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

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dc.bibliographicCitation.issue6es_ES
dc.bibliographicCitation.stpage837es_ES
dc.bibliographicCitation.titleFoodsen
dc.bibliographicCitation.volume13es_ES
dc.contributor.authorTejedor Calvo, Evaes_ES
dc.contributor.authorGarcía Barreda, Sergies_ES
dc.contributor.authorSánchez Durán, Sergioes_ES
dc.contributor.authorSanz García, María Angeleses_ES
dc.contributor.authorMarco Montori, Pedroes_ES
dc.date.accessioned2024-03-14T19:21:23Z
dc.date.available2024-03-14T19:21:23Z
dc.date.issued2024es_ES
dc.date.updated2024-03-14T19:05:29Z
dc.description.abstractNowadays, 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. Indeed, more than 30 aromatic molecules compose it, and this is the reason why the human evaluation and identification of these odorants, without previous training, is quite subjective. Analytical techniques such as gas chromatography techniques, however, can establish an aromatic profile and detect potential aromatic markers. In this study, 16 tasting experts were trained to make more objective the truffle aroma evaluation and odorants identification. For this, a comparison between solid-phase microextraction gas chromatography coupled with mass spectrometry (SPME-GC-MS) and sensory expert evaluation was carried out in six sessions during different harvesting times in the black truffle season (December, January, and February). Both techniques were able to separate truffles depending on the harvesting time. Also, a list of volatile organic compounds related to the aromatic attributes was reported. This information will help to provide a more objective T. melanosporum truffle sensory evaluation.en
dc.description.otherTuber melanosporumen
dc.description.otherblack truffleen
dc.description.othertrained panelen
dc.description.othervolatile organic compoundsen
dc.description.othersensory analysisen
dc.description.sponsorshipEsta investigación fue financiada por la Unión Europea bajo "Horizonte 2020-el Programa Marco de Investigación e Innovación" (2014-2020) y el acuerdo de subvención del proyecto "Innovación en el cultivo de la trufa, conservación, transformación y gestión de los recursos de trufa silvestre", INTACT, número de proyecto 101007623.es_ES
dc.description.statusPublishedes_ES
dc.identifier.citationTejedor-Calvo, E., García-Barreda, S., Sánchez, S., Sanz, M. Á., & Marco, P. (2024). Black Truffle Aroma Evaluation: SPME-GC-MS vs. Sensory Experts. Foods, 13(6), Article 6. https://doi.org/10.3390/foods13060837
dc.identifier.issn23048158
dc.identifier.urihttp://hdl.handle.net/10532/6924
dc.language.isoenes_ES
dc.relation.datahttps://www.mdpi.com/article/10.3390/foods13060837/s1es_ES
dc.relation.doihttps://doi.org/10.3390/foods13060837es_ES
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivs 3.0 Spaines_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/es_ES
dc.subject.agrovocTuber melanosporumes
dc.subject.agrovocTrufa (hongo)es
dc.subject.agrovocEntrenamiento (educación)es
dc.subject.agrovocAnálisis organolépticoes
dc.subject.agrovocCromatografía de gaseses
dc.subject.agrovoccompuestos orgánicos volátileses
dc.titleBlack Truffle Aroma Evaluation: SPME-GC-MS vs. Sensory Expertsen
dc.typearticle*
dc.type.refereedRefereedes_ES
dc.type.specifiedArticlees_ES

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