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Food Chem

Title:		Black truffle aroma transfer kinetics to food matrices
Author(s):		Tejedor-Calvo E; Garcia-Barreda S; Sanz MA; Gracia AP; Sanchez S; Marco P;
Address:		"Department of Plant Science, Agrifood Research and Technology Centre of Aragon (CITA). Avda. Montanana 930, 50059 Zaragoza, Spain. Electronic address: etejedor@cita-aragon.es. Department of Plant Science, Agrifood Research and Technology Centre of Aragon (CITA). Avda. Montanana 930, 50059 Zaragoza, Spain. Laboratories and Technological Assistance, Agrifood Research and Technology Centre of Aragon (CITA), Avda. Montanana, 50059 Zaragoza, Spain. Plant Food Research Group, Department of Food Technology, University of Zaragoza-IA2 (Zaragoza University-CITA), C/Miguel Servet 177, 50013 Zaragoza, Spain"
Journal Title:		Food Chem
Year:		2023
Volume:		20230228
Issue:
Page Number:		135814 -
DOI:		10.1016/j.foodchem.2023.135814
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Nowadays black truffles are so highly valued that truffled products are available in supermarkets whereas fresh truffle is mainly used in the restaurants. It is known that truffle aroma can change because heat treatments, but there is no scientific evidence about what molecules are transferred, in which concentration, and how much time is needed to aromatize products with truffle. In this study, four different fat-based food products (milk, sunflower oil, grapeseed oil and egg's yolk), were used to study black truffle (Tuber melanosporum) aroma transference for 14 days. Gas chromatography and olfactometry results showed different volatile organic compounds profile depending on the matrix used. After 24 h, some key truffle aromatic compounds were detected in all the food matrices. Among them, grape seed oil was the most aromatized product probably because of its odorless properties. According to our results, dimethyl disulphide, 3-methyl-1-butanol and 1-octen-3-one odorants showed the highest aromatization power"
Keywords:		Odorants/analysis Gas Chromatography-Mass Spectrometry *Ascomycota/chemistry *Volatile Organic Compounds/analysis *Biological Products Oils Aromatic compounds Aromatization Olfactometry Tuber melanosporum;
Notes:		"MedlineTejedor-Calvo, Eva Garcia-Barreda, Sergi Sanz, Maria Angeles Gracia, Ana Pilar Sanchez, Sergio Marco, Pedro eng England 2023/03/11 Food Chem. 2023 Aug 15; 417:135814. doi: 10.1016/j.foodchem.2023.135814. Epub 2023 Feb 28"