Truffles are highly valued by their aromatic properties and can aromatize food products.
However, the truffle aroma could be reduced or lost with heat treatments (pasteurization and …

Fresh truffles which include black truffle (Tuber melanosporum Vittadini) deteriorate and lose
aroma rapidly after harvest; therefore, postharvest processing via freeze‐drying or …

The price of the truffle species Tuber melanosporum and Tuber magnatum can be up to fifty
times higher, or even more, than the cheapest edible truffle species due to their appreciated …

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 …

Truffles are underground edible fungi that grow symbiotically with plant roots. They have
been globally considered as one of the most expensive foods because of their rarity, unique …

The aim of this work was to evaluate the effect of freezing black truffles (Tuber
melanosporum) on their aroma both in sensory and chemical terms. The truffles were frozen …

The aroma profile of raw truffles, of truffle sauces, and of natural and artificial truffle flavored
oils made from or made to imitate Tuber magnatum, Tuber melanosporum, and Tuber …

Truffles are considered one of the world's most highly prized foods mainly due to their
desirable organoleptic properties and rarity. However, truffles are seasonal (harvested …

Abstract White truffle (Tuber magnatum Pico) is one of the most valuable delicacies of the
Italian and French cuisine. Previous works on truffle aroma report sulfur compounds and …

The aim of this work was to evaluate the effect of different preservation methods (freeze-
drying or lyophilisation, traditional freezing and canning) on the aroma profile of Tuber …