Categoría: Flavors

CHARACTERIZATION OF TRUFFLE-FLAVOURED OILS COMPARED TO VOLATILE ORGANIC COMPOUNDS (VOCS) OF TUBER MELANOSPORUM TRUFFLES USING SENSORY AND CHROMATOGRAPHIC ANALYSIS BY HS-SPME/GC-MS

The secret of the great popularity of truffles lies mainly in their volatile organic compounds (VOCs), which produce their characteristic smell. This paper provides an overview of truffles in general as well as of their origin and their physicochemical, nutritional, organoleptic and biological properties. As an example of the volatile…