000148913 001__ 148913
000148913 005__ 20250123152145.0
000148913 0247_ $$2doi$$a10.1016/j.lwt.2021.111954
000148913 0248_ $$2sideral$$a126045
000148913 037__ $$aART-2021-126045
000148913 041__ $$aeng
000148913 100__ $$0(orcid)0000-0001-5635-413X$$aTejedor-Calvo, E
000148913 245__ $$aSupercritical CO2 extraction method of aromatic compounds from truffles
000148913 260__ $$c2021
000148913 5060_ $$aAccess copy available to the general public$$fUnrestricted
000148913 5203_ $$aTruffles are a well-known worldwide product mainly appreciated by their unique aroma, which is composed by more than 50 volatile compounds. However, to this day, no one has accomplished to find the aromatic key that evokes the real aroma of truffles for its use as food flavoring. Among them, black truffle was selected for extraction with supercritical fluids using CO2 as solvent recovering natural truffle aroma fraction. To achieve the optimal extraction ratio, time, pressure and grapeseed oil addition to the separators were evaluated. Aroma from black truffle powder, extracts obtained, and residual cakes fractions were characterized by headspace gas chromatography-spectrometry and olfactometry techniques. The results indicated that optimal extraction conditions were 30 MPa for 3 h. Also, grapeseed oil addition enhanced trapping some key truffle aromatic compounds as 2, 3-butanodione, 2-methyl-1-butanol, octanal and dimethyl disulphide. Olfactometry study showed the aromatic profile of the extracts indicating the molecules ethyl pentanoate (fruity), 1-hexen-3-one (metallic) and ethyl hexanoate (fruity) as the main compounds of extracts samples. For the first time, a natural truffle aroma has been obtained using low-value truffles. After aromatic extraction, carbohydrates, proteins, and phenolic compounds were analysed within the residues, showing a potential source of bioactive compounds.
000148913 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000148913 590__ $$a6.056$$b2021
000148913 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b29 / 144 = 0.201$$c2021$$dQ1$$eT1
000148913 592__ $$a1.059$$b2021
000148913 593__ $$aFood Science$$c2021$$dQ1
000148913 594__ $$a7.3$$b2021
000148913 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000148913 700__ $$0(orcid)0000-0002-7248-234X$$aGarcia-Barreda, S$$uUniversidad de Zaragoza
000148913 700__ $$0(orcid)0000-0003-4331-9794$$aSanchez, S$$uUniversidad de Zaragoza
000148913 700__ $$aMorales, D
000148913 700__ $$aSoler-Rivas, C
000148913 700__ $$aRuiz-Rodriguez, A
000148913 700__ $$aSanz, MA
000148913 700__ $$aGarcia, AP
000148913 700__ $$aMorte, A
000148913 700__ $$aMarco, P
000148913 7102_ $$15011$$2500$$aUniversidad de Zaragoza$$bDpto. CC.Agrar.y Medio Natural$$cArea Ingeniería Agroforestal
000148913 7102_ $$15011$$2705$$aUniversidad de Zaragoza$$bDpto. CC.Agrar.y Medio Natural$$cÁrea Producción Vegetal
000148913 773__ $$g150 (2021), 111954$$pLebensm.-Wiss. Technol.$$tLWT-FOOD SCIENCE AND TECHNOLOGY$$x0023-6438
000148913 8564_ $$s745853$$uhttps://zaguan.unizar.es/record/148913/files/texto_completo.pdf$$yPostprint
000148913 8564_ $$s1065072$$uhttps://zaguan.unizar.es/record/148913/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000148913 909CO $$ooai:zaguan.unizar.es:148913$$particulos$$pdriver
000148913 951__ $$a2025-01-23-14:46:57
000148913 980__ $$aARTICLE