Ferreira Inês, Dias Teresa, Mouazen Abdul M, Cruz Cristina
cE3c-Centre for Ecology, Evolution and Environmental Changes & CHANGE, Global Change and Sustainability Institute, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, Bloco C2, 1749-016 Lisboa, Portugal.
Department of Environment, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
Foods. 2023 Sep 22;12(19):3527. doi: 10.3390/foods12193527.
is a desert truffle native to the Mediterranean Basin region, highly appreciated for its nutritional and aromatic properties. Despite the increasing interest in this desert truffle, is not listed as an edible truffle authorized for trade in the European Union. Therefore, our objective was to showcase 's nutritional and chemical composition and volatile profile. The nutritional analysis showed that is a good source of carbohydrates (67%), proteins (14%), and dietary fibre (10%), resulting in a Nutri-Score A. The truffle's volatile profile was dominated by eight-carbon volatile compounds, with 1-octen-3-ol being the most abundant (64%), and 29 compounds were reported for the first time for . 's nutritional and chemical compositions were similar to those of four commercial mushroom and truffle species, while the aromatic profile was not. An electronic nose corroborated that 's aromatic profile differs from that of the other four tested mushroom and truffle species. Our data showed that is a valuable food resource with a unique aroma and an analogous composition to meat, which makes it an ideal source for plant-based meat products. Our findings could help promote a sustainable future exploitation of and ensure the quality and authenticity of this delicacy.
是一种原产于地中海盆地地区的沙漠松露，因其营养和芳香特性而备受推崇。尽管人们对这种沙漠松露的兴趣与日俱增，但它并未被列为欧盟授权贸易的可食用松露。因此，我们的目标是展示其营养和化学成分以及挥发性成分。营养分析表明，它是碳水化合物（67%）、蛋白质（14%）和膳食纤维（10%）的良好来源，营养评分达到A。松露的挥发性成分以八碳挥发性化合物为主，其中1-辛烯-3-醇含量最高（64%），并且有29种化合物是首次在中报道。其营养和化学成分与四种商业蘑菇和松露品种相似，但芳香成分不同。电子鼻证实其芳香成分与其他四种测试的蘑菇和松露品种不同。我们的数据表明，是一种具有独特香气且成分与肉类相似的宝贵食物资源，这使其成为植物性肉类产品的理想来源。我们的研究结果有助于推动对的可持续未来开发，并确保这种美味佳肴的质量和真实性。
