Aromatic changes in home-made truffle products after heat treatments

Tejedor-Calvo, Eva ; Morales, Diego ; Sanz, María Ángeles ; Sánchez, Sergio (Universidad de Zaragoza) ; Marco, Pedro (Universidad de Zaragoza) ; García-Barreda, Sergi (Universidad de Zaragoza)

Resumen: Truffles 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.

Idioma: Inglés

DOI: 10.1016/j.foodres.2022.112403

Año: 2023

Publicado en: Food Research International 164 (2023), 112403
ISSN: 0963-9969

Factor impacto JCR: 7.0 (2023)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 13 / 173 = 0.075 (2023) - Q1 - T1

Factor impacto CITESCORE: 12.5 - Food Science (Q1)

Factor impacto SCIMAGO: 1.495 - Food Science (Q1)

Tipo y forma: Artículo (PostPrint)

Área (Departamento): Área Nutrición Bromatología (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Area Ingeniería Agroforestal (Dpto. CC.Agrar.y Medio Natural)
Área (Departamento): Área Producción Vegetal (Dpto. CC.Agrar.y Medio Natural)