TY  - JOUR
AU  - Paunović, Dušanka D.
AU  - Mirković, Milica M.
AU  - Mirković, Nemanja L.
AU  - Tešević, Vele V.
AU  - Stanković Jeremić, Jovana M.
AU  - Todosijević, Marina M.
AU  - Radulović, Zorica T.
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6481
AB  - The use of truffles in food is based mainly on the addition of artificial flavors, aiming to achieve an intense aroma in the products. As truffle is a natural product with nutritional and functional properties, it is important to find an optimal method for truffle storage. As the microbiota contribute to truffle aroma, the bacterial and yeast compositions in the rhizosphere and fruiting body of the truffle and the impact of different freezing methods on the volatile profile of the truffle Tuber aestivum during 90 days of the storage were determined. Bacteria and yeasts isolates were identified using 16s rRNA and 18s rRNA. The effect of freezing truffles at -20°C and -80°C with and without previous dipping in liquid N2 on the volatile compounds was observed using GC/MS. The results demonstrated that the isolated bacteria belonged to the phylum Proteobacteria, Firmicutes and Actinobacteria, and the identified species mainly belonged to Firmicutes, genus Bacillus sp. Isolated yeasts were identified as Cryptococcus sp., Debaromyces hanseinii, Candida fermentati and Rhodotorula mucilaginosa. The GC/MS analysis revealed that frozen truffle samples were richer in the compounds 2-butanone, 2-methyl-butanal, methanethiol and 2-butanol after freezing or during storage. The content of DMS, acetaldehyde, 3-octanone, ethanol, and 2-methyl-1-propanol significantly decreased immediately after freezing. Overall, the gained results indicated that freezing of truffles as a preservation method had profound effects on the volatile compounds, while previous dipping in liquid N2 showed no significant impact on the volatile profile of truffle Tuber aestivum. © 2023 University of Belgrade - Faculty of Agriculture. All Rights Reserved.
T2  - Journal of Agricultural Sciences (Belgrade)
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - SERBIAN BLACK TRUFFLE TUBER AESTIVUM: MICROBIOTA AND EFFECTS OF DIFFERENT FREEZING REGIMES ON VOLATILE AROMA COMPOUNDS DURING STORAGE
EP  - 346
IS  - 3
SP  - 329
VL  - 68
DO  - 10.2298/JAS2303329P
ER  - 

@article{
author = "Paunović, Dušanka D. and Mirković, Milica M. and Mirković, Nemanja L. and Tešević, Vele V. and Stanković Jeremić, Jovana M. and Todosijević, Marina M. and Radulović, Zorica T.",
year = "2023",
abstract = "The use of truffles in food is based mainly on the addition of artificial flavors, aiming to achieve an intense aroma in the products. As truffle is a natural product with nutritional and functional properties, it is important to find an optimal method for truffle storage. As the microbiota contribute to truffle aroma, the bacterial and yeast compositions in the rhizosphere and fruiting body of the truffle and the impact of different freezing methods on the volatile profile of the truffle Tuber aestivum during 90 days of the storage were determined. Bacteria and yeasts isolates were identified using 16s rRNA and 18s rRNA. The effect of freezing truffles at -20°C and -80°C with and without previous dipping in liquid N2 on the volatile compounds was observed using GC/MS. The results demonstrated that the isolated bacteria belonged to the phylum Proteobacteria, Firmicutes and Actinobacteria, and the identified species mainly belonged to Firmicutes, genus Bacillus sp. Isolated yeasts were identified as Cryptococcus sp., Debaromyces hanseinii, Candida fermentati and Rhodotorula mucilaginosa. The GC/MS analysis revealed that frozen truffle samples were richer in the compounds 2-butanone, 2-methyl-butanal, methanethiol and 2-butanol after freezing or during storage. The content of DMS, acetaldehyde, 3-octanone, ethanol, and 2-methyl-1-propanol significantly decreased immediately after freezing. Overall, the gained results indicated that freezing of truffles as a preservation method had profound effects on the volatile compounds, while previous dipping in liquid N2 showed no significant impact on the volatile profile of truffle Tuber aestivum. © 2023 University of Belgrade - Faculty of Agriculture. All Rights Reserved.",
journal = "Journal of Agricultural Sciences (Belgrade), Journal of Agricultural Sciences (Belgrade)",
title = "SERBIAN BLACK TRUFFLE TUBER AESTIVUM: MICROBIOTA AND EFFECTS OF DIFFERENT FREEZING REGIMES ON VOLATILE AROMA COMPOUNDS DURING STORAGE",
pages = "346-329",
number = "3",
volume = "68",
doi = "10.2298/JAS2303329P"
}

Paunović, D. D., Mirković, M. M., Mirković, N. L., Tešević, V. V., Stanković Jeremić, J. M., Todosijević, M. M.,& Radulović, Z. T.. (2023). SERBIAN BLACK TRUFFLE TUBER AESTIVUM: MICROBIOTA AND EFFECTS OF DIFFERENT FREEZING REGIMES ON VOLATILE AROMA COMPOUNDS DURING STORAGE. in Journal of Agricultural Sciences (Belgrade), 68(3), 329-346.
https://doi.org/10.2298/JAS2303329P

Paunović DD, Mirković MM, Mirković NL, Tešević VV, Stanković Jeremić JM, Todosijević MM, Radulović ZT. SERBIAN BLACK TRUFFLE TUBER AESTIVUM: MICROBIOTA AND EFFECTS OF DIFFERENT FREEZING REGIMES ON VOLATILE AROMA COMPOUNDS DURING STORAGE. in Journal of Agricultural Sciences (Belgrade). 2023;68(3):329-346.
doi:10.2298/JAS2303329P .

Paunović, Dušanka D., Mirković, Milica M., Mirković, Nemanja L., Tešević, Vele V., Stanković Jeremić, Jovana M., Todosijević, Marina M., Radulović, Zorica T., "SERBIAN BLACK TRUFFLE TUBER AESTIVUM: MICROBIOTA AND EFFECTS OF DIFFERENT FREEZING REGIMES ON VOLATILE AROMA COMPOUNDS DURING STORAGE" in Journal of Agricultural Sciences (Belgrade), 68, no. 3 (2023):329-346,
https://doi.org/10.2298/JAS2303329P . .

TY  - JOUR
AU  - Aćimović, Milica G.
AU  - Tešević, Vele
AU  - Todosijević, Marina M.
AU  - Oljača, Snežana
AU  - Dolijanović, Željko
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3981
AB  - The field experiments were carried out during 2011 and 2012 in three localities in Vojvodina (Serbia) with the application of six different fertilizer regimes aimed at determining the content and composition of the aniseed essential oil. It was found that the average essential oil content of aniseed, obtained by hydrodistillation, was 3.72%. The weather conditions during the year and the locality had a statistically significant effect on the essential oil content, while different source of fertilizers was not statistically significant for the essential oil content and its composition. Essential oil composition was determined using GC–MS technique, and a total of 15 compounds were identified. It was found that the major component was trans-anethole, 94.78% on the average, and the coefficient of variation was 2%. The second most abundant component was γ-himachalene with 2.53% (CV 28%). All other components were present in less than 1%.
AB  - U radu su prikazani rezultati ispitivanja količine i hemij- skog sastava etarskog ulja anisa gajenog tokom 2011. i 2012. godine na tri lokaliteta u Vojvodini (Srbija), pri primeni šest različitih vrsta đubriva. Utvrđeno je da je prosečna količina etarskog ulja u plodovima anisa dobijena metodom de stilacije vodenom parom 3.72%. Vremenski uslovi tokom godine i lokalitet imaju statistički značajan efekat na sadržaj etarskog ulja i njegov hemijski sa stav, dok primena različitih vrsta đubriva ne utiče na ove parametre. Hemij ski sastav etarskog ulja određen je primenom GC–MS analize, pri čemu je identifikovano ukupno 15 komponenti. Ustanovljeno je da je glavna komponenta transanetol, se prosečno 94,78%, i koeficijentom varijacije 2%. Druga najzastupljenija komponenta bila je γ-himahalen sa 2,53% (CV 28%). Sve ostale komponente bile su prisutne sa manje od 1%.
PB  - Matica srpska, Novi Sad
T2  - Zbornik Matice srpske za prirodne nauke
T1  - Essential oil content and composition of aniseed
T1  - Sadržaj i hemijski sastav etarskog ulja anisa
EP  - 75
IS  - 128
SP  - 67
DO  - 10.2298/zmspn1528067A
ER  - 

@article{
author = "Aćimović, Milica G. and Tešević, Vele and Todosijević, Marina M. and Oljača, Snežana and Dolijanović, Željko",
year = "2015",
abstract = "The field experiments were carried out during 2011 and 2012 in three localities in Vojvodina (Serbia) with the application of six different fertilizer regimes aimed at determining the content and composition of the aniseed essential oil. It was found that the average essential oil content of aniseed, obtained by hydrodistillation, was 3.72%. The weather conditions during the year and the locality had a statistically significant effect on the essential oil content, while different source of fertilizers was not statistically significant for the essential oil content and its composition. Essential oil composition was determined using GC–MS technique, and a total of 15 compounds were identified. It was found that the major component was trans-anethole, 94.78% on the average, and the coefficient of variation was 2%. The second most abundant component was γ-himachalene with 2.53% (CV 28%). All other components were present in less than 1%., U radu su prikazani rezultati ispitivanja količine i hemij- skog sastava etarskog ulja anisa gajenog tokom 2011. i 2012. godine na tri lokaliteta u Vojvodini (Srbija), pri primeni šest različitih vrsta đubriva. Utvrđeno je da je prosečna količina etarskog ulja u plodovima anisa dobijena metodom de stilacije vodenom parom 3.72%. Vremenski uslovi tokom godine i lokalitet imaju statistički značajan efekat na sadržaj etarskog ulja i njegov hemijski sa stav, dok primena različitih vrsta đubriva ne utiče na ove parametre. Hemij ski sastav etarskog ulja određen je primenom GC–MS analize, pri čemu je identifikovano ukupno 15 komponenti. Ustanovljeno je da je glavna komponenta transanetol, se prosečno 94,78%, i koeficijentom varijacije 2%. Druga najzastupljenija komponenta bila je γ-himahalen sa 2,53% (CV 28%). Sve ostale komponente bile su prisutne sa manje od 1%.",
publisher = "Matica srpska, Novi Sad",
journal = "Zbornik Matice srpske za prirodne nauke",
title = "Essential oil content and composition of aniseed, Sadržaj i hemijski sastav etarskog ulja anisa",
pages = "75-67",
number = "128",
doi = "10.2298/zmspn1528067A"
}

Aćimović, M. G., Tešević, V., Todosijević, M. M., Oljača, S.,& Dolijanović, Ž.. (2015). Essential oil content and composition of aniseed. in Zbornik Matice srpske za prirodne nauke
Matica srpska, Novi Sad.(128), 67-75.
https://doi.org/10.2298/zmspn1528067A

Aćimović MG, Tešević V, Todosijević MM, Oljača S, Dolijanović Ž. Essential oil content and composition of aniseed. in Zbornik Matice srpske za prirodne nauke. 2015;(128):67-75.
doi:10.2298/zmspn1528067A .

Aćimović, Milica G., Tešević, Vele, Todosijević, Marina M., Oljača, Snežana, Dolijanović, Željko, "Essential oil content and composition of aniseed" in Zbornik Matice srpske za prirodne nauke, no. 128 (2015):67-75,
https://doi.org/10.2298/zmspn1528067A . .