Truffles (Tuber spp.) are the fruiting bodies of symbiotic fungi, which are prized food
delicacies. The marked aroma variability observed among truffles of the same species has …

Truffles are symbiotic fungi in high demand by food connoisseurs. Improving yield and
product quality requires a better understanding of truffle genetics and aroma biosynthesis …

Truffles are stand-alone gourmet products on their own right. These fungi are among the
most expensive food products in the world. Their limited seasonal availability and unique …

Truffles (Tuber spp.) are ascomycete subterraneous fungi that form ectomycorrhizas in a
symbiotic relationship with plant roots. Their fruiting bodies are appreciated for their …

Truffle fungi, luxurious food items with captivating aromas, are highly valued in the culinary
world. However, truffles are perishable and their aroma undergoes deep changes upon …

Truffles (Tuber spp.) are symbiotic fungi that develop underground in association with plant
roots. Food connoisseurs describe their scent as sensual, seductive and unique. These …

The results originated in the frame of the genome sequencing project of the black truffle of
Périgord (Tuber melanosporum) were published in 2010. Taking advantages from the …

Aroma variability in truffles has been attributed to maturation (Tuber borchii), linked to
environmental factors (Tuber magnatum), but the involvement of genetic factors has been …

Truffles are symbiotic fungi in high demand for the aroma of their fruiting bodies which are
colonized by a diverse microbial flora. Specific sulfur containing volatiles (thiophene …

Truffles, symbiotic fungi renown for the captivating aroma of their fruiting bodies, are
colonized by a complex bacterial community of unknown function. We characterized the …