Article ID Journal Published Year Pages File Type
10540378 Food Chemistry 2013 8 Pages PDF
Abstract
► 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.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Chemical and sensory effects of the freezing process on the aroma profile of black truffles (Tuber melanosporum)
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