Aroma is central to the worldwide success of truffles as gourmet food and high prices paid for these edible mushrooms. In this study, volatile organic compounds (VOCs) from fruiting bodies two Chinese commercial relevance, Tuber indicum pseudohimalayense, were analyzed using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). We aimed chara...

The mating system and ploidy level of truffles, both mycorrhizal and sterile fruit-body hyphae are the subject of conflicting hypotheses. The current dogma concerning Ascomycetes, supported by recent studies on truffles, maintains that the mycorrhizing mycelium is homokaryotic and that the short-lived ascogenous heterokaryotic hyphae resulting from the fertilization process occur only in truffl...