148913 20250123152145.0 doi 10.1016/j.lwt.2021.111954 sideral 126045 ART-2021-126045 eng Tejedor-Calvo, E (orcid)0000-0001-5635-413X Supercritical CO2 extraction method of aromatic compounds from truffles 2021 Truffles 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. Access copy available to the general public Unrestricted info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 6.056 2021 FOOD SCIENCE & TECHNOLOGY 29 / 144 = 0.201 2021 Q1 T1 1.059 2021 Food Science 2021 Q1 7.3 2021 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Garcia-Barreda, S Universidad de Zaragoza (orcid)0000-0002-7248-234X Sanchez, S Universidad de Zaragoza (orcid)0000-0003-4331-9794 Morales, D Soler-Rivas, C Ruiz-Rodriguez, A Sanz, MA Garcia, AP Morte, A Marco, P 5011 500 Universidad de Zaragoza Dpto. CC.Agrar.y Medio Natural Area Ingeniería Agroforestal 5011 705 Universidad de Zaragoza Dpto. CC.Agrar.y Medio Natural Área Producción Vegetal 150 (2021), 111954 Lebensm.-Wiss. Technol. LWT-FOOD SCIENCE AND TECHNOLOGY 0023-6438 745853 http://zaguan.unizar.es/record/148913/files/texto_completo.pdf Postprint 1065072 http://zaguan.unizar.es/record/148913/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:148913 articulos driver 2025-01-23-14:46:57 ARTICLE