The Burgundy truffle, a quality product with high added value

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.

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Publication Details

Journal
Zenodo (CERN European Organization for Nuclear Research)
Published
2025-05-05
DOI
https://doi.org/10.5281/zenodo.15342282
Primary Topic
Sensory Analysis and Statistical Methods
Type
article
Field-Weighted Citation Impact
0.00
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article

The Burgundy truffle, a quality product with high added value

Zenodo (CERN European Organization for Nuclear Research)
Sensory Analysis and Statistical Methods
article

The Burgundy truffle, a quality product with high added value

article en

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.

Zenodo (CERN European Organization for Nuclear Research)
Centre National de la Propriété Forestière (FR)
Openalex Percentile: Top 50%
Sensory Analysis and Statistical Methods
DOIOpen Access PDFOpenAlex
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The Burgundy truffle, a quality product with high added value · Zenodo (CERN European Organization for Nuclear Research) (2025) | TGRS Research Map | TGRS