Comprehensive Characterization of Tuber maculatum, New in Uruguay: Morphological, Molecular, and Aromatic Analyses

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dc.bibliographicCitation.endpage10es_ES
dc.bibliographicCitation.stpage1es_ES
dc.bibliographicCitation.titleJournal of Fungien
dc.bibliographicCitation.volume10es_ES
dc.contributor.authorKuhar, Franciscoes_ES
dc.contributor.authorTejedor Calvo, Evaes_ES
dc.contributor.authorSequeira, Alejandroes_ES
dc.contributor.authorPelissero, Davides_ES
dc.contributor.authorCosse, Marianaes_ES
dc.contributor.authorDonnini, Domiziaes_ES
dc.contributor.authorNouhra, Eduardoes_ES
dc.coverage.spatialCiencia vegetales_ES
dc.date.accessioned2024-07-03T11:03:45Z
dc.date.available2024-07-03T11:03:45Z
dc.date.issued2024es_ES
dc.date.updated2024-06-19T08:18:09Z
dc.description.abstractAlthough only a few species of Tuber account for the major truffle sales volume, many species that are not considered delicacies are finding their way to the market, especially in regions where the traditionally appreciated ones do not occur. This is the case for whitish truffles. Specimens of whitish truffles were collected in pecan (Carya illinoinensis) orchards in Uruguay in October 2021. Morphological and molecular methods were used to characterize and assess their identity as Tuber maculatum Vittad. An SPME extraction of volatile compounds and GC–MS analyses were performed to characterize the aromatic profile of these specimens and evaluate their potential applications. Among the 60 VOCs detected, 3-octenone (mushroom odor), 3-octanol (moss, nut, mushroom odor), and 2H-pyran-2-one (no odor), followed by octen-1-ol-acetate (no odor) and 2-undecanone (orange, fresh, green odor) were the major compounds in T. maculatum fruiting bodies. The attributes of exotic edible mushrooms of commercial value in the region are highlighted. In particular, this work emphasizes the characteristics of truffles as a byproduct of pecan cultivation.en
dc.description.othertrufflesen
dc.description.othervolatileen
dc.description.othercompoundsen
dc.description.otherphylogenyen
dc.description.otherhypogeousen
dc.description.sponsorshipThis study has received funding from the European Union under “Horizon 2020—the Framework Programme for Research and Innovation (2014–2020)”, INTACT project No 101007623 “Innovation in truffle cultivation, preservation, processing and wild truffle resources management” and also from “Usina de Códigos de Barra de la Vida” Grant ANII-FMV_1_2021_1_166380. FK, EN, and DP would like to thank CONICET and UNC.es_ES
dc.description.statusPublishedes_ES
dc.identifier.citationJournal of Fungi, 2024, 10, 6, 421
dc.identifier.issn2309-608X
dc.identifier.urihttp://hdl.handle.net/10532/7131
dc.language.isoeses_ES
dc.relation.doihttps://doi.org/10.3390/jof10060421es_ES
dc.relation.urihttps://www.mdpi.com/2309-608X/10/6/421es_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 Españaes
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/es
dc.subject.agrovocTrufa (hongo)es
dc.subject.agrovocFilogeniaes
dc.subject.agrovocAnálisises
dc.subject.agrovocCompuestos aromáticoses
dc.subject.otherCompuestos orgánicos volátiles
dc.subject.otherFilogenia
dc.subject.otherTUBER
dc.titleComprehensive Characterization of Tuber maculatum, New in Uruguay: Morphological, Molecular, and Aromatic Analysesen
dc.typeJournal Contribution*
dc.type.refereedRefereedes_ES
dc.type.specifiedArticlees_ES

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