Impact of different processing techniques on the key volatile profile, sensory, and consumer acceptance of black truffle (Tuber melanosporum Vittadini)

ABSTRACT: Fresh truffles which include black truffle (Tuber melanosporum Vittadini) deteriorate and lose aroma rapidly after harvest; therefore, postharvest processing via freeze‐drying or encapsulation is an option to preserve truffle aroma for extended supply. However, the aroma profile that direc...

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Detalles Bibliográficos
Autores principales: Phong, Win Nee, Sung, Billy, Cao, Zhanglong, Gibberd, Mark R, Dykes, Gary A., Payne, Alan D., Coorey, Ranil
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Sensory and Consumer Sciences
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9804947/
https://www.ncbi.nlm.nih.gov/pubmed/35975798
http://dx.doi.org/10.1111/1750-3841.16275

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9804947/
https://www.ncbi.nlm.nih.gov/pubmed/35975798
http://dx.doi.org/10.1111/1750-3841.16275

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