000148366 001__ 148366
000148366 005__ 20250116161254.0
000148366 0247_ $$2doi$$a10.1016/j.foodcont.2022.109424
000148366 0248_ $$2sideral$$a132476
000148366 037__ $$aART-2023-132476
000148366 041__ $$aeng
000148366 100__ $$0(orcid)0000-0001-5635-413X$$aTejedor-Calvo, Eva
000148366 245__ $$aTruffle flavored commercial products veracity and sensory analysis from truffle and non-truffle consumers
000148366 260__ $$c2023
000148366 5060_ $$aAccess copy available to the general public$$fUnrestricted
000148366 5203_ $$aThe price of the truffle species Tuber melanosporum and Tuber magnatum can be up to fifty times higher, or even more, than the cheapest edible truffle species due to their appreciated aroma and low production levels. This aroma is seriously affected after the application of treatments for the conservation of food products, usually thermal (freezing or sterilization). Hence, many of the truffled products that are retailed are characterized by the use of truffle species of low economic value and the addition of flavoring substances. Most of the time, the added flavorings do not mimic fresh truffle aroma and do not correspond to the truffle species appearing in the ingredients list and the statement of identity. These products sometimes include pictures of truffles or the term ‘white or black truffle’ in the label, which might confuse the consumer. To study this practice in the food industry, 51 products were evaluated through instrumental techniques determining truffle species presence by microscopy and molecular techniques, as well as the level of truffle flavorings added by HS-GC-MS analysis and by sensory perception scale. Finally, a sensory analysis of eight products was carried out by consumers distributed into two groups, those who had previously tasted fresh truffles and those who had not. Lower-value truffle species such as Tuber aestivum and Tuber indicum were frequently found in products in which the labeling did not indicate so. Also, 48% of the products contained high levels of added flavorings. In the sensory analysis, non-consumers of truffles rated flavored products more positively (up to 2 more points in some products) than truffle consumers. Also, this group associated negative attributes (weird and disappointing) to products elaborated with real black truffle, whereas truffle consumers associated positive attributes (truffle flavor, truffle smell and gourmet) to them.
000148366 536__ $$9info:eu-repo/grantAgreement/EC/H2020/101007623/EU/INnovation in Truffle cultivation, preservAtion, proCessing and wild truffle resources managemenT/INTACT$$9This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 101007623-INTACT
000148366 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000148366 590__ $$a5.6$$b2023
000148366 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b24 / 173 = 0.139$$c2023$$dQ1$$eT1
000148366 592__ $$a1.146$$b2023
000148366 593__ $$aFood Science$$c2023$$dQ1
000148366 593__ $$aBiotechnology$$c2023$$dQ1
000148366 594__ $$a12.2$$b2023
000148366 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000148366 700__ $$0(orcid)0000-0002-7248-234X$$aGarcía-Barreda, Sergi$$uUniversidad de Zaragoza
000148366 700__ $$aFelices-Mayordomo, María$$uUniversidad de Zaragoza
000148366 700__ $$0(orcid)0000-0001-6739-5375$$aBlanco, Domingo
000148366 700__ $$0(orcid)0000-0003-4331-9794$$aSánchez, Sergio$$uUniversidad de Zaragoza
000148366 700__ $$0(orcid)0000-0003-3384-7534$$aMarco, Pedro$$uUniversidad de Zaragoza
000148366 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000148366 7102_ $$15011$$2500$$aUniversidad de Zaragoza$$bDpto. CC.Agrar.y Medio Natural$$cArea Ingeniería Agroforestal
000148366 7102_ $$11009$$2X$$aUniversidad de Zaragoza$$bDpto. Patología Animal$$cProy. investigación HRA
000148366 7102_ $$15011$$2705$$aUniversidad de Zaragoza$$bDpto. CC.Agrar.y Medio Natural$$cÁrea Producción Vegetal
000148366 773__ $$g145 (2023), 109424 [10 pp.]$$pFood control$$tFood Control$$x0956-7135
000148366 8564_ $$s835500$$uhttps://zaguan.unizar.es/record/148366/files/texto_completo.pdf$$yPostprint
000148366 8564_ $$s907144$$uhttps://zaguan.unizar.es/record/148366/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
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000148366 951__ $$a2025-01-16-14:32:04
000148366 980__ $$aARTICLE