Türkiye'nin Farklı Lokasyonlarından Toplanan Tuber aestivum ve Tuber borchii’nin Aroma Bileşenlerinin Araştırılması

Yıl 2023, Cilt: 14 Sayı: 2, 82 - 91, 30.10.2023

Cansu Korkmaz , Mehmet Emin Duru

https://doi.org/10.30708/mantar.1299554

Öz

Trüf, sağlıklı bir ormanın belirtisi, yabani hayvanların besin kaynağı olmaları yönüyle, ekosistemin önemli bir parçası ve eşsiz aromalarıyla insanlar için önemli bir besin kaynağıdır. Tuber'in saldığı uçucu maddeler, sadece koku alma duyumuza hitap etmenin ötesinde çeşitli biyolojik aktivitelere de katkı sağlamaktadır. Farklı aromalar farklı tada sahiptir, dolayısıyla aroma, yer mantarlarının organoleptik özelliklerini ve kalitesini tanımlamada esastır. Bu araştırmada, Güney Batı Anadolu’da ve Marmara’da doğal olarak yetişen yaz trüfü Tuber aestivum Vittad. ve beyaz trüf Tuber borchii Vittad.’nin yayılış gösterdiği habitat, mikorizal olarak yetiştiği ağaç türü dikkate alınarak aromanın yüzdesine göre kimyasal bileşenlerin araştırılması amaçlanmıştır. Bu amaçla, iki farklı bölgeden toplanılan T. aestivum ve T. borchii’nin aroma bileşenleri HS-SPME-GC/MS sisteminde analiz edildi. Buna göre, farklı sınıflarda T. aestivum’da; Muğla’da 20, Kırklareli’de 13, T. borchii’de; Muğla’da 44 ve Kırklareli’de 33 aroma bileşeni (uçucu organik bileşik) olmak üzere her iki trüfte birbirinden farklı toplam 59 bileşik belirlendi. Muğla’dan toplanılan T. aestivum’da limonen (%37.62), p-simen (% 4.79) ve β-pinen (%4.12) gibi terpenlerin majör bileşikler olmasına karşılık Kırklareli’ndeki T. aestivum’da 2- okten-1-ol (%46.78), 1-okten-3-ol (%40.44) ve 3-oktanol (%2.62) aromanın çok büyük bir kısmını oluşturmaktadır. Tuber türlerinde yaygın olarak bulunan karakteristik kükürt bileşikleri; Kırklareli’den toplanılan T. borchii’de %42.19 oranında bulunurken, Muğla’da %12.15 oranında bulunmaktadır. Kırklareli ve Muğla’da yetişen T. borchii karşılaştırıldığında; 3-metil-4,5-dihidrotiyofen (%29.53 ve %6.73), p-metiltiyobenzaldehid (%2.75 ve %5.42) ve metiyonin Kırklareli’de %9.91 oranında iken Muğla’da tespit edilmemiştir. Bu veriler dikkate alınarak her iki Tuber türünün coğrafi kökene dayalı sınıflandırılması hiyerarşik küme analizi (HCA) kullanılarak belirlenmiştir. Buna göre Tuber türlerinin aromasının kimyasal bileşenlerin oluşumuna katkı sağlayan ekolojik şartların ve simbiyotik yaşam sağladıkları bitkilerin türlerine göre aroma bileşenleri bakımından optimize edildikten sonra kültüre alınması gerektiğini göstermektedir.

Anahtar Kelimeler

Tuber aestivum, Tuber borchii, aroma, Ucucu organik bileşik (VOC), trüf

Investigation of Aroma Components of Tuber aestivum and Tuber borchii Collected From Different Location in Türkiye

Öz

Truffle is an important food source for wild animals and a significant part of the ecosystem, indicating a healthy forest. With their unique aromas, truffles are also a crucial food source for humans. The volatile substances released by Tuber not only appeal to our sense of smell but also contribute to various biological activities. Different aromas result in different tastes; therefore, aroma is essential in defining the organoleptic properties and quality of underground fungi. This research aims to investigate according to the percentage the chemical components considering the habitat and mycorrhizal host tree species of naturally occurring summer truffle Tuber aestivum Vittad. and white truffle Tuber borchii Vittad. in Southwest Anatolia and Marmara regions. For this purpose, the aroma components of T. aestivum and T. borchii collected from two different regions were analyzed using the HS-SPME-GC/MS system. Accordingly, a total of 59 different compounds (volatile organic compounds) were identified, including 20 compounds in T. aestivum from Muğla, 13 compounds in T. aestivum from Kırklareli, 44 compounds in T. borchii from Muğla, and 33 compounds in T. borchii from Kırklareli, belonging to different classes of compounds. While terpenes such as limonene (37.62%), p-cymene (4.79%), and β-pinene (4.12%) were major compounds in T. aestivum collected from Muğla, 2-octen-1-ol (46.78%), 1-octen-3-ol (40.44%), and 3-octanol (2.62%) predominantly constituted the aroma in T. aestivum from Kırklareli. The characteristic sulfur compounds commonly found in Tuber species were present in 42.19% of T. borchii collected from Kırklareli and 12.15% from Muğla. When comparing T. borchii grown in Kırklareli and Muğla, 3-methyl-4,5-dihydrothiophene (29.53% and 6.73%) p-methyl thiobenzaldehyde (2.75% and 5.42%), and methionine (9.91% in Kırklareli, not detected in Muğla) were found in different percentage rates. Based on the data obtained in this study, the classification of both Tuber species, with respect to their geographical origin, was determined using hierarchical cluster analysis (HCA). Accordingly, it is show that of the aroma of Tuber species of the chemical components and the aroma components to the formation should be cultivated after optimizing the ecological conditions that contribute to the symbiotic life of the plant species they provide.

Anahtar Kelimeler

Tuber aestivum, Tuber borchii, volatile organic compound (VOC), aroma, truffle.

Destekleyen Kurum

TUBITAK and YOK 100/2000

Teşekkür

The authors would like to thanks the TUBITAK, Presidency of Scientist Support Programs (BIDEB) and the «YOK 100/2000 Natural and Herbal Products/Cosmetic» programs for their PhD scholarships support to Cansu Korkmaz for the realisation of this study.

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