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Modification des composés volatils organiques pendant la surgélation des truffes (Tuber magnatum Pico).

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

Auteurs : BELLESIA F., BIANCHI A., PINETTI A., TIRILLINI B.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Variazioni dei composti volatili durante la surgelazione del Tuber magnatum Pico.
  • Identifiant de la fiche : 1999-0982
  • Langues : Italien
  • Source : Riv. ital. EPPOS - n. 23
  • Date d'édition : 12/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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