Aromatic changes in home-made truffle products after heat treatments

Eva Tejedor-Calvo,Diego Morales,María Ángeles Sanz,Sergio Sánchez,Pedro Marco,Sergi García-Barreda

Food Research International（2023）

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摘要

•Truffle aromatic compounds can be trapped by sunflower oil and honey.•Fresh truffle is more suitable than freeze-dried in a 24 h aromatization process.•Sulphurous attributes were scored highly in fresh truffle home-made products.•Pasteurization is preferable to sterilization to preserve truffle aromatic compounds.

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关键词

Tuber melanosporum,Aroma,Trained panel,Volatile organic compounds,Honey,Sunflower oil

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