000079531 001__ 79531
000079531 005__ 20210204133439.0
000079531 0247_ $$2doi$$a10.17660/ActaHortic.2018.1194.162
000079531 0248_ $$2sideral$$a106511
000079531 037__ $$aART-2018-106511
000079531 041__ $$aeng
000079531 100__ $$0(orcid)0000-0002-9544-6026$$aCampo, E.
000079531 245__ $$aAroma composition of commercial truffle flavoured oils: does it really smell like truffle?
000079531 260__ $$c2018
000079531 5060_ $$aAccess copy available to the general public$$fUnrestricted
000079531 5203_ $$aThe present study analyzes the aromatic and odour volatile profiles of truffle flavoured oils commercialized as “black truffle oil”. The aim of this work is twofold: to define the sensory space associated to these products and to explore the possible fraudulent use of artificial flavouring agents not properly identified on the label. For this purpose, 12 commercial truffle flavoured oils available in the Spanish market were submitted to descriptive sensory analysis by a trained panel. The three oils presenting the most interesting profile (in terms of odour nature and/or complexity) were also analyzed by olfactometric analysis, in order to identify the chemical compounds responsible on their aroma. The correlation of sensory and olfactometric data made it possible to understand some of the sensory differences observed among samples, as well as to identify irregularities with respect to the ingredients labelling of some of the studied samples.
000079531 536__ $$9info:eu-repo/grantAgreement/ES/DGA/229402-1
000079531 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000079531 592__ $$a0.185$$b2018
000079531 593__ $$aHorticulture$$c2018$$dQ4
000079531 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000079531 700__ $$aGuillén, S.
000079531 700__ $$aMarco, P.
000079531 700__ $$aAntolin, A.
000079531 700__ $$aSánchez, C.
000079531 700__ $$0(orcid)0000-0001-8836-1983$$aOria, R.$$uUniversidad de Zaragoza
000079531 700__ $$0(orcid)0000-0001-6739-5375$$aBlanco, D.$$uUniversidad de Zaragoza
000079531 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000079531 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000079531 773__ $$g1194 (2018), 1133-1139$$pActa hortic.$$tActa Horticulturae$$x0567-7572
000079531 8564_ $$s164990$$uhttps://zaguan.unizar.es/record/79531/files/texto_completo.pdf$$yPostprint
000079531 8564_ $$s104570$$uhttps://zaguan.unizar.es/record/79531/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000079531 909CO $$ooai:zaguan.unizar.es:79531$$particulos$$pdriver
000079531 951__ $$a2021-02-04-13:33:16
000079531 980__ $$aARTICLE