ArticleScientific reports2015
Aroma improvement by repeated freeze-thaw treatment during Tuber melanosporum fermentation.
Article in Scientific reports, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Analyses of the Differences in Nutritional Quality and Volatile Aroma Compounds in Potato-Based Reconstituted Rice Produced from Different Potato Varieties.Foods (Basel, Switzerland) · 2025Article
- Application and Effect ofFoods (Basel, Switzerland) · 2023Article
- Free Amino Acid and Volatile Compound Profiles ofFoods (Basel, Switzerland) · 2021Article
- Tour of Truffles: Aromas, Aphrodisiacs, Adaptogens, and More.Mycobiology · 2021Review
- An Overview on Truffle Aroma and Main Volatile Compounds.Molecules (Basel, Switzerland) · 2020Review
- Potentials of truffles in nutritional and medicinal applications: a review.Fungal biology and biotechnology · 2020Review
- Effects of physicochemical parameters on volatile sulphur compound formation from L-methionine catabolism by non-growing cells of Kluyveromyces lactis.AMB Express · 2018Article
- Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway.Scientific reports · 2018Article
- Extracellular Proteome Analysis and Flavor Formation During Soy Sauce Fermentation.Frontiers in microbiology · 2018Article
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Authors and funding
8 authors.
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Abstract
The aroma attributes of sulfurous, mushroom and earthy are the most important characteristics of the aroma of Tuber melanosporum. However, these three aroma attributes are absent in the T. melanosporum fermentation system. To improve the quality of the aroma, repeated freeze-thaw treatment (RFTT) was adopted to affect the interplay of volatile organic compounds (VOCs). Using RFTT, not only was the score on the hedonic scale of the aroma increased from the "liked slightly" to the "liked moderately" grade, but the aroma attributes of sulfurous, mushroom and earthy could also be smelled in the T. melanosporum fermentation system for the first time. A total of 29 VOCs were identified, and 9 compounds were identified as the key discriminative volatiles affected by RFTT. Amino acid analysis revealed that methionine, valine, serine, phenylalanine, isoleucine and threonine were the key substrates associated with the biosynthesis of the 9 key discriminative VOCs. This study noted that amino acid metabolism played an important role in the regulation of the aroma of the T. melanosporum fermentation system.
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