With the fluctuation of truffle market, the prices of truffles for restaurants and/or for end consumers can be very variable. This implies the use of less expensive truffle based additions, such as truffle oils and tartufatas (mixture or mushrooms and truffle, used as side dishes, or as a main ingredient for truffle based pates and sauces). Since the odor of fresh truffles are volatile and more mild than their replacements (truffle oils), the objective of this text is to educate the end consumer on differences between the raw truffle material and processed ingredients found in grocery stores.
Odor origin of fresh and processed truffles
- Category: Wild Mushrooms & Truffles
- Themes: Profitability
- Position in the value chain: Secondary industry
- Type: Practice
- Scale: National
- Country: Croatia
Factsheet Developed by:
- FACTSHEET OBJECTIVE
- Keywords: food label, odor, odor origin, production, truffles
DOWNLOAD FACTSHEET:
More from Repository
Cork, Wild Nuts & Berries
Solve the problem of the fragility of oak acorns used for reforestation and animal feed by improving the process of their conservation for a period
Aromatic & Medicinal Plants
The aim of this work was to evaluate the outcome of PPT content between ultrasound-assisted extraction and the conventional maceration extraction techniques.
Cork
The aim is to monitor the population densities of the lepidopteran defoliator Lymantria dispar in Sardinian oak woodlands. This is done through egg mass counts
Resins
This work seeks to analyze the causes of the decay processes observed in mixed pine forests of Pinus pinaster in Central Spain at its dry limit. This
Resins
The standardisation study facilitates the inclusion of wood from resin tapped pines in the Spanish standard UNE 56544 (Visual classification of sawn wood for structural
Aromatic & Medicinal Plants
The purpose of the traceability system is to link the final product made from aromatic or medicinal plants to the place of origin, specie of
