Many post-harvest technologies have been applied to prolong the shelf life of black truffles;
however, most of them negatively modify the genuine fresh truffle aroma. A novel edible …

Black truffle (Tuber melanosporum) is one of the most appreciated fungi in the world mainly
due to its aromatic properties. In the emerging markets such as Argentina, the aroma of …

Nowadays black truffles are so highly valued that truffled products are available in
supermarkets whereas fresh truffle is mainly used in the restaurants. It is known that truffle …

Although only a few species of Tuber account for the major truffle sales volume, many
species that are not considered delicacies are finding their way to the market, especially in …

The enticing aroma of truffles is a key factor for their culinary value. Although all truffle
species tend to be pricy, the most intensely aromatic species are the most sought after …

Nowadays, the truffle aroma attribute is not included as a quality parameter in the current
recommendation that explains the truffle quality (UNECE standard 53 FFV3) and establishes …