Abstract

Truffles are the fruiting bodies of ascomycete fungi that form underground. Truffles are globally valued, culturally celebrated as aphrodisiacs, and highly sought-after delicacies in the culinary world. For centuries, naturalists have speculated about their mode of formation, and in cultures surrounding the Mediterranean Sea, many species have been prized as a delectable food source. Truffle fruiting bodies form underground and emit a variety of volatile organic compounds (VOCs). Truffle volatiles are believed to have evolved to attract animals that disperse their spores. The main VOCs identified from truffles include sulfur compounds, such as dimethyl sulfide (DMS) and dimethyl disulfide (DMDS); in addition, 1-octen-3-ol and 2-methyl-1-propanol have been found in most truffle species. Humans use pigs and dogs trained to detect truffle VOCs in order to find these prized subterranean macrofungi. Truffles have pharmacological potential, but until more reliable cultivation methods become available their high price means they are unlikely to see widespread use as medicinals.

 抽象的

松露是在地下形成的子囊菌的子实体。松露在全球受到重视，在文化上被视为春药，并且是烹饪界备受追捧的美味佳肴。几个世纪以来，博物学家一直在推测它们的形成方式，在地中海周围的文化中，许多物种被视为美味的食物来源。松露子实体在地下形成并释放出多种挥发性有机化合物（VOC）。据信，松露挥发物的进化是为了吸引传播其孢子的动物。从松露中鉴定出的主要挥发性有机化合物包括硫化合物，例如二甲基硫醚（DMS）和二甲基二硫醚（DMDS）；此外，在大多数松露物种中都发现了1-辛烯-3-醇和2-甲基-1-丙醇。人类使用经过训练的猪和狗来检测松露挥发性有机化合物，以便找到这些珍贵的地下大型真菌。松露具有药理学潜力，但在更可靠的栽培方法出现之前，其高昂的价格意味着它们不太可能广泛用作药物。