ArticleScientific reports2018
Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway.
Article in Scientific reports, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 36 citations in OpenAlex.
- Insights into the potential metabolic basis of flavor formation during fermentation of black truffle (Food chemistry: X · 2026Article
- Article
- In vitro interactions between Bradyrhizobium spp. and Tuber magnatum mycelium.Environmental microbiology reports · 2024Article
- Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Foods (Basel, Switzerland) · 2024Article
- Effects of Mild Thermal Processing and Storage Conditions on the Quality Attributes and Shelf Life of Truffles (Foods (Basel, Switzerland) · 2023Article
- Investigation of the Proteomes of the TrufflesInternational journal of molecular sciences · 2021Article
- 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
Corrections and comments
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Authors and funding
2 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Truffles (Tuber spp.) are the fruiting bodies of symbiotic fungi, which are prized food delicacies. The marked aroma variability observed among truffles of the same species has been attributed to a series of factors that are still debated. This is because factors (i.e. genetics, maturation, geographical location and the microbial community colonizing truffles) often co-vary in truffle orchards. Here, we removed the co-variance effect by investigating truffle flavour in axenic cultures of nine strains of the white truffle Tuber borchii. This allowed us to investigate the influence of genetics on truffle aroma. Specifically, we quantified aroma variability and explored whether strain selection could be used to improve human-sensed truffle flavour. Our results illustrate that aroma variability among strains is predominantly linked to amino acid catabolism through the Ehrlich pathway, as confirmed by
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