Effects of Storage in an Active and Spontaneous Controlled O2/CO2 Atmosphere on Volatile Flavor Components and the Microbiome of Truffles
Qiang Li,
Haiyang Hu,
Xingyi Tan
et al.
Abstract:This study explored the potential to improve the storage quality and prolong the shelf life of truffles by storing them in a modified atmosphere fresh-keeping box with sealed gas components of Active Modified Atmosphere Packaging (AMAP, 40% O 2 + 60% CO 2 ) at 4 °C. During the storage period, a total of 63 volatile components in 10 categories were detected, with aldehydes being the most abundant and the relative content of ethers being the highest. The relative odor activity value and principal component analy… Show more
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