Black Truffle Aroma Evaluation: SPME-GC-MS vs. Sensory Experts

Nowadays, the truffle aroma attribute is not included as a quality parameter in the current recommendation that explains the truffle quality (UNECE standard 53 FFV3) and establishes the truffle commercial categories. However, the aroma is the main reason why truffles are worldwide appreciated. Indee...

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Principais autores:	Eva Tejedor-Calvo, Sergi García-Barreda, Sergio Sánchez, María Ángeles Sanz, Pedro Marco
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2024-03-01
Serija:	Foods
Teme:	<i>Tuber melanosporum</i> black truffle trained panel volatile organic compounds sensory analysis
Online dostop:	https://www.mdpi.com/2304-8158/13/6/837
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