Omics analysis in truffle (Tuber magnatum Pico): comparison of samples from different regions of Italy and from different seasons

ABSTRACT: Truffles are among the most expensive foods available in the market, usually used as flavoring additives for their distinctive aroma. The most valuable species is Tuber magnatum Pico, better known as 'Alba white truffle', in which bis(methylthio)methane is the key aroma compound. Given the high economical value of genuine white truffles, analytical approaches are required to be able to discriminate between natural or synthetic truffle aroma. With the proteomic approach based on 2-DE followed by mass spectrometry, we were able to identify proteins specifically linked to sample origin. We further associated the proteomic results to an RNA-seq profiling, which confirmed the possibility to differentiate samples according to their source and provided a basis for the detailed analysis of genes involved in a specific metabolism, that of sulfur compounds. Finally, geographical specificities could be associated to the set of volatile compounds produced by the fruiting bodies, as quantitatively and qualitatively determined through PTR-MS and GC-MS. In particular, a PLS-DA model built from the latter data was able to return high confidence predictions of sample source.

INSTRUMENT(S): Tandem Gas Chromatography MS - positive, PTR-MS, Liquid Chromatography MS - positive - reverse phase

SUBMITTER: Federico Vita 

PROVIDER: MTBLS808 | MetaboLights | 2020-12-10

REPOSITORIES: MetaboLights