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Food Res Int

Title:		Aromatic changes in home-made truffle products after heat treatments
Author(s):		Tejedor-Calvo E; Morales D; Angeles Sanz M; Sanchez S; Marco P; Garcia-Barreda S;
Address:		"Department of Plant Science, Agrifood Research and Technology Centre of Aragon (CITA), Avda. Montanana 930, 50059 Zaragoza, Spain. Electronic address: etejedorc@aragon.es. Nutrigenomics Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, 43007 Tarragona, Spain. Laboratories and Technological Assistance, Agrifood Research and Technology Centre of Aragon (CITA), Avda. Montanana, 50059 Zaragoza, Spain. Department of Plant Science, Agrifood Research and Technology Centre of Aragon (CITA), Avda. Montanana 930, 50059 Zaragoza, Spain"
Journal Title:		Food Res Int
Year:		2023
Volume:		20221228
Issue:
Page Number:		112403 -
DOI:		10.1016/j.foodres.2022.112403
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"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"
Keywords:		*Hot Temperature *Volatile Organic Compounds/analysis Gas Chromatography-Mass Spectrometry Odorants/analysis Sulfur Aroma Honey Sunflower oil Trained panel Tuber melanosporum Volatile organic compounds;
Notes:		"MedlineTejedor-Calvo, Eva Morales, Diego Angeles Sanz, Maria Sanchez, Sergio Marco, Pedro Garcia-Barreda, Sergi eng Research Support, Non-U.S. Gov't Canada 2023/02/05 Food Res Int. 2023 Feb; 164:112403. doi: 10.1016/j.foodres.2022.112403. Epub 2022 Dec 28"