000148957 001__ 148957 000148957 005__ 20250123152146.0 000148957 0247_ $$2doi$$a10.1016/j.foodres.2023.113300 000148957 0248_ $$2sideral$$a141778 000148957 037__ $$aART-2023-141778 000148957 041__ $$aeng 000148957 100__ $$0(orcid)0000-0001-5635-413X$$aTejedor-Calvo, Eva 000148957 245__ $$aAromatic profile of black truffle grown in Argentina: Characterization of commercial categories and alterations associated to maturation, harvesting date and orchard management practices 000148957 260__ $$c2023 000148957 5060_ $$aAccess copy available to the general public$$fUnrestricted 000148957 5203_ $$aBlack truffle (Tuber melanosporum) is one of the most appreciated fungi in the world mainly due to its aromatic properties. In the emerging markets such as Argentina, the aroma of locally produced truffles has not been described yet. The volatile organic compounds (VOCs) from 102 black truffles from Argentina were analyzed using solid phase microextraction gas chromatography coupled with mass spectrometer detector (SPME-GC-MS). Several factors such as commercial category, maturity stage, host tree, geographical origin, and aromatic defects detected during classification were also registered and considered. As a result, 79 VOCs were detected, among which 2-methyl-propanal, 2-butanone, 2-methyl-1-propanol, butanal-3-methyl, 3-methyl-1-butanol, 2-methyl-1-butanol were present in high percentage in fresh mature truffles, whereas immature truffles were associated with 3,5-dimethoxytoluene, 2-phenyl-2-butenal, 2,3-dimethoxytoluene. The Argentine black truffles showed significant similarities in their aromatic profile when compared with their Australian and European counterparts, but with some distinctive notes. 000148957 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/ 000148957 590__ $$a7.0$$b2023 000148957 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b13 / 173 = 0.075$$c2023$$dQ1$$eT1 000148957 592__ $$a1.495$$b2023 000148957 593__ $$aFood Science$$c2023$$dQ1 000148957 594__ $$a12.5$$b2023 000148957 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion 000148957 700__ $$0(orcid)0000-0002-7248-234X$$aGarcia-Barreda, Sergi$$uUniversidad de Zaragoza 000148957 700__ $$aSebastián Dambolena, José 000148957 700__ $$aPelissero, David 000148957 700__ $$aSánchez, Sergio 000148957 700__ $$0(orcid)0000-0003-3384-7534$$aMarco, Pedro$$uUniversidad de Zaragoza 000148957 700__ $$aNouhra, Eduardo 000148957 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología 000148957 7102_ $$15011$$2500$$aUniversidad de Zaragoza$$bDpto. CC.Agrar.y Medio Natural$$cArea Ingeniería Agroforestal 000148957 773__ $$g173 (2023), 113300$$pFood res. int.$$tFood Research International$$x0963-9969 000148957 8564_ $$s1272932$$uhttps://zaguan.unizar.es/record/148957/files/texto_completo.pdf$$yPostprint 000148957 8564_ $$s872925$$uhttps://zaguan.unizar.es/record/148957/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint 000148957 909CO $$ooai:zaguan.unizar.es:148957$$particulos$$pdriver 000148957 951__ $$a2025-01-23-14:47:50 000148957 980__ $$aARTICLE