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Research Article | Open Access

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

Bin Lua, Jesús Perez-Morenob, Fengming Zhanga,c, Andrea C. Rinaldid( ), Fuqiang Yua( )
Yunnan Key Laboratory for Fungal Diversity and Green Development, Kunming Institute of Botany, Chinese Academy of Science, Kunming, China
Colegio de Postgraduados, Campus Montecillo. Texcoco, México
Key Laboratory for Forest Resources Conservation and Utilisation in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming, China
Department of Biomedical Sciences, University of Cagliari, I-09042 Monserrato (CA), Italy

Peer review under responsibility of KeAi Communications Co., Ltd

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Abstract

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

Keywords

Volatile organic compoundsEdible mushroomsHeadspace solid-phase microextraction (HS-SPME)Tuber

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Food Science and Human Wellness
Volume 10 Issue 2,
March 2021
Pages 163-173
DOI: 10.1016/j.fshw.2021.02.005
Cite this article:
Lu B, Perez-Moreno J, Zhang F, et al. Aroma profile of two commercial truffle species from Yunnan and Sichuan, China: inter- and intraspecific variability and shared key compounds. Food Science and Human Wellness, 2021, 10(2): 163-173. https://doi.org/10.1016/j.fshw.2021.02.005

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Received: 24 April 2020
Revised: 06 July 2020
Accepted: 06 July 2020
Published: 22 March 2021
© 2021 Beijing Academy of Food Sciences.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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