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Storage of fresh truffles: how to maintain their aromatic potential.

Conservation de la truffe en frais : maintenir le potentiel aromatique.

Author(s) : AUBERT C., BONY P., MAZOLLIER J., et al.

Type of article: Article

Summary

Truffles have a high respiratory activity and a high level of contamination by the soil microflora, causing problems for fresh storage. Dry brushing is the most efficient preparation before cold storage. Cooling (-1 °C) is a valuable technique whose impact on the aromatic composition is different from to that of conventional storage. A significant decrease in all volatile compounds was observed. The level of alcoholic compounds was monitored. The level of alcoholic compounds decreased contrary to mode 4 °C, the reduction of the carbonyl compounds level was more pronounced, and the increase in phenolic compounds less marked. The use of semi-permeable film is also an interesting possibility, but first it is necessary to establish the impact of this technique on the final quality of truffles.

Details

  • Original title: Conservation de la truffe en frais : maintenir le potentiel aromatique.
  • Record ID : 2004-0183
  • Languages: French
  • Source: Infos Ctifl - n. 194
  • Publication date: 2003/09
  • Document available for consultation in the library of the IIR headquarters only.

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