000075596 001__ 75596
000075596 005__ 20210204133438.0
000075596 0247_ $$2doi$$a10.1016/j.lwt.2017.02.009
000075596 0248_ $$2sideral$$a98958
000075596 037__ $$aART-2017-98958
000075596 041__ $$aeng
000075596 100__ $$0(orcid)0000-0002-9544-6026$$aCampo, E.$$uUniversidad de Zaragoza
000075596 245__ $$aWhat is the best method for preserving the genuine black truffle (Tuber melanosporum) aroma? An olfactometric and sensory approach
000075596 260__ $$c2017
000075596 5060_ $$aAccess copy available to the general public$$fUnrestricted
000075596 5203_ $$aThe 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.
000075596 536__ $$9info:eu-repo/grantAgreement/ES/DGA/229402-1
000075596 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000075596 590__ $$a3.129$$b2017
000075596 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b24 / 133 = 0.18$$c2017$$dQ1$$eT1
000075596 592__ $$a1.339$$b2017
000075596 593__ $$aFood Science$$c2017$$dQ1
000075596 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000075596 700__ $$aMarco, P.
000075596 700__ $$0(orcid)0000-0001-8836-1983$$aOria, R.$$uUniversidad de Zaragoza
000075596 700__ $$0(orcid)0000-0001-6739-5375$$aBlanco, D.$$uUniversidad de Zaragoza
000075596 700__ $$0(orcid)0000-0001-6316-385X$$aVenturini, M.E.$$uUniversidad de Zaragoza
000075596 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000075596 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000075596 773__ $$g80 (2017), 84-91$$pLebensm.-Wiss. Technol.$$tLWT$$x0023-6438
000075596 8564_ $$s167693$$uhttps://zaguan.unizar.es/record/75596/files/texto_completo.pdf$$yPostprint
000075596 8564_ $$s36482$$uhttps://zaguan.unizar.es/record/75596/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000075596 909CO $$ooai:zaguan.unizar.es:75596$$particulos$$pdriver
000075596 951__ $$a2021-02-04-13:33:13
000075596 980__ $$aARTICLE