Papers mentioning truffle or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
<i>Tuber melanosporum</i>, the black truffle, is a fungus of high economic and ecological value, but its underground detection remains a challenge due to the lack of reliable, non-... Read full abstract on PubMed →
Truffles are edible symbiotic hypogeal fungi and highly prized worldwide for their unique aroma and rich nutritional profile. Belonging to the order Pezizales and family Tuberaceae... Read full abstract on PubMed →
Honey truffle sweetener (HTS), a 121 amino acid protein is identified as a high-intensity sweetener found naturally occurring in the Hungarian Sweet Truffle Mattirolomyces terfezio... Read full abstract on PubMed →
This study assessed the chemosensory characteristics of Chardonnay wines from the eastern foothills of the Ningxia Helan Mountain, China. Using Check-All-That-Apply (CATA) and Desc... Read full abstract on PubMed →
Lecanicillium fungicola is a pathogen of the commercial white button mushroom (Agaricus bisporus) and is the causal agent of dry bubble disease, which can cause severe economic los... Read full abstract on PubMed →
Black truffle (Tuber melanosporum) is one of the most appreciated fungi in the world mainly due to its aromatic properties. In the emerging markets such as Argentina, the aroma of... Read full abstract on PubMed →
Microbiota succession in spontaneous fermentation of Cabernet Sauvignon cultivated under the rain-shelter was characterized, with open-field cultivation as the control. For both cu... Read full abstract on PubMed →
Truffles are considered one of the world's most highly prized foods mainly due to their desirable organoleptic properties and rarity. However, truffles are seasonal (harvested most... Read full abstract on PubMed →
Fresh truffles which include black truffle (Tuber melanosporum Vittadini) deteriorate and lose aroma rapidly after harvest; therefore, postharvest processing via freeze-drying or e... Read full abstract on PubMed →
The production of a distinct profile of volatile organic compounds plays a crucial role in the ecology of hypogeous Ascomycetes, and is also key to their gastronomic relevance. In... Read full abstract on PubMed →
This study aimed to assess the effect of chitosan or gum Arabic edible coatings, with natamycin (200, 300, 400 mg/L) on the aroma profiles of Western Australian grown truffles at f... Read full abstract on PubMed →
The factors that vary the aroma of Tuber magnatum fruiting bodies are poorly understood. The study determined the headspace aroma composition, sensory aroma profiles, maturity and... Read full abstract on PubMed →
Truffles are a well-known worldwide product mainly appreciated by their unique aroma, which is composed by more than 50 volatile compounds. However, to this day, no one has accompl... Read full abstract on PubMed →
The gastronomic relevance and price of truffles are related mainly to its unique aroma. In this study, we explore the impact that different volatile compounds have on the aroma qua... Read full abstract on PubMed →
Black truffle is characterized by a black ascocarp and white veins. This hypogeous fruit body is known for its aroma. Understanding metabolic variation during ripening can shed lig... Read full abstract on PubMed →
The volatile compounds of three different fresh-picked truffle varieties (Tuber sinensis, T1, Tuber sinoalbidum, T2 and Tuber sinoexcavatum, T3) were extracted by headspace solid-p... Read full abstract on PubMed →
Truffle fungi, luxurious food items with captivating aromas, are highly valued in the culinary world. However, truffles are perishable and their aroma undergoes deep changes upon s... Read full abstract on PubMed →
The volatile components of Tuber liyuanum were determined by HS-SPME with GC-MS for the first time. The effects of different fibre coating, extraction time, extraction temperature... Read full abstract on PubMed →
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 th... Read full abstract on PubMed →
The Tuber indicum (Chinese truffle) and Tuber melanosporum (Black truffle) species are morphologically very similar but their aromas are very different. The black truffle aroma is... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.