Ranking the significance of fermentation conditions on the volatile organic compounds of Tuber melanosporum fermentation system by combination of head-space solid phase microextraction and chromatographic fingerprint similarity analysis
Ranking the significance of fermentation conditions on the volatile organic compounds of Tuber melanosporum fermentation system by combination of head-space solid phase microextraction and chromatographic fingerprint similarity analysis
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顶空固相微萃取与色谱指纹图谱相似性分析相结合，对发酵条件对黑孢块菌发酵体系挥发性有机化合物的影响进行排序
DOI：
10.1007/s00449-013-1021-4
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发表时间：
2014-03
影响因子：
3.8
通讯作者：
Ya-Jie Tang
中科院分区：
文献类型：
--
作者：
Hong-Mei Li;Zhan-Peng Yuan;Tao Chen;Ya-Jie Tang
黑孢块菌因其独特的香味而在烹饪中受到高度赞赏。T.黑孢霉发酵已被确立为子实体产生挥发性有机化合物（VOC）的有前景的替代方案。本文采用色谱指纹相似性分析、顶空固相微萃取和气相色谱相结合的方法，对发酵条件对T.黑孢霉发酵遗漏测试表明，缺乏主要碳源（即，蔗糖）对VOC的分布有最显著的影响，其次是酵母提取物或蛋白胨的不存在。考虑的培养条件显示，VOCs产生的是最显着的温度影响。这些结果表明，通过控制发酵过程来调节块菌的香气是可行的。
Tuber melanosporum is highly appreciated in culinary contexts due to its unique and characteristic aroma. T. melanosporum fermentation has been established as a promising alternative for fruiting bodies to produce volatile organic compounds (VOCs). In this work, a technique using a combination of chromatographic fingerprint similarity analysis, head-space solid phase microextraction and gas chromatography was developed to rank the significance of fermentation conditions on the VOCs profile during T. melanosporum fermentation. Omission tests indicated that the absence of major carbon source (i.e., sucrose) in the fermentation media had the most significant effect on the profile of VOCs, followed by the absence of yeast extract or peptone. Consideration of the culture conditions revealed that VOCs produced was the most significantly affected by temperature. These results indicated that it is possible to adjust the aroma of truffles via fermentation process control.
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影响因子：
4.4
作者：
Catherine Tanous;Émilie Chambellon;D. le Bars;G. Delespaul;M. Yvon
通讯作者：
Catherine Tanous;Émilie Chambellon;D. le Bars;G. Delespaul;M. Yvon
影响因子：
4.4
作者：
Tang, Ya-Jie;Zhu, Ling-Li;Li, Hong-Mei
通讯作者：
Li, Hong-Mei
影响因子：
2.6
作者：
F. El-Sakhawy;M. El-Tantawy;S. Ross;M. A. El-Sohly
通讯作者：
F. El-Sakhawy;M. El-Tantawy;S. Ross;M. A. El-Sohly
通过色谱指纹图谱系统分析，发酵条件对挥发性有机化合物的影响超过了松露物种。
影响因子：
6.2
作者：
Yuan-Yuan Li;Ya-Jie Tang;Guan Wang;Jian-Jiang Zhong
通讯作者：
Jian-Jiang Zhong
影响因子：
5.6
作者：
Wu QY;Zhou Y;Jin X;Guan Y;Xu M;Liu LF
通讯作者：
Liu LF