Peat‐based amendment of soils reduces the complexity of the volatile profile in cultivated black truffles

Fuente: Wiley Open Access

Saved in:

Bibliographic Details
Main Authors:	Pedro Marco, Eva Tejedor‐Calvo, Ana Pilar Gracia, Eva Gómez‐Molina, Sergi García‐Barreda, Sergio Sánchez, M. Ángeles Sanz
Format:	Artículo Open Access
Published:	Wiley 2024
Subjects:	Journal of the Science of Food and Agriculture
Online Access:	Acceder al recurso
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Fall‐planted cover crops improve nitrogen use efficiency but reduce garlic yield in a relay intercropping system amended with arbuscular mycorrhizal fungi
by: Alexandra Smychkovich, et al.
Published: (2025)

Effects of foliar application of methyl jasmonate and/or urea, conventional or via nanoparticles, on grape volatile composition
by: Lesly L. Torres‐Díaz, et al.
Published: (2024)

Investigation of the impact of papain on the volatile and non‐volatile metabolites of soybean meal yogurt
by: Yaxin Yan, et al.
Published: (2024)

Soil amendments mitigate the adverse impacts of salt stress on quinoa under greenhouse conditions
by: Mohammad Redouane Bourhim, et al.
Published: (2025)

Integrated volatile profiling and metabolomics reveal changes in volatile compounds during low‐temperature smoking of sea bass ( Lateolabrax maculatus )
by: Hua Feng, et al.
Published: (2026)

Investigation of the effect of ethanol on the stability of black rice anthocyanin/cyclodextrin inclusion complexes in aqueous systems
by: Yue Wang, et al.
Published: (2025)

Investigation of growth behavior for rice sprout during heterotrophic cultivation and the potential for high‐density cultivation
by: Daitaro Ishikawa, et al.
Published: (2024)

Effect of degrees of milling on the volatile compounds of cooked fragrant Simiao rice: differential volatiles obtained by GC‐MS‐based untargeted metabolomics
by: Rui Lai, et al.
Published: (2024)

Could the aroma of spices produce a cross‐modal enhancement of food saltiness and contribute to reducing salt intake?
by: M. Pilar Segura‐Borrego, et al.
Published: (2024)

Optimizing germination and cultivation of edible halophytes using effluents from an IMTA system
by: Viana Castañeda‐Loaiza, et al.
Published: (2025)

Application of fixed‐frequency ultrasound in the cultivation of Saccharomyces cerevisiae for rice wine fermentation
by: Jing Hao, et al.
Published: (2024)

Physicochemical and functional properties of pectin from Premna microphylla Turcz leaves cultivated in Taiwan
by: Po‐Hsien Li, et al.
Published: (2025)

Valorization of food wastes by catalytic metal–organic frameworks/chitosan platform and microalgae cultivation
by: Nguyễn Hoàng Ly, et al.
Published: (2025)

Effect of fermentation region on the volatile compounds and sensory characteristics of soy sauce mash
by: Yu‐Jin Lee, et al.
Published: (2025)

Characterization and correlations of dominant microorganisms and volatile compounds in fermentation process of Yangjiang douchi
by: Jing Zhang, et al.
Published: (2024)

Phosphorus recycling and loss from compost‐amended urban gardens: Results from a 7‐year study
by: Gaston E. Small, et al.
Published: (2024)

Impact of pomegranate cultivar on the phytochemical composition, volatile profile, and antioxidant activity of fermented wine
by: Yunzhe Li, et al.
Published: (2026)

Comparative study on nutraceutical and sensorial characteristics of saffron (Crocus sativusL.) cultivated in Iran, Spain, and Türkiye
by: Armin Amanpour, et al.
Published: (2024)

Rapid headspace analysis of commercial spearmint and peppermint teas using volatile ‘fingerprints’ and an electronic nose
by: Matthew S Siderhurst, et al.
Published: (2024)

Optimization of enzymatic hydrolysate process of Volvariella volvacea and analysis of volatile flavor compounds in Maillard reaction
by: Ke Shi, et al.
Published: (2025)

Physicochemical and microstructural properties and volatile compounds of Macrobrachium rosenbergii meat as affected by different drying methods
by: Zhuo Zhang, et al.
Published: (2026)

Identification of volatile flavor substances in four key muscle portions of five Tibetan sheep breeds
by: Yuqian Xu, et al.
Published: (2025)

Variability in strawberry tunnels impacts fruit quality and limits melatonin effects
by: Alba Arabia, et al.
Published: (2024)

Thermal and salt stress effects on the survival of plant growth‐promoting bacteria Azospirillum brasilense in inoculants for maize cultivation
by: Elisandra Triches da Cunha, et al.
Published: (2024)

Effects of fermented tea by Aspergillus cristatus on the characteristic aroma and non‐volatile components of Jiang‐flavor baijiu
by: Chenggang Li, et al.
Published: (2024)

Effect of Potentilla anserina L. powder on gel properties and volatile flavor characteristics of silver carp surimi
by: Wenting Li, et al.
Published: (2024)

A two‐level approach to geospatial identification of optimal pitaya cultivation sites using multi‐criteria decision analysis
by: Serdar Selim, et al.
Published: (2025)

Boron‐mediated regulation of productivity, pomology and nutritional composition across sequential harvests in high‐tunnel‐cultivated ‘ Rubygem ’ strawberries
by: Kerem Mertoglu, et al.
Published: (2025)

Intestinal microbiota community composition of four Xinjiang sheep breeds and its correlation with lipid metabolism and volatile compounds
by: Zixu Wang, et al.
Published: (2025)

Flavor deterioration and shelf‐life extension of millet–highland barley composite milk: sensory, microbial, and volatile profiling
by: Ruikang Lin, et al.
Published: (2026)

Combining multivariate statistical analysis to characterize changes in amino acids and volatiles during growth of Lou onion pseudostems
by: Xiaojian Hou, et al.
Published: (2024)

Pre‐harvest application of sodium nitroprusside enhances storage root quality in red beet cultivated under normal and drought conditions
by: Lucélio Mendes Ferreira, et al.
Published: (2024)

Membrane dialysis for partial dealcoholization of wine. Comparison between white and red wines
by: José I Calvo, et al.
Published: (2025)

Optimizing nutrient‐rich substrates for enriched yield in pea and bajra microgreens cultivation
by: Avinash Sharma, et al.
Published: (2025)

Evolution of volatile compounds of baked dried tofu during catalytic infrared baking process and their correlation with relevant physicochemical properties
by: Wenqing Chen, et al.
Published: (2024)

Influence of sulfur fumigation on the volatile composition of lily bulbs evaluated by HS‐SPME/GC–MS and multivariate statistical analysis
by: Ping Li, et al.
Published: (2025)

The volatile organic compounds generated from the Maillard reaction between l‐ascorbic acid and l‐cysteine in hot compressed water
by: Liang Feng, et al.
Published: (2024)

Physical and chemical properties of commercial medium‐ and long‐carbon‐chain triglyceride products: triglyceride composition, volatile substances, thermodynamic properties
by: Kaizhou Yang, et al.
Published: (2026)

A total volatile basic nitrogen detection method for yellow croaker based on an electronic nose combined with an AIE ‐ LSTM regression model
by: Lei Ren, et al.
Published: (2026)

Exploring the flavor changes in mung bean flour through Lactobacillus fermentation: insights from volatile compounds and non‐targeted metabolomics analysis
by: Yuqi Xue, et al.
Published: (2024)