Aroma composition of commercial truffle flavoured oils: does it really smell like truffle?
2018
Campo, E. | Guillen, S. | Marco, P. | Antolin, A. | Sanchez, C. | Oria, R. | Blanco, D.
The present study analyzes the aromatic and odour volatile profiles of truffle flavoured oils commercialized as “black truffle oil”. The aim of this work is twofold: to define the sensory space associated to these products and to explore the possible fraudulent use of artificial flavouring agents not properly identified on the label. For this purpose, 12 commercial truffle flavoured oils available in the Spanish market were submitted to descriptive sensory analysis by a trained panel. The three oils presenting the most interesting profile (in terms of odour nature and/or complexity) were also analyzed by olfactometric analysis, in order to identify the chemical compounds responsible on their aroma. The correlation of sensory and olfactometric data made it possible to understand some of the sensory differences observed among samples, as well as to identify irregularities with respect to the ingredients labelling of some of the studied samples.
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