Black truffle aroma transfer kinetics to food matrices

Tejedor Calvo, Eva ; García Barreda, Sergi (Universidad de Zaragoza) ; Sanz, María Ángeles ; Gracia, Ana Pilar (Universidad de Zaragoza) ; Sánchez, Sergio (Universidad de Zaragoza) ; Marco, Pedro (Universidad de Zaragoza)

Resumen: Nowadays 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.

Idioma: Inglés

DOI: 10.1016/j.foodchem.2023.135814

Año: 2023

Publicado en: Food Chemistry 417 (2023), 135814 [10 pp.]
ISSN: 0308-8146

Factor impacto JCR: 8.5 (2023)

Categ. JCR: CHEMISTRY, APPLIED rank: 5 / 74 = 0.068 (2023) - Q1 - T1
Categ. JCR: NUTRITION & DIETETICS rank: 4 / 114 = 0.035 (2023) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 8 / 173 = 0.046 (2023) - Q1 - T1

Factor impacto CITESCORE: 16.3 - Food Science (Q1) - Analytical Chemistry (Q1)

Factor impacto SCIMAGO: 1.745 - Analytical Chemistry (Q1) - Medicine (miscellaneous) (Q1) - Food Science (Q1)

Tipo y forma: Article (PostPrint)

Área (Departamento): Área Nutrición Bromatología (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Area Ingeniería Agroforestal (Dpto. CC.Agrar.y Medio Natural)
Área (Departamento): Área Producción Vegetal (Dpto. CC.Agrar.y Medio Natural)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)