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The Burgundy truffle, a quality product with high added value

Year: 2025

Type: article

Abstract: Characterize the aromatic complexity, set up sensory analysis sessions, develop methods and tools for the analysis of the chemical compounds responsible for the odor as well as molecular tools to determine the geographical origin of the truffles.

Source: Zenodo (CERN European Organization for Nuclear Research)

DOI: 10.5281/zenodo.15342282

Authors: Chapelet, Benjamin, Snoussi, Bilal

Institution: Centre National de la Propriété Forestière

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W6949482655

FWCI:

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