Chemical and sensory effects of the freezing process on the aroma profile of black truffles (Tuber melanosporum)

Food Chemistry

Volumn 136, Issue 2, 2013, Pages 518-525

  Culleré, Laura ^a   Ferreira, Vicente ^a   Venturini, María E ^a   Marco, Pedro ^a   Blanco, Domingo ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

1 Octen 3 one; Aroma; Black truffle; Freezing markers; Freezing storage; Freshness; Tuber melanosporum

Indexed keywords

1-OCTEN-3-ONE; AROMA; BLACK TRUFFLES; FRESHNESS; TUBER MELANOSPORUM;

AROMATIZATION; CHEMICAL ANALYSIS; DIGITAL STORAGE; GAS CHROMATOGRAPHY; PHENOLS; TUBES (COMPONENTS);

FREEZING;

DIMETHYL SULFOXIDE; METHANETHIOL; PHENOL DERIVATIVE;

AROMA; ARTICLE; CALCULATION; CHEMICAL ANALYSIS; DESCRIPTIVE RESEARCH; FREEZING; MASS FRAGMENTOGRAPHY; NONHUMAN; ODOR; SENSORY ANALYSIS; SOLID PHASE MICROEXTRACTION; TUBER (GENUS); TUBER MELANOSPORUM;

ADULT; ASCOMYCOTA; COLD TEMPERATURE; FEMALE; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MALE; MIDDLE AGED; TASTE; VOLATILE ORGANIC COMPOUNDS;

TUBER (TRUFFLE); TUBER MELANOSPORUM;

EID: 84869049632     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.08.030     Document Type: Article

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