TY  - JOUR
AU  - Paunović, Dušanka D.
AU  - Mirković, Milica M.
AU  - Mirković, Nemanja
AU  - Tešević, Vele
AU  - Stanković Jeremić, Jovana M.
AU  - Todosijević, Marina
AU  - Radulović, Zorica T.
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6379
AB  - The use of truffles in food is based mainly on the addition of artificial flavors, aiming to achieve an intense aroma in the products. As truffle is a natural product with nutritional and functional properties, it is important to find an optimal method for truffle storage. As the microbiota contribute to truffle aroma, the bacterial and yeast compositions in the rhizosphere and fruiting body of the truffle and the impact of different freezing methods on the volatile profile of the truffle Tuber aestivum during 90 days of the storage were determined. Bacteria and yeasts isolates were identified using 16s rRNA and 18s rRNA. The effect of freezing truffles at -20°C and -80°C with and without previous dipping in liquid N2 on the volatile compounds was observed using GC/MS. The results demonstrated that the isolated bacteria belonged to the phylum Proteobacteria, Firmicutes and Actinobacteria, and the identified species mainly belonged to Firmicutes, genus Bacillus sp. Isolated yeasts were identified as Cryptococcus sp., Debaromyces hanseinii, Candida fermentati and Rhodotorula mucilaginosa. The GC/MS analysis revealed that frozen truffle samples were richer in the compounds 2-butanone, 2-methyl-butanal, methanethiol and 2-butanol after freezing or during storage. The content of DMS, acetaldehyde, 3-octanone, ethanol, and 2-methyl-1-propanol significantly decreased immediately after freezing. Overall, the gained results indicated that freezing of truffles as a preservation method had profound effects on the volatile compounds, while previous dipping in liquid N2 showed no significant impact on the volatile profile of truffle Tuber aestivum. © 2023 University of Belgrade - Faculty of Agriculture. All Rights Reserved.
T2  - Journal of Agricultural Sciences
T1  - Serbian Black Truffle Tuber Aestivum: Microbiota and Effects of Different Freezing Regimes on Volatile Aroma Compounds during Storage
VL  - 68
IS  - 3
SP  - 329
EP  - 346
DO  - 10.2298/JAS2303329P
ER  - 

@article{
author = "Paunović, Dušanka D. and Mirković, Milica M. and Mirković, Nemanja and Tešević, Vele and Stanković Jeremić, Jovana M. and Todosijević, Marina and Radulović, Zorica T.",
year = "2023",
abstract = "The use of truffles in food is based mainly on the addition of artificial flavors, aiming to achieve an intense aroma in the products. As truffle is a natural product with nutritional and functional properties, it is important to find an optimal method for truffle storage. As the microbiota contribute to truffle aroma, the bacterial and yeast compositions in the rhizosphere and fruiting body of the truffle and the impact of different freezing methods on the volatile profile of the truffle Tuber aestivum during 90 days of the storage were determined. Bacteria and yeasts isolates were identified using 16s rRNA and 18s rRNA. The effect of freezing truffles at -20°C and -80°C with and without previous dipping in liquid N2 on the volatile compounds was observed using GC/MS. The results demonstrated that the isolated bacteria belonged to the phylum Proteobacteria, Firmicutes and Actinobacteria, and the identified species mainly belonged to Firmicutes, genus Bacillus sp. Isolated yeasts were identified as Cryptococcus sp., Debaromyces hanseinii, Candida fermentati and Rhodotorula mucilaginosa. The GC/MS analysis revealed that frozen truffle samples were richer in the compounds 2-butanone, 2-methyl-butanal, methanethiol and 2-butanol after freezing or during storage. The content of DMS, acetaldehyde, 3-octanone, ethanol, and 2-methyl-1-propanol significantly decreased immediately after freezing. Overall, the gained results indicated that freezing of truffles as a preservation method had profound effects on the volatile compounds, while previous dipping in liquid N2 showed no significant impact on the volatile profile of truffle Tuber aestivum. © 2023 University of Belgrade - Faculty of Agriculture. All Rights Reserved.",
journal = "Journal of Agricultural Sciences",
title = "Serbian Black Truffle Tuber Aestivum: Microbiota and Effects of Different Freezing Regimes on Volatile Aroma Compounds during Storage",
volume = "68",
number = "3",
pages = "329-346",
doi = "10.2298/JAS2303329P"
}

Paunović, D. D., Mirković, M. M., Mirković, N., Tešević, V., Stanković Jeremić, J. M., Todosijević, M.,& Radulović, Z. T.. (2023). Serbian Black Truffle Tuber Aestivum: Microbiota and Effects of Different Freezing Regimes on Volatile Aroma Compounds during Storage. in Journal of Agricultural Sciences, 68(3), 329-346.
https://doi.org/10.2298/JAS2303329P

Paunović DD, Mirković MM, Mirković N, Tešević V, Stanković Jeremić JM, Todosijević M, Radulović ZT. Serbian Black Truffle Tuber Aestivum: Microbiota and Effects of Different Freezing Regimes on Volatile Aroma Compounds during Storage. in Journal of Agricultural Sciences. 2023;68(3):329-346.
doi:10.2298/JAS2303329P .

Paunović, Dušanka D., Mirković, Milica M., Mirković, Nemanja, Tešević, Vele, Stanković Jeremić, Jovana M., Todosijević, Marina, Radulović, Zorica T., "Serbian Black Truffle Tuber Aestivum: Microbiota and Effects of Different Freezing Regimes on Volatile Aroma Compounds during Storage" in Journal of Agricultural Sciences, 68, no. 3 (2023):329-346,
https://doi.org/10.2298/JAS2303329P . .