Monitoring the volatile composition and change in different geographical regions and harvest time of Chinese truffle (Tuber indicum Cooke & Massee)

Geographical‐based variations in white truffle Tuber magnatum aroma is explained by quantitative differences in key volatile compounds

(2021) Jun Niimi et al.   NEW PHYTOLOGIST

Aroma profile of two commercial truffle species from Yunnan and Sichuan, China: inter- and intraspecific variability and shared key compounds

(2021) Bin Lu et al.   Food Science and Human Wellness

Species and geographic variability in truffle aromas

(2020) Lidija Strojnik et al.   FOOD AND CHEMICAL TOXICOLOGY

Food Authentication: Truffle (Tuber spp.) Species Differentiation by FT-NIR and Chemometrics

(2020) Torben Segelke et al.   Foods

Differentiation between species and regional origin of fresh and freeze-dried truffles according to their volatile profiles

(2020) Nina Šiškovič et al.   FOOD CONTROL

An Overview on Truffle Aroma and Main Volatile Compounds

(2020) Ahmed M. Mustafa et al.   MOLECULES

Chemical composition and antioxidant activity of Tuber indicum from different geographical regions of China

(2019) Jia-mei Li et al.   CHEMISTRY & BIODIVERSITY

Chinese Black Truffle-Associated Bacterial Communities of Tuber indicum From Different Geographical Regions With Nitrogen Fixing Bioactivity

(2019) Juan Chen et al.   Frontiers in Microbiology

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

(2019) Maryam Vahdatzadeh et al.   FOOD MICROBIOLOGY

Component features, odor‐active volatiles, and acute oral toxicity of novel white‐colored truffle Tuber japonicum native to Japan

(2019) Tomoko Shimokawa et al.   Food Science & Nutrition

Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway

(2018) Maryam Vahdatzadeh et al.   Scientific Reports

Characterization of the Key Aroma Compounds in White Alba Truffle (Tuber magnatum pico) and Burgundy Truffle (Tuber uncinatum) by Means of the Sensomics Approach

(2017) Philipp C. Schmidberger et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Does the host tree exert any influence on the aromatic composition of the black truffle (Tuber melanosporum)?

(2016) Laura Culleré et al.   FLAVOUR AND FRAGRANCE JOURNAL

The Role of the Microbiome of Truffles in Aroma Formation: a Meta-Analysis Approach

(2015) Maryam Vahdatzadeh et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Sulfur volatiles of microbial origin are key contributors to human-sensed truffle aroma

(2015) Richard Splivallo et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Bacteria associated with truffle-fruiting bodies contribute to truffle aroma

(2014) Richard Splivallo et al.   ENVIRONMENTAL MICROBIOLOGY

Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles

(2013) Laura Culleré et al.   FOOD CHEMISTRY

Composition of commercial truffle flavored oils with GC–MS analysis and discrimination with an electronic nose

(2013) Giovanni Pacioni et al.   FOOD CHEMISTRY

Studies on Volatile Organic Compounds of Tuber borchii and T. asa-foetida

(2012) M. D'Auria et al.   JOURNAL OF CHROMATOGRAPHIC SCIENCE

Intraspecific genotypic variability determines concentrations of key truffle volatiles

(2012) Richard Splivallo et al.   NEW PHYTOLOGIST

The biochemistry and biological properties of the world's most expensive underground edible mushroom: Truffles

(2011) Sunan Wang et al.   FOOD RESEARCH INTERNATIONAL

Characterisation of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) by gas chromatography–olfactometry

(2010) Laura Culleré et al.   FOOD CHEMISTRY

Effect of storage on biochemical and microbiological parameters of edible truffle species

(2008) Roberta Saltarelli et al.   FOOD CHEMISTRY

Geographical traceability of Italian white truffle (Tuber magnatumPico) by the analysis of volatile organic compounds

(2008) Anna Maria Gioacchini et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY