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Marco P - Autor o Coautor
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Effect of lyophilisation in the black truffle (Tuber melanosporum) aroma: A comparison with other long-term preservation treatments (freezing and sterilization)

Publicado en:Acta Horticulturae. 1194 831-838 - 2018-04-04 1194(), doi: 10.17660/ActaHortic.2018.1194.117

Marco P;


Centro de Investigación y Tecnología Agroalimentaria de Aragón - Entidad de origen
Instituto Universitario de Investigación Mixto Agroalimentario de Aragón (IA), Universidad de Zaragoza/CITA, Facultad de Veterinaria, C/ Miguel Servet nº177, Zaragoza, CP: 50013, Spain - Autor o Coautor


Resúmen: © 2018 International Society for Horticultural Science. All rights reserved. The aim of this work was to evaluate the effect of different preservation methods (freeze-drying or lyophilisation, traditional freezing and canning) on the aroma profile of Tuber melanosporum truffles. Volatile compounds were extracted by a solid-phase microextraction (SPME) technique and further analysed by gas-chromatography olfactometry, in order to monitor changes occurring in key-aroma compounds as a result of the technology applied. Samples were also submitted to descriptive sensory analysis by a panel of trained judges, and to a preference (ranking) test by a group of truffle experts. Data revealed that the aromatic profile of T. melanosporum freeze-drying truffle was less modified with respect to the genuine truffle aroma than the rest of products. Freeze-drying was the only treatment able to keep truffle key-compounds such as dimethylsulphide (DMS) and dimethyldisulphide (DMDS), evoking a typical black olives aroma. On the contrary, several aldehyde compounds (methional, hexanal and Z-4-heptenal) appeared as important odour molecules, which could influence the final aroma of the product. Descriptive analysis and expert’s ranking showed the relative proximity among fresh and freezed-drying truffle, and confirmed the deep changes occurring in aroma as a consequence of the traditional freezing and canning process. Freeze-drying arises therefore as an adequate technique to better preserve the original aroma of fresh truffle.

Palabras clave: Freezed-drying; Olfactometry; Preservation methods; Sensory profile; Truffle aroma

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