Abstract
Aroma variability in truffles has been attributed to maturation (Tuber borchii), linked to environmental factors (Tuber magnatum), but the involvement of genetic factors has been ignored. We investigated aroma variability in Tuber uncinatum, a species with wide distribution. Our aim was to assess aroma variability at different spatial scales (i.e. trees, countries) and to quantify how aroma was affected by genotype, fruiting body maturity, and geographical origin.A volatile fingerprinting method was used to analyze the aroma of 223 T. uncinatum fruiting bodies from seven European countries. Maturity was estimated from spore melanization. Genotypic fingerprinting was performed by amplified fragment length polymorphism (AFLP).Discriminant analysis revealed that, regardless of the geographical origin of the truffles, most of the aroma variability was caused by eight-carbon-containing volatiles (C8-VOCs). In an orchard of T. uncinatum, truffles producing different concentrations of C8-VOCs clustered around distinct host trees. This clustering was not associated with maturity, but was associated with fungal genotype.These results indicate that the variation in C8-VOCs in truffles is most likely under genetic control. They exemplify that understanding the factors behind aroma variability requires a holistic approach. Furthermore, they also raise new questions regarding the ecological role of 1-octen-3-ol in truffles.
Highlights
Like plants and bacteria, fungi synthesize an enormous diversity of volatile organic compounds (VOCs) which might be involved in communication with above- and belowground organisms (Wenke et al, 2010)
This clustering was not associated with maturity, but was associated with fungal genotype. These results indicate that the variation in C8-VOCs in truffles is most likely under genetic control
These include dimethyl sulfide (DMS), which acts as an attractant to dogs and pigs (Talou et al, 1990), and eight-carboncontaining volatiles (C8-VOCs), predominantly 1-octen-3-ol, that might act as signals to plants (Splivallo et al, 2007b, 2011)
Summary
Fungi synthesize an enormous diversity of volatile organic compounds (VOCs) which might be involved in communication with above- and belowground organisms (Wenke et al, 2010). Ó 2012 The Authors New Phytologist Ó 2012 New Phytologist Trust The biosynthesis of these volatiles in truffles has not been fully elucidated but might involve amino acid catabolism (for generation of small sulfur-VOCs; Martin et al, 2010; Splivallo et al, 2011), or fatty acid degradation (i.e. for generation of 1-octen-3-ol from linoleic acid, as occurs in other fungi; Wurzenberger & Grosch, 1984; Brodhun et al, 2009). These VOCs might result from a complex interplay between the fungus and associated microbes (Buzzini et al, 2005; Splivallo et al, 2011)
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