Results 1 to 10 of about 2,026 (168)

Black Truffle Aroma Evaluation: SPME-GC-MS vs. Sensory Experts [PDF]

Foods
Nowadays, the truffle aroma attribute is not included as a quality parameter in the current recommendation that explains the truffle quality (UNECE standard 53 FFV3) and establishes the truffle commercial categories. However, the aroma is the main reason
Eva Tejedor-Calvo, Sergi García-Barreda, Sergio Sánchez, María Ángeles Sanz, Pedro Marco   +4 more
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Efficiency of the traditional practice of traps to stimulate black truffle production, and its ecological mechanisms [PDF]

Scientific Reports, 2022
The black truffle Tuber melanosporum was disseminated all over the world, propelled by the development of a wide variety of empirical practices. A widespread practice, called ‘truffle trap’, consists of placing pieces of truffles into excavations dug ...
E. Taschen, G. Callot, P. Savary, M. Sauve, Y. Penuelas-samaniego, F. Rousset, X. Parlade, M.-A. Selosse, F. Richard   +8 more
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Orchard Conditions and Fruiting Body Characteristics Drive the Microbiome of the Black Truffle Tuber aestivum [PDF]

Frontiers in Microbiology, 2019
Truffle fungi are well known for their enticing aromas partially emitted by microbes colonizing truffle fruiting bodies. The identity and diversity of these microbes remain poorly investigated, because few studies have determined truffle-associated ...
Richard Splivallo, Maryam Vahdatzadeh, Jose G. Maciá-Vicente, Virginie Molinier, Virginie Molinier, Martina Peter, Simon Egli, Stéphane Uroz, Francesco Paolocci, Aurélie Deveau   +9 more
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Black Truffle Aqueous Extract Attenuates Oxidative Stress and Inflammation in STZ-Induced Hyperglycemic Rats via Nrf2 and NF-κB Pathways [PDF]

Frontiers in Pharmacology, 2018
Background and Purpose:Tuber melanosporum (black truffle) has been considered as a medicinal mushroom for a long time. T. melanosporum has the ability to attenuate oxidative stress and in turn diabetes mellitus (DM).
Tongze Zhang, Tongze Zhang, Muthukumaran Jayachandran, Kumar Ganesan, Baojun Xu   +4 more
doaj   +2 more sources

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

Frontiers in Microbiology, 2019
It is well known that the microbes associated with truffle fruiting bodies play a very important role during the truffle lifecycle. Tuber indicum, commonly called Chinese black truffle, is a species endemic to Eastern Asia and in the genus of Tuber. Here,
Juan Chen, Jia-Mei Li, Yan-Jing Tang, Yong-Mei Xing, Peng Qiao, Yang Li, Pei-Gui Liu, Shun-Xing Guo   +7 more
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The Report on the Effect of White and Black Truffle Extracts on Rat Semen Parameters In vitro [PDF]

Journal of Human Reproductive Sciences
Background: Truffle extracts possess the unique properties that make them potentially valuable for medicinal purposes. The use of truffles in reproductive medicine may be of particular interest for developing medications with both spermatozoa-activating ...
Victoria Nikolaevna Shelkovnikova, Maria Egorovna Dmitrieva, Ekaterina Vladimirovna Malygina, Natalia Alexandrovna Imidoeva, Alexander Yurievich Belyshenko, Maria Mikhailovna Morgunova, Anfisa Alexandrovna Vlasova, Tamara Yurievna Telnova, Anna Alexandrovna Batalova, Olga Evgenievna Lipatova, Tatyana Nikolaevna Vavilina, Angelika Sergeevna Listopad, Olga Vladimirovna Yurlova, Elena Igorevna Martynova, Denis Victorovich Axenov-Gribanov   +14 more
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Changes in Black Truffle (Tuber melanosporum) Aroma during Storage under Different Conditions [PDF]

Journal of Fungi
The enticing aroma of truffles is a key factor for their culinary value. Although all truffle species tend to be pricy, the most intensely aromatic species are the most sought after.
Ruben Epping, Jan Lisec, Matthias Koch
doaj   +2 more sources

Insights into the potential metabolic basis of flavor formation during fermentation of black truffle (Tuber indicum) extract: combining sensory evaluation with metabolomics [PDF]

Food Chemistry: X
To improve flavor profile of lower-grade Chinese black truffle, a method combining water extraction and fermentation was developed. Sensory evaluation, volatile and non-volatile metabolomics were employed to trace the dynamic changes of aroma, VOCs, and ...
Yiye Luo, Lin Yuan, Ruohan Qi, Pingzhang Yao, Junzhang Wu, Shuo Zhang, Rongfei Ye, Guangxiang Jin, Lusi Ouyang, Zhiyong Wu   +9 more
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Comparative Study of Mechanical and Biological Pretreatment for Releasing Spores of Black Truffle Tuber aestivum [PDF]

Mycobiology
It is well known that the number of true truffles in the wild is decreasing. The aim of the study was to develop an effective, simple and affordable method of asci disruption to release black truffle spores.
E. V. Malygina, N. A. Imidoeva, A. Yu. Belyshenko, M. E. Dmitrieva, V. N. Shelkovnikova, A. A. Vlasova, T. Yu. Telnova, M. M. Morgunova, A. S. Konovalov, D. V. Axenov-Gribanov   +9 more
doaj   +2 more sources

Transcriptome analysis reveals the effect of cold storage time on the expression of genes related to oxidative metabolism in Chinese black truffle [PDF]

Frontiers in Nutrition
Chinese black truffle (Tuber indicum) is a hypogenous fungus of great value due to its distinctive aroma. In this study, both transcriptome and physicochemical analyses were performed to investigate the changes of nutrients and gene expression in truffle
Runji Zhang, Qiuyue Yang, Xin Yao, Zhirong Fang, Xia Wu, Qiao Lin, Yuan Qing   +6 more
doaj   +2 more sources