000061448 001__ 61448
000061448 005__ 20170612112601.0
000061448 0247_ $$2doi$$a10.1016/j.foodchem.2012.08.030
000061448 0248_ $$2sideral$$a78740
000061448 037__ $$aART-2013-78740
000061448 041__ $$aeng
000061448 100__ $$0(orcid)0000-0003-4507-1323$$aCulleré, Laura.$$uUniversidad de Zaragoza
000061448 245__ $$aChemical and sensory effects of the freezing process on the aroma profile of black truffles (Tuber melanosporum)
000061448 260__ $$c2013
000061448 5060_ $$aAccess copy available to the general public$$fUnrestricted
000061448 5203_ $$aThe 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 °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.
000061448 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000061448 590__ $$a3.259$$b2013
000061448 591__ $$aCHEMISTRY, APPLIED$$b9 / 70 = 0.129$$c2013$$dQ1$$eT1
000061448 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b10 / 121 = 0.083$$c2013$$dQ1$$eT1
000061448 591__ $$aNUTRITION & DIETETICS$$b22 / 78 = 0.282$$c2013$$dQ2$$eT1
000061448 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000061448 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, Vicente$$uUniversidad de Zaragoza
000061448 700__ $$0(orcid)0000-0001-6316-385X$$aVenturini, M.E.$$uUniversidad de Zaragoza
000061448 700__ $$0(orcid)0000-0003-3384-7534$$aMarco, P.
000061448 700__ $$0(orcid)0000-0001-6739-5375$$aBlanco, Domingo$$uUniversidad de Zaragoza
000061448 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDepartamento de Química Analítica$$cQuímica Analítica
000061448 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDepartamento de Producción Animal y Ciencia de los Alimentos$$cNutrición y Bromatología
000061448 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDepartamento de Producción Animal y Ciencia de los Alimentos$$cTecnología de Alimentos
000061448 773__ $$g136, 2 (2013), 518-525$$pFood chem.$$tFOOD CHEMISTRY$$x0308-8146
000061448 8564_ $$s371119$$uhttp://zaguan.unizar.es/record/61448/files/texto_completo.pdf$$yPostprint
000061448 8564_ $$s34171$$uhttp://zaguan.unizar.es/record/61448/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000061448 909CO $$ooai:zaguan.unizar.es:61448$$particulos$$pdriver
000061448 951__ $$a2017-06-12-09:14:04
000061448 980__ $$aARTICLE