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

► Data show that freezing change the odour profile of Tuber melanosporum. ► The main difference after freezing process consists of the loss of freshness. ► Quantitatively, frozen samples are richer in 1-octen-3-ol, 1-octen-3-one, diacetyl. ► Methional and some phenols may be used as markers of freezing time. ► 1-Octen-3-one is suggested as a general marker of freezing process.