Evaluation of White Truffle's Aroma with Panelists and a Gas Sensor Array

摘要

In this work an array of six quartz microbalances (QMBs) coated with different metalloporphyrins has been used for measuring truffles headspace. The aroma of each truffle has been also tested by a group of expert panelists, scoring it in the range from zero to three. A PLS-DA model built on the QMB array responses have been used to predict panelists evaluations, giving very good results.