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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

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Abstract

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.

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Acknowledgments

Financial supports from the National Natural Science Foundation of China (NSFC, Project Nos. 21176059, and 21206035), National Basic Research Program of China (973 Program, 2014CB138300), Hubei Provincial Natural Science Foundation for Agriculture (2012DBA20001), High-Tech Industry Development Program for Innovative Research Team in Wuhan Municipality (2013070204020049) are gratefully acknowledged. Ya-Jie Tang also thanks the Chutian Scholar Program (Hubei Provincial Department of Education, China) (2006), Training Program for the Youth Leading Talents by Ministry of Science & Technology, Program for New Century Excellent Talents in University (NCET-11-0961), and Training Program for Top Talents in Hubei Province.

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Authors and Affiliations

  1. 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 Li, Rui-Sang Liu, Hong-Mei Li & Ya-Jie Tang

  2. School of Public Health, Wuhan University, Wuhan, 430071, China

    Zhan-Peng Yuan

  3. Key Laboratory of Systems Bioengineering (Ministry of Education), School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, China

    Tao Chen

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  1. Dao-Cheng Li
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  2. Rui-Sang Liu
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  3. Hong-Mei Li
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  4. Zhan-Peng Yuan
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  5. Tao Chen
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Correspondence to Ya-Jie Tang.

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Li, DC., Liu, RS., Li, HM. et al. 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. Bioprocess Biosyst Eng 37, 543–552 (2014). https://doi.org/10.1007/s00449-013-1021-4

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