Characterization of key aroma compounds in Burgundy truffle (proceedings)
2021
Andriot, Isabelle | Gourrat, Karine | Reynaud, Rémy | Cordelle, Sylvie | Peltier, Caroline | Berdeaux, Olivier | Lucchi, Géraldine | Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA) ; Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Université Bourgogne Franche-Comté [COMUE] (UBFC) | Projet FEADER BIJOU (truffe de Bourgogne, un produit de qualIté à forte valeur aJOUtée)
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Show more [+] Less [-]English. Burgundy truffle plays an important role in the region's economic market. One of the objectives of this project is to better understand the origin and diversity of Burgundy truffle aromas.Aroma compounds of Burgundy truffles were investigated with sensory evaluation (Quantitative Descriptive Analysis, QDA) and two physical-chemical methods:- An analysis by Dynamic HeadSpace (DHS) coupled with Gas Chromatography - Mass Spectrometry (GC-MS) for volatile organic compounds (VOCs) identification,- A new in vitro analytical method by Proton Transfer Reaction - Time of Flight - Mass Spectrometry (PTR-ToF-MS) to obtain an aroma mass fingerprint of all the samples.With these different methods, we showed that aroma compounds of truffles are different according to varieties, harvests places and seasons.
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