Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10540378 | Food Chemistry | 2013 | 8 Pages |
Abstract
⺠Data show that freezing change the odour profile of Tuber melanosporum. ⺠The main difference after freezing process consists of the loss of freshness. ⺠Quantitatively, frozen samples are richer in 1-octen-3-ol, 1-octen-3-one, diacetyl. ⺠Methional and some phenols may be used as markers of freezing time. ⺠1-Octen-3-one is suggested as a general marker of freezing process.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Laura Culleré, Vicente Ferreira, MarÃa E. Venturini, Pedro Marco, Domingo Blanco,