Effects of freeze-drying treatment on the aromatic profile of tuber spp. truffles

The influence of lyophilization on the aromatic profile of two different truffles from Spain (Tuber melanosporum and Tuber aestivum) and a cultivated truffle (Tuber indicum) was evaluated by means of the headspace analysis. The volatile compounds were separated by gas chromatography and identified by mass spectrometry. The truffle aroma contained the characteristic compounds, such as 2-methyl-1-propanol, 2-methyl-1-butanol and dimethyl sulfide. Lyophilization and the subsequent rehydration of the truffles did not affect significantly the aroma profile of T.melanosporum; however, the volatile contents of T.indicum were slightly modified and those of T.aestivum changed after the treatment, in terms of reducing the 2-butanol and 2-butanone percentages and increasing the 2-methylpropanal, 2-methylbutanal and 3-methylbutanal concentrations. From this study, we can conclude that truffle aromatic profile of the species T.melanosporum and T.indicum is mainly maintained after lyophilization whereas T.aestivum profile is substantially modified. © 2014 Wiley Periodicals, Inc.

Bibliographic Details

Main Authors:	Palacios, I., Guillamón Fernández, Eva, García Lafuente, Ana María, Villares, A.
Format:	artículo biblioteca
Language:	English
Published:	John Wiley & Sons 2014
Online Access:	http://hdl.handle.net/20.500.12792/3283 http://hdl.handle.net/10261/289757
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