Abstract
In this paper volatile organic compounds (VOCs) from Tuber magnatum fruiting bodies were analyzed using a PTR-TOF-MS instrument. The aim was to characterize the VOC's profile of the fruiting bodies and identify if any VOCs were specific to a season and geographical areas. Multiple factorial analysis (MFA) was carried out on the signals obtained by MS. Experiments using ITS region sequencing proved that the T. magnatum life cycle includes the formation of fruiting bodies at two different times of the year. The VOCs profiles diverge when different seasonal and geographical productions are considered. Using PTR-TOF-MS, compounds present at levels as low pptv were detected. This made it possible to determine both the origin of fruiting bodies (Alba and San Miniato) and the two biological phases of fruiting bodies formation in San Miniato truffles.
Highlights
The truffle life cycle, like that of other symbiotic filamentous fungi, begins with a limited extraradical phase of vegetative growth in which the hyphae proliferate before coming into contact with the roots of the host plant
Mycorrhizal colonization of the plant roots induces the so-called “mycorrhizosphere effect”, which seems to favour the occurrence of bacteria involved in the mycorrhizal process and ectomycorrhiza-associated bacteria (EMAB)
These bacteria complement the roles of the external mycelium by mobilizing nutrients from minerals[7] or through the production of volatile organic compounds[8] that could contribute to truffle aroma in association with other Tuber-associated microbes[9]
Summary
The truffle life cycle, like that of other symbiotic filamentous fungi, begins with a limited extraradical phase of vegetative growth in which the hyphae proliferate before coming into contact with the roots of the host plant (phase 1–2) Once this contact (phase 3) is established, the symbiotic phase begins, leading to the development of the ectomycorrhiza (phase 4), a new organ which is functionally and morphologically distinct from the two original partners. Mycorrhizal colonization of the plant roots induces the so-called “mycorrhizosphere effect”, which seems to favour the occurrence of bacteria involved in the mycorrhizal process (mycorrhization helper bacteria, or MHB) and ectomycorrhiza-associated bacteria (EMAB) These bacteria complement the roles of the external mycelium by mobilizing nutrients from minerals[7] or through the production of volatile organic compounds[8] that could contribute to truffle aroma in association with other Tuber-associated microbes (yeast and other fungi)[9]. Another technique known as "Headspace Solid-phase Microextraction (HS-SPME) coupled with GC-MS" has been employed as a way to better identify volatile compounds in several truffles species as shown in several papers[14,15,16,17]
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