Linking sensory sciences to microbiome and genetic analysis for the geographical traceability of truffles

将感官科学与微生物组和遗传分析联系起来，实现松露的地理可追溯性

• 批准号: 336348694
• 负责人: Professor Dr. Richard Splivallo
• 金额: --
• 依托单位: Institut Technologies du vivant
• 依托单位国家: 德国
• 项目类别: Research Grants
• 财政年份: 2017
• 资助国家: 德国
• 起止时间: 2016-12-31 至 2021-12-31
• 项目状态: 已结题
• 来源: https://gepris.dfg.de/gepris/projekt/336348694?language=en
• 关键词: Linking; sensory; sciences; microbiome; genetic

Truffles are standalone gourmet products on their own right. These fungi are among the most expensive food products in the world. Traditional views about truffle farming considered that France, Italy and Spain were the countries where most truffles were collected and possibly consumed. This has drastically changed over the last decade with the start of truffle farming throughout the world (i.e. Australia, New Zealand, Chile and Central and Easter European countries such as Germany, Switzerland, Poland and Hungary). Truffle aromas perceived by humans are composed of 10-20 odorants per species, which include hydrocarbons with various functional groups and sulfur atoms. Even within the same species, there is an important aroma variability that has been linked to fruiting body maturation, to truffle genetics, to the bacterial microbiome inhabiting fruiting bodies and to the geographical origins of truffles. Which of these factors govern aroma variability and how this variability influences the human perception of truffle aroma(s) is currently open to debate. The aim of this proposal is to address these questions by combining techniques in sensory sciences, genetics and microbiology and to answer how this knowledge can be used for the geographical traceability of truffles.

松露本身就是一种独立的美食产品。这些真菌是世界上最昂贵的食品之一。关于松露种植的传统观点认为，法国、意大利和西班牙是收集并可能消费最多松露的国家。在过去的十年中，随着世界各地（即澳大利亚、新西兰、智利以及德国、瑞士、波兰和匈牙利等中欧和东欧国家）开始种植松露，这种情况发生了巨大的变化。 人类感知到的松露香气由每个物种 10-20 种气味物质组成，其中包括具有各种官能团的碳氢化合物和硫原子。即使在同一物种内，也存在重要的香气变异性，这种变异性与子实体成熟、松露遗传学、子实体中的细菌微生物组以及松露的地理起源有关。这些因素中哪些因素控制着香气的变异性，以及这种变异性如何影响人类对松露香气的感知，目前尚有争议。该提案的目的是通过结合感官科学、遗传学和微生物学技术来解决这些问题，并回答如何将这些知识用于松露的地理可追溯性。

项目成果

Aroma and bacterial communities dramatically change with storage of fresh white truffle Tuber magnatum

• DOI: 10.1016/j.lwt.2021.112125
• 发表时间: 2021-07-15
• 期刊: LWT-FOOD SCIENCE AND TECHNOLOGY
• 影响因子: 6
• 作者: Niimi, Jun;Deveau, Aurelie;Splivallo, Richard
• 通讯作者: Splivallo, Richard

Are bacteria responsible for aroma deterioration upon storage of the black truffle Tuber aestivum: A microbiome and volatilome study.

• DOI: 10.1016/j.fm.2019.103251
• 发表时间: 2019-12
• 期刊: Food microbiology
• 影响因子: 5.3
• 作者: Maryam Vahdatzadeh;A. Deveau;R. Splivallo

Orchard Conditions and Fruiting Body Characteristics Drive the Microbiome of the Black Truffle Tuber aestivum

• DOI: 10.3389/fmicb.2019.01437
• 发表时间: 2019-06
• 期刊: Frontiers in Microbiology
• 影响因子: 5.2
• 作者: R. Splivallo;Maryam Vahdatzadeh;J. Maciá‐Vicente;V. Molinier;M. Peter;S. Egli;S. Uroz;F. Paolocci-F.-Paolo