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Food Chem

Title:		Chemical and sensory effects of the freezing process on the aroma profile of black truffles (Tuber melanosporum)
Author(s):		Cullere L; Ferreira V; Venturini ME; Marco P; Blanco D;
Address:		"Laboratory for Aroma Analysis and Enology, Aragon Institute of Engineering Research (I3A), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain. lcullere@unizar.es"
Journal Title:		Food Chem
Year:		2013
Volume:		20120825
Issue:		2
Page Number:		518 - 525
DOI:		10.1016/j.foodchem.2012.08.030
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The aim of this work was to evaluate the effect of freezing black truffles (Tuber melanosporum) on their aroma both in sensory and chemical terms. The truffles were frozen at temperatures of -20 to -80 degrees C. Descriptive and discriminative sensory and chemical analyses, based on headspace solid phase microextraction followed by gas chromatography-mass spectrometry analysis (HS-SPME-GC-MS), were carried out after 1, 20, 40 and 60 days. Fifteen compounds with high aromatic potential in truffles were determined. Their selective ion peak areas were calculated, summed and expressed as percentage of active odour compound, in order to monitor changes in odour profile. The aroma of frozen truffles differed significantly from the aroma of fresh truffles. Volatile composition data revealed that T. melanosporum aromatic profile is deeply modified as a consequence of a freezing process. These aromatic changes could explain the loss of freshness observed in all frozen truffles. Methional and some phenols were suggested as markers of freezing time. Interestingly, 1-octen-3-one appeared as a general marker of freezing process"
Keywords:		Adult Ascomycota/*chemistry Cold Temperature Female Food Handling/*methods Gas Chromatography-Mass Spectrometry Humans Male Middle Aged Taste Volatile Organic Compounds/*analysis;
Notes:		"MedlineCullere, Laura Ferreira, Vicente Venturini, Maria E Marco, Pedro Blanco, Domingo eng Evaluation Study Research Support, Non-U.S. Gov't England 2012/11/06 Food Chem. 2013 Jan 15; 136(2):518-25. doi: 10.1016/j.foodchem.2012.08.030. Epub 2012 Aug 25"