For Publishers
DiscoveryMetadataPeer reviewHostingPublishing
For Researchers
JoinPublishReviewCollect
Register
Blog
About
Search
Advanced search
My ScienceOpen
Search
For Publishers
For Researchers
Blog
About
16
views
38
references
 Top references
cited by
15
    
0 reviews
 Review
0
comments
 Comment
0
recommends
+1 Recommend
0 collections
    0
    shares
      260
      similar
       All similar
      • Record: found
      • Abstract: found
      • Article: found
      Is Open Access

      Comparative Analysis of Volatile Composition in Chinese Truffles via GC × GC/HR-TOF/MS and Electronic Nose

      research-article

      Read this article at

      ScienceOpenPublisherPMC
      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Abstract

          To compare the volatile compounds of Chinese black truffle and white truffle from Yunnan province, this study presents the application of a direct solvent extraction/solvent-assisted flavor evaporation (DSE-SAFE) coupled with a comprehensive two-dimensional gas chromatography (GC × GC) high resolution time-of-flight mass spectrometry (HR-TOF/MS) and an electronic nose. Both of the analytical methods could distinguish the aroma profile of the two samples. In terms of the overall profile of truffle samples in this research, more kinds of acids were detected via the method of DSE-SAFE. Besides, compounds identified in black truffle (BT), but not in white truffle (WT), or vice versa, and those detected in both samples at different levels were considered to play an important role in differentiating the two samples. According to the analysis of electronic nose, the two samples could be separated, as well.

          Related collections

          Most cited references38

          • Record: found
          • Abstract: not found
          • Article: not found

          A GENERALIZATION OF THE RETENTION INDEX SYSTEM INCLUDING LINEAR TEMPERATURE PROGRAMMED GAS-LIQUID PARTITION CHROMATOGRAPHY.

          Christian P Kratz, H VANDENDOOL (1963)
          Article 0 comments Cited 114 times – based on 0 reviews     Review now
            Bookmark
            • Record: found
            • Abstract: found
            • Article: not found

            Truffle volatiles: from chemical ecology to aroma biosynthesis.

            Petr Karlovsky, Simone Ottonello, Antonietta Mello … (2011)
            Truffles (Tuber spp.) are symbiotic fungi that develop underground in association with plant roots. Food connoisseurs describe their scent as sensual, seductive and unique. These mysterious fungi, however, do not produce their aroma for the mere pleasure of humans. Truffle volatiles act as odorant cues for mammals and insects which are thus able to locate the precious fungi underground and spread their spores. They also freely diffuse in the soil and mediate interactions with microorganisms and plant roots, potentially regulating a complex molecular dialogue among soil fauna and flora. The aim of this review is to synthesize 30 yr of research on truffle volatiles, spanning fields of study from chemical ecology to aroma biosynthesis. Specific aspects of truffle volatile ecology and biology will be discussed, including which species have been studied so far and for what purpose, what ecological role has been demonstrated or speculated to exist for specific truffle volatiles, which volatiles are common or unique to certain species and what their biosynthetic route might be. Future challenges in truffle aroma research will also be addressed, focusing on how high-throughput post-genomic technologies may advance our understanding of truffle aroma biosynthesis and chemical ecology.
            Article 0 comments Cited 76 times – based on 0 reviews     Review now
              Bookmark
              • Record: found
              • Abstract: found
              • Article: not found

              Truffle volatiles inhibit growth and induce an oxidative burst in Arabidopsis thaliana.

              Paola Bonfante, Mara Novero, Simone Bossi … (2006)
              The function of fungal volatiles in fungal-plant interactions is poorly understood. The aim here was to address this lack of knowledge, focusing on truffles, ectomycorrhizal fungi that are highly appreciated for their aroma. The effect of volatiles released by truffles was tested on Arabidopsis thaliana in a closed chamber bioassay. The volatiles produced by Tuber melanosporum, Tuber indicum and Tuber borchii fruiting bodies inhibited A. thaliana in terms of root length and cotyledon leaf size, and in some cases induced a bleaching of the seedlings, thus indicating toxicity. Ten synthetic volatiles were tested in a similar way. The strongest inhibitory effect was observed with C(8) molecules such as 1-octen-3-ol, an alcohol with a typical 'fungal smell'. Two of these C(8) compounds were further tested to investigate their mechanism of action. 1-Octen-3-ol and trans-2-octenal induced an oxidative burst (hydrogen peroxide, H(2)O(2)) in the A. thaliana leaves as well as a strong increase in the activities of three reactive oxygen species (ROS)-scavenging enzymes. These results demonstrate that fungal volatiles inhibit the development of A. thaliana and modify its oxidative metabolism. Even though limited to laboratory observations, these results indicate the presence of a hitherto unknown function of fungal volatiles as molecules that mediate fungal-plant interactions.
              Article 0 comments Cited 54 times – based on 0 reviews     Review now
                Bookmark
                All references

                Author and article information

                Contributors
                Antonio Segura-Carretero: Role: Academic Editor
                Ana Maria Gómez Caravaca: Role: Academic Editor
                Journal
                Journal ID (nlm-ta): Int J Mol Sci
                Journal ID (iso-abbrev): Int J Mol Sci
                Journal ID (publisher-id): ijms
                Title: International Journal of Molecular Sciences
                Publisher: MDPI
                ISSN (Electronic): 1422-0067
                Publication date (Electronic): 05 April 2016
                Publication date Collection: April 2016
                Volume: 17
                Issue: 4
                Electronic Location Identifier: 412
                Affiliations
                [1 ]College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; zh_ningts@ 123456163.com (N.Z.); wumaoxy@ 123456163.com (X.M.)
                [2 ]Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China
                [3 ]Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing 100048, China
                [4 ]Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China; zhangyy2@ 123456163.com
                [5 ]Yunnan ZhuoYi Food Company LTD, Jiangchuan 650032, China; Zyzhouying.666@ 123456163.com
                Author notes
                [* ]Correspondence: bjchenhaitao@ 123456163.com (H.C.); sunbg@ 123456btbu.edu.cn (B.S.); Tel.: +86-10-6898-5219 (H.C.)
                Article
                Publisher ID: ijms-17-00412
                DOI: 10.3390/ijms17040412
                PMC ID: 4848886
                PubMed ID: 27058524
                SO-VID: 7e49ed26-64db-41ed-9de9-930c52dd65b2
                Copyright © © 2016 by the authors; licensee MDPI, Basel, Switzerland.
                License:

                This article is an open access article distributed under the terms and conditions of the Creative Commons by Attribution (CC-BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                Date received : 30 January 2016
                Date accepted : 10 March 2016
                Categories
                Subject: Article

                ScienceOpen disciplines: Molecular biology
                Keywords: gc × gc/hr-tof/ms,electronic nose,dse-safe,chinese truffles
                Data availability:
                ScienceOpen disciplines: Molecular biology
                Keywords: gc × gc/hr-tof/ms, electronic nose, dse-safe, chinese truffles

                Comments

                Comment on this article

                scite_

                Similar content260

                See all similar

                Cited by14

                See all cited by

                Most referenced authors446

                See all reference authors