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Modification of volatile compounds during truffle (Tuber magnatum Pico) quick freezing.

Variazioni dei composti volatili durante la surgelazione del Tuber magnatum Pico.

Author(s) : BELLESIA F., BIANCHI A., PINETTI A., TIRILLINI B.

Type of article: Article

Summary

Volatile compounds are very important for the aroma of white truffles. After studies on the evolution of volatile compounds at 0 deg C and at room temperature, the authors examine in this article the variations during quick-freezing. Oxidation and fermentation processes occur and result in a greater variety of volatile compounds as well as the disappearance of the compounds responsible for the typical flavour.

Details

  • Original title: Variazioni dei composti volatili durante la surgelazione del Tuber magnatum Pico.
  • Record ID : 1999-0982
  • Languages: Italian
  • Source: Riv. ital. EPPOS - n. 23
  • Publication date: 1997/12
  • Document available for consultation in the library of the IIR headquarters only.

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