Linking sensory sciences to microbiome and genetic analysis 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和消费松露最多的国家。在过去的十年里，随着全球松露种植的开始(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复活节国家)，这种情况发生了巨大的变化。人类感觉到的松露香味是由每个物种10-20种气味组成的，其中包括具有不同官能团的碳氢化合物和硫原子。即使在同一物种中，也有一种重要的香气变异，这与子实体成熟、块菌遗传、子实体中的细菌微生物群以及块菌的地理起源有关。这些因素中的哪一个决定了香气的可变性，以及这种可变性如何影响人类对松露香气的感知(S)目前尚有争议。这项提议的目的是通过结合感官科学、遗传学和微生物学的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。

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.