Species and geographic variability in truffle aromas
نویسندگان
چکیده
منابع مشابه
Intraspecific genotypic variability determines concentrations of key truffle volatiles
• 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 ignored. We investigated aroma variability in Tuber uncinatum, a species with wide distribution. Our aim was to assess aroma variability at different spatial scales (i.e. trees, countries) and to quantify how aroma w...
متن کاملSpecies identification and geographic distribution of scorpions in Jask town county, Hormozgan province
Introduction: Scorpions (Arachnida: Scorpionida) are the main causative agents of envenomation and deaths among venomous animals in Iran. The present study was aimed to identify the fauna and geographic distribution of scorpions in Jask town of Hormozgan province. Methods: This cross-sectional study was carried out during 2008-10 in the mountainous and low land areas of Jask town county,...
متن کاملSpecific Primers For Identification and Detection of Three Major Desert Truffle Species in Iran with Special Reference to Terfezia claveryi
ABSTRACT- Desert truffles are hypogeous ascomyceteous ectomycorrhizal fungi, occurring in arid and semi-arid ecosystems. A PCR-based method was developed for the identification of 3 major desert truffles of Iran: Terfezia claveryi, Tirmania pinoyi and Tirmania nivea based on internal transcribed spacers of rDNA. Two specific PCR primers were designed for T. claveryi, 4 for T. pinoyi, and 2 for ...
متن کاملCloning and characterization of PKC-homologous genes in the truffle species Tuber borchii and Tuber magnatum.
The protein kinases C (PKCs) define a growing family of ubiquitous signal transducting serine/threonine kinases that control ion conductance channels, release of hormones and cell growth and proliferation. Degenerated oligonucleotides were used as primers for polymerase chain reactions to amplify PKC-related sequences from the white truffle species Tuber magnatum and Tuber borchii. The deduced ...
متن کاملThe development of aromas in ruminant meat.
This review provides an update on our understanding of the chemical reactions (lipid oxidation, Strecker and Maillard reactions, thiamine degradation) and a discussion of the principal aroma compounds derived from those reaction or other sources in cooked meat, mainly focused on ruminant species. This knowledge is essential in order to understand, control, and improve the quality of food produc...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Food and Chemical Toxicology
سال: 2020
ISSN: 0278-6915
DOI: 10.1016/j.fct.2020.111434