" |
| DOI: | 10.1016/j.foodchem.2012.07.013 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| 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" |
| Keywords: | Ascomycota/*chemistry/growth & development/*metabolism Fermentation Gas Chromatography-Mass Spectrometry Mycelium/chemistry/growth & development/metabolism Volatile Organic Compounds/*analysis/metabolism Wine/*analysis; |
| Notes: | "MedlineLi, Yuan-Yuan Wang, Guan Li, Hong-Mei Zhong, Jian-Jiang Tang, Ya-Jie eng Research Support, Non-U.S. Gov't England 2012/09/18 Food Chem. 2012 Dec 15; 135(4):2628-37. doi: 10.1016/j.foodchem.2012.07.013. Epub 2012 Jul 14" |
