000133252 001__ 133252 000133252 005__ 20260112133204.0 000133252 0247_ $$2doi$$a10.3390/foods13060837 000133252 0248_ $$2sideral$$a138036 000133252 037__ $$aART-2024-138036 000133252 041__ $$aeng 000133252 100__ $$aTejedor-Calvo, Eva 000133252 245__ $$aBlack Truffle Aroma Evaluation: SPME-GC-MS vs. Sensory Experts 000133252 260__ $$c2024 000133252 5060_ $$aAccess copy available to the general public$$fUnrestricted 000133252 5203_ $$aNowadays, the truffle aroma attribute is not included as a quality parameter in the current recommendation that explains the truffle quality (UNECE standard 53 FFV3) and establishes the truffle commercial categories. However, the aroma is the main reason why truffles are worldwide appreciated. Indeed, more than 30 aromatic molecules compose it, and this is the reason why the human evaluation and identification of these odorants, without previous training, is quite subjective. Analytical techniques such as gas chromatography techniques, however, can establish an aromatic profile and detect potential aromatic markers. In this study, 16 tasting experts were trained to make more objective the truffle aroma evaluation and odorants identification. For this, a comparison between solid-phase microextraction gas chromatography coupled with mass spectrometry (SPME-GC-MS) and sensory expert evaluation was carried out in six sessions during different harvesting times in the black truffle season (December, January, and February). Both techniques were able to separate truffles depending on the harvesting time. Also, a list of volatile organic compounds related to the aromatic attributes was reported. This information will help to provide a more objective T. melanosporum truffle sensory evaluation. 000133252 536__ $$9info:eu-repo/grantAgreement/EC/H2020/101007623/EU/INnovation in Truffle cultivation, preservAtion, proCessing and wild truffle resources managemenT/INTACT$$9This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 101007623-INTACT 000133252 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es 000133252 590__ $$a5.1$$b2024 000133252 592__ $$a1.021$$b2024 000133252 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b42 / 181 = 0.232$$c2024$$dQ1$$eT1 000133252 593__ $$aFood Science$$c2024$$dQ1 000133252 593__ $$aHealth (social science)$$c2024$$dQ1 000133252 593__ $$aPlant Science$$c2024$$dQ1 000133252 593__ $$aHealth Professions (miscellaneous)$$c2024$$dQ1 000133252 593__ $$aMicrobiology$$c2024$$dQ2 000133252 594__ $$a8.7$$b2024 000133252 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000133252 700__ $$aGarcía-Barreda, Sergi 000133252 700__ $$aSánchez, Sergio 000133252 700__ $$aSanz, María Ángeles 000133252 700__ $$aMarco, Pedro 000133252 773__ $$g13, 6 (2024), 837$$pFoods$$tFoods$$x2304-8158 000133252 8564_ $$s3074626$$uhttps://zaguan.unizar.es/record/133252/files/texto_completo.pdf$$yVersión publicada 000133252 8564_ $$s2644539$$uhttps://zaguan.unizar.es/record/133252/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000133252 909CO $$ooai:zaguan.unizar.es:133252$$particulos$$pdriver 000133252 951__ $$a2026-01-12-12:40:41 000133252 980__ $$aARTICLE