000148933 001__ 148933 000148933 005__ 20250123152145.0 000148933 0247_ $$2doi$$a10.1016/j.foodres.2022.112403 000148933 0248_ $$2sideral$$a141773 000148933 037__ $$aART-2023-141773 000148933 041__ $$aeng 000148933 100__ $$0(orcid)0000-0001-5635-413X$$aTejedor-Calvo, Eva 000148933 245__ $$aAromatic changes in home-made truffle products after heat treatments 000148933 260__ $$c2023 000148933 5060_ $$aAccess copy available to the general public$$fUnrestricted 000148933 5203_ $$aTruffles are highly valued by their aromatic properties and can aromatize food products. However, the truffle aroma could be reduced or lost with heat treatments (pasteurization and sterilization) necessary for products security and safety. In this study, sunflower oil and honey were aromatized with black truffle (lyophilized and fresh) using two different concentrations (5 and 10 %) for 24 h and then heat treatments (pasteurization and sterilization) were carried out. Truffle organic volatile compounds from products were investigated by SPME-GC–MS and sensory analysis by trained panel. More than 80 compounds were detected. Some of them were affected differently by heat process depending on the food matrix. Professional tasters scored higher key aromatic attributes such as sulphurous and olive oil in fresh truffle products, regardless the heat treatment applied. 000148933 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/ 000148933 590__ $$a7.0$$b2023 000148933 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b13 / 173 = 0.075$$c2023$$dQ1$$eT1 000148933 592__ $$a1.495$$b2023 000148933 593__ $$aFood Science$$c2023$$dQ1 000148933 594__ $$a12.5$$b2023 000148933 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion 000148933 700__ $$aMorales, Diego 000148933 700__ $$aSanz, María Ángeles 000148933 700__ $$0(orcid)0000-0003-4331-9794$$aSánchez, Sergio$$uUniversidad de Zaragoza 000148933 700__ $$0(orcid)0000-0003-3384-7534$$aMarco, Pedro$$uUniversidad de Zaragoza 000148933 700__ $$0(orcid)0000-0002-7248-234X$$aGarcía-Barreda, Sergi$$uUniversidad de Zaragoza 000148933 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología 000148933 7102_ $$15011$$2500$$aUniversidad de Zaragoza$$bDpto. CC.Agrar.y Medio Natural$$cArea Ingeniería Agroforestal 000148933 7102_ $$15011$$2705$$aUniversidad de Zaragoza$$bDpto. CC.Agrar.y Medio Natural$$cÁrea Producción Vegetal 000148933 773__ $$g164 (2023), 112403$$pFood res. int.$$tFood Research International$$x0963-9969 000148933 8564_ $$s936652$$uhttps://zaguan.unizar.es/record/148933/files/texto_completo.pdf$$yPostprint 000148933 8564_ $$s768804$$uhttps://zaguan.unizar.es/record/148933/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint 000148933 909CO $$ooai:zaguan.unizar.es:148933$$particulos$$pdriver 000148933 951__ $$a2025-01-23-14:47:20 000148933 980__ $$aARTICLE