Abstract
Truffles are underground edible fungi that grow symbiotically with plant roots. They have been globally considered as one of the most expensive foods because of their rarity, unique aroma, and high nutritional value as antioxidant, anti-inflammatory, antiviral, hepatoprotective, anti-mutagenic, antituberculoid immunomodulatory, antitumor, antimicrobial, and aphrodisiac. The unique flavor and fragrance of truffles is one of the main reasons to get worldwide attraction as a food product. So, the aim of this review was to summarize the relevant literature with particular attention to the active aroma components as well as the various sample preparation and analytical techniques used to identify them. The major analytical methods used for the determination of volatile organic compounds (VOC) in truffles are gas chromatography (GC), proton-transfer-reaction mass spectrometry (PTR-MS), and electronic nose sensing (EN). In addition, factors influencing truffle aroma are also highlighted. For this reason, this review can be considered a good reference for research concerning aroma profiles of different species of truffles to deepen the knowledge about a complex odor of various truffles.
Highlights
Truffle is a gourmet food used in the haute cuisine world for its valued and pleasant aroma [1].In scientific jargon truffle is an ascomyceteous fungus belonging to the Tuberaceae family of the Pezizales order
This present review focuses on summarizing the up-to-date research on the volatiles of truffles
57 volatiles were detected in T. liyuanum, in which aldehydes and aromatics were the main chemical constituents, and 3-octanone, phenylethyl alcohol, isopentane, and methylbutane were more significant in contribution to its aroma [66]
Summary
Truffle is a gourmet food used in the haute cuisine world for its valued and pleasant aroma [1]. Truffle depends on a suitable plant hyphae host with which generates an obligate symbiosis This with large surface by areabranched allows mutually exchanges between the formsstructure a network composed hyphaebeneficial connected with of theresources plant roots called plant host and the This truffle. Withoutwith this association the fungus cannotmutually produce the mature exchanges fruiting body ectomycorrhizal. Structure large surface area allows beneficial of and complete its life cycle [7] These fungi have evolved to attract dispersal agents such resources between the plant host and the truffle. Several factors affect the production and the truffle price such as difficulties in truffle cultivation, season variability, manually harvesting that require trained animals and climate changes
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