What is the best method for preserving the genuine black truffle (Tuber melanosporum) aroma? An olfactometric and sensory approach

Campo, E. (Universidad de Zaragoza) ; Marco, P. ; Oria, R. (Universidad de Zaragoza) ; Blanco, D. (Universidad de Zaragoza) ; Venturini, M.E. (Universidad de Zaragoza)

Resumen: The aim of this work was to evaluate the effects of different preservation methods (freeze-drying, hot-air drying, freezing and canning) on the aroma profile of T. melanosporum truffles. Volatile organic compounds (VOCs) were extracted by solid-phase microextraction (SPME) and analysed by gas-chromatography olfactometry to monitor changes occurring in key-aroma compounds. Samples were also submitted to descriptive sensory analysis by a panel of trained judges, with the aim of correlating both sets of data. Freeze-drying - and to a lesser extent hot-air drying - were the only treatments able to retain key-compounds such as dimethylsulphide (DMS) and dimethyldisulphide (DMDS), evoking the aroma typically associated with fresh truffle. Principal component analysis (PCA) performed on the descriptive data showed the sensorial proximity between fresh and freeze-dried truffle, and also the differences between them and those frozen and canned. Despite some differences in the odour volatile profile of fresh and freezed-dried truffles (mainly the lack of 2, 3-butanedione and branched ethyl esters), freeze-drying is the most suitable technique for preserving the overall original aroma of fresh truffle. Several key-odour compounds - mainly unsaturated linear chain carbonyl compounds, sulphur and pyrrole derivates - emerge as biomarkers of the studied technologies.

Idioma: Inglés

DOI: 10.1016/j.lwt.2017.02.009

Año: 2017

Publicado en: LWT 80 (2017), 84-91
ISSN: 0023-6438

Factor impacto JCR: 3.129 (2017)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 24 / 133 = 0.18 (2017) - Q1 - T1

Factor impacto SCIMAGO: 1.339 - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/ES/DGA/229402-1

Tipo y forma: Artículo (PostPrint)

Área (Departamento): Área Nutrición Bromatología (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)