Peat-based amendment of soils reduces the complexity of the volatile profile in cultivated black truffles

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dc.bibliographicCitation.titleJournal Of The Science Of Food And Agricultureen
dc.contributor.authorMarco Montori, Pedroes_ES
dc.contributor.authorTejedor Calvo, Evaes_ES
dc.contributor.authorGracia Alquézar, Ana Pilares_ES
dc.contributor.authorGómez Molina, Evaes_ES
dc.contributor.authorGarcía Barreda, Sergies_ES
dc.contributor.authorSánchez Durán, Sergioes_ES
dc.contributor.authorSanz García, María Angeleses_ES
dc.date.accessioned2024-07-26T07:18:56Z
dc.date.available2024-07-26T07:18:56Z
dc.date.issued2024es_ES
dc.date.updated2024-07-26T06:39:53Z
dc.description.abstractThe European black truffle (Tuber melanosporum) thrives in symbiosis with woody plants, primarily oaks. Truffle cultivation is expanding globally, with practices like 'truffle nests' improving truffle quality by growing them in peat-based substrates. These nests result in rounder truffles with less damage but raise concerns about truffle ripeness and aroma, crucial for gastronomic value. The black truffle's complex aroma is influenced by maturity, host tree, and soil microbes, yet market prices often overlook this. This study investigated whether truffle nests impact truffle aroma by comparing volatile organic compounds (VOCs) and conducting blind sensory tests. Conducted in a holm oak orchard in Spain, the study found no significant differences in spore maturity between nest and bulk-soil truffles but noted fewer VOCs in nest truffles. Sensory tests indicated perceptible differences, suggesting nests might influence aroma, underscoring the need to consider agronomic practices for enhancing truffle quality and market value.en
dc.description.sponsorshipEsta investigación ha sido financiada por el Ministerio de Ciencia, Innovación y Universidades a través de la subvención del proyecto PID2022-139407OR-I00 'Desentrañando el papel de los factores ambientales en la calidad de la trufa negra: avanzando hacia la gestión de la calidad de la trufa en el campo (BOUQUET).es_ES
dc.description.statusPublishedes_ES
dc.identifier.citationMarco, P., Tejedor-Calvo, E., Gracia, A. P., Gómez-Molina, E., García-Barreda, S., Sánchez, S., & Sanz, M. Á. (2024). Peat-based amendment of soils reduces the complexity of the volatile profile in cultivated black truffles. Journal of the Science of Food and Agriculture, 2024. https://doi.org/10.1002/jsfa.13722
dc.identifier.issn00225142
dc.identifier.urihttp://hdl.handle.net/10532/7160
dc.language.isoeses_ES
dc.relation.doihttps://doi.org/10.1002/jsfa.13722es_ES
dc.relation.urihttps://doi.org/10.1002/jsfa.13722es_ES
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivs 4.0es_ES
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
dc.subject.agrovocTuber melanosporumes
dc.subject.agrovocAromaes
dc.subject.agrovocCompuesto volátiles
dc.subject.agrovocCalidades
dc.subject.otherAroma
dc.subject.otherCalidad
dc.subject.otherCompuesto Volátil
dc.subject.otherTuber melanosporum
dc.titlePeat-based amendment of soils reduces the complexity of the volatile profile in cultivated black trufflesen
dc.typeJournal Contribution*
dc.type.refereedRefereedes_ES
dc.type.specifiedArticlees_ES

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