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 …

Aroma is one of the decisive factors affecting the quality and consumer acceptance of edible
mushrooms. This review summarized the key components and formation pathways of edible …

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 …

Fungi emit a large spectrum of volatile organic compounds (VOCs). In the present study, we
characterized and compared the odor profiles of ectomycorrhizal (EM), pathogenic and …

Truffles are underground edible fungi that grow symbiotically with plant roots. They have
been globally considered as one of the most expensive foods because of their rarity, unique …

This review is to provide an update in the recent truffle research with particular emphasis on
the chemical properties (nutritional and aromatic profile) and their potential biological …

The gastronomic relevance and price of truffles are related mainly to its unique aroma. In this
study, we explore the impact that different volatile compounds have on the aroma quality of …

Mushrooms can be found in forests worldwide and have long been exploited as resources in
developed economies because of their important agro-industrial, medicinal and commercial …

Stir bar sorptive extraction (SBSE) was applied in head space mode (HS), coupled with
GC/MS, to compare the aroma profile of three truffle species. A total of 119 volatile organic …

Background Many years back, during Islamic civilization, truffle (Kama'ah) was mentioned by
Prophet Muhammed (PBUH) to be well recognized as a therapeutic for eye diseases.(“In the …