Fermentation condition outweighed truffle species in affecting volatile organic compounds analyzed by chromatographic fingerprint system |
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| Authors: | Ya-Jie Tang Guan Wang Jian-Jiang Zhong |
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| Affiliation: | a Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Key Laboratory of Industrial Microbiology, College of Bioengineering, Hubei University of Technology, Wuhan 430068, China
b Key Laboratory of Microbial Metabolism (Ministry of Education), College of Life Science & Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China |
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| Abstract: | The influences of fermentation conditions and truffle species (i.e., Tuber melanosporum, Tuber sinense, Tuber indicum, and Tuber aestivum) on the volatile organic compounds (VOCs) originated from truffle fermentation mycelia were studied by using chromatographic fingerprint system for the first time. Gas chromatography combined with statistical methods including similarity analysis and hierarchical cluster analysis was applied to develop chromatographic fingerprint system for truffle VOCs evaluation. Fermentation conditions affected the VOCs from truffle fermentation mycelia much more significantly than truffle species. This indicated that it is possible to adjust the aroma of truffle fermentation mycelia similar with the natural fruiting-body through the control of fermentation process. |
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| Keywords: | Truffle fermentation mycelia Volatile organic compounds Aroma Fingerprints Species Fermentation conditions |
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