Ranking the significance of fermentation conditions on the volatile organic compounds of Tuber melanosporum fermentation system by combination of head-space solid phase microextraction and chromatographic fingerprint similarity analysis.
Tuber melanosporum is highly appreciated in culinary contexts due to its unique and characteristic aroma. T. melanosporum fermentation has been established as a promising alternative for fruiting bodies to produce volatile organic compounds (VOCs). In this work, a technique using a combination of chromatographic fingerprint similarity analysis, head-space solid phase microextraction and gas chromatography was developed to rank the significance of fermentation conditions on the VOCs profile during T. melanosporum fermentation. Omission tests indicated that the absence of major carbon source (i.e., sucrose) in the fermentation media had the most significant effect on the profile of VOCs, followed by the absence of yeast extract or peptone. Consideration of the culture conditions revealed that VOCs produced was the most significantly affected by temperature. These results indicated that it is possible to adjust the aroma of truffles via fermentation process control.
Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, 430068, China.
Dao-Cheng
DC
Li
Rui-Sang
RS
Liu
Hong-Mei
HM
Li
Zhan-Peng
ZP
Yuan
Tao
T
Chen
Ya-Jie
YJ
Tang
D001203:Ascomycota / Q000737:chemistry*; D002849:Chromatography, Gas / Q000379:methods*; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D052617:Solid Phase Microextraction / Q000379:methods*; D013696:Temperature; D055549:Volatile Organic Compounds / Q000378:metabolism*
D055549:Volatile Organic Compounds