Journal ArticleDOI
Bis-methylthiomethane, an odorous substance from white truffle, pico
Reads0
Chats0
About:
This article is published in Tetrahedron Letters.The article was published on 1967-01-01. It has received 46 citations till now. The article focuses on the topics: Truffle.read more
Citations
More filters
Journal ArticleDOI
Truffle volatiles: from chemical ecology to aroma biosynthesis
TL;DR: The aim of this review is to synthesize 30 yr of research on truffle volatiles, spanning fields of study from chemical ecology to aroma biosynthesis, focusing on how high-throughput post-genomic technologies may advance the understanding of truffle aroma bios synthesis and chemical ecology.
Journal ArticleDOI
Mycophagy among Australian mammals
Andrew W. Claridge,Tom W. May +1 more
TL;DR: Mycophagy is shown to be widespread among Australian mammals, paralleling the previously well-documented situation in North America and indicating the role of mammals in spore dispersal.
Journal ArticleDOI
Characterisation of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) by gas chromatography-olfactometry.
Laura Culleré,Vicente Ferreira,Berenger Chevret,María E. Venturini,Ana Cristina Sánchez-Gimeno,Domingo Blanco +5 more
TL;DR: In this article, the aromatic composition of two different species of truffles (black and summer) was evaluated by gas chromatography-olfactometry (GC-O), and the results showed that the most important aroma compounds of a typical black truffle are due to at least 17 different aroma molecules, six of which were reported for the first time: 1-hexen-3-one, 2-methyl-3 -furanthiol, furaneol, 3-ethylphenol, and 3-propylphenol.
Journal ArticleDOI
The Role of the Microbiome of Truffles in Aroma Formation: a Meta-Analysis Approach
TL;DR: The results suggest that on one hand, odorants, which are common to many truffle species, might be of mixed truffle and microbial origin, while on the other hand, less common odorants might be derived from microbes only.
Journal ArticleDOI
Geographical traceability of Italian white truffle (Tuber magnatum Pico) by the analysis of volatile organic compounds.
Anna Maria Gioacchini,Michele Menotta,Michele Guescini,Roberta Saltarelli,Paola Ceccaroli,Antonella Amicucci,Elena Barbieri,G. Giomaro,Vilberto Stocchi +8 more
TL;DR: The results suggest that, besides genetic factors, environmental conditions influence the formation of volatile organic compounds in white truffles.