000130179 001__ 130179 000130179 005__ 20241125101135.0 000130179 0247_ $$2doi$$a10.1016/j.foodchem.2023.135814 000130179 0248_ $$2sideral$$a133242 000130179 037__ $$aART-2023-133242 000130179 041__ $$aeng 000130179 100__ $$0(orcid)0000-0001-5635-413X$$aTejedor Calvo, Eva 000130179 245__ $$aBlack truffle aroma transfer kinetics to food matrices 000130179 260__ $$c2023 000130179 5060_ $$aAccess copy available to the general public$$fUnrestricted 000130179 5203_ $$aNowadays black truffles are so highly valued that truffled products are available in supermarkets whereas fresh truffle is mainly used in the restaurants. It is known that truffle aroma can change because heat treatments, but there is no scientific evidence about what molecules are transferred, in which concentration, and how much time is needed to aromatize products with truffle. In this study, four different fat-based food products (milk, sunflower oil, grapeseed oil and egg’s yolk), were used to study black truffle (Tuber melanosporum) aroma transference for 14 days. Gas chromatography and olfactometry results showed different volatile organic compounds profile depending on the matrix used. After 24 h, some key truffle aromatic compounds were detected in all the food matrices. Among them, grape seed oil was the most aromatized product probably because of its odorless properties. According to our results, dimethyl disulphide, 3-methyl-1-butanol and 1-octen-3-one odorants showed the highest aromatization power. 000130179 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/ 000130179 590__ $$a8.5$$b2023 000130179 592__ $$a1.745$$b2023 000130179 591__ $$aCHEMISTRY, APPLIED$$b5 / 74 = 0.068$$c2023$$dQ1$$eT1 000130179 593__ $$aAnalytical Chemistry$$c2023$$dQ1 000130179 591__ $$aNUTRITION & DIETETICS$$b4 / 114 = 0.035$$c2023$$dQ1$$eT1 000130179 593__ $$aMedicine (miscellaneous)$$c2023$$dQ1 000130179 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b8 / 173 = 0.046$$c2023$$dQ1$$eT1 000130179 593__ $$aFood Science$$c2023$$dQ1 000130179 594__ $$a16.3$$b2023 000130179 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion 000130179 700__ $$0(orcid)0000-0002-7248-234X$$aGarcía Barreda, Sergi$$uUniversidad de Zaragoza 000130179 700__ $$aSanz, María Ángeles 000130179 700__ $$0(orcid)0000-0001-9333-3055$$aGracia, Ana Pilar$$uUniversidad de Zaragoza 000130179 700__ $$0(orcid)0000-0003-4331-9794$$aSánchez, Sergio$$uUniversidad de Zaragoza 000130179 700__ $$0(orcid)0000-0003-3384-7534$$aMarco, Pedro$$uUniversidad de Zaragoza 000130179 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología 000130179 7102_ $$15011$$2500$$aUniversidad de Zaragoza$$bDpto. CC.Agrar.y Medio Natural$$cArea Ingeniería Agroforestal 000130179 7102_ $$15011$$2705$$aUniversidad de Zaragoza$$bDpto. CC.Agrar.y Medio Natural$$cÁrea Producción Vegetal 000130179 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos 000130179 773__ $$g417 (2023), 135814 [10 pp.]$$pFood chem.$$tFood Chemistry$$x0308-8146 000130179 8564_ $$s924439$$uhttps://zaguan.unizar.es/record/130179/files/texto_completo.pdf$$yPostprint$$zinfo:eu-repo/date/embargoEnd/2024-02-28 000130179 8564_ $$s860154$$uhttps://zaguan.unizar.es/record/130179/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint$$zinfo:eu-repo/date/embargoEnd/2024-02-28 000130179 909CO $$ooai:zaguan.unizar.es:130179$$particulos$$pdriver 000130179 951__ $$a2024-11-22-12:00:44 000130179 980__ $$aARTICLE