Table 1: Effects of repeated freeze-thaw treatment on the aroma attribute(s) in the submerged fermentation of T. melanosporum.

From: Aroma improvement by repeated freeze-thaw treatment during Tuber melanosporum fermentation

 Controla1 cycleb3 cycles5 cycles10 cycles
Day 1medium, alcohol, sweetmedium, sweetmedium, sweet, earthymedium, sweet, earthymedium, sweet, mushroom
Day 2medium, alcohol, flowery, sweetmedium, sweetalcohol, flowery, sweet, mushroommedium, alcohol, flowery, sweet, mushroommedium, alcohol, green, sweet, mushroom
Day 3alcohol, fruity, sweetalcohol, flowery, fruity, sweet, sulfurousalcohol, flowery, sweet, sulfurousalcohol, flowery, fruity, green, sweet, sulfurousalcohol, flowery, fruity, sweet, sulfurous, mushroom
Day 4alcohol, flowery, fruity, sweetalcohol, flowery, green, sweetalcohol, fruity, sweet, earthyalcohol, flowery, fruity, sweet, sulfurousalcohol, flowery, fruity, sweet, sulfurous
Day 5alcohol, flowery, fruity, green, sweetalcohol, flowery, sweetalcohol, flowery, fruity, green, sweetalcohol, flowery, fruity, sweetalcohol, flowery, fruity, sweet
Day 6alcohol, flowery, fruity, sweet, hayalcohol, flowery, fruity, green, sweet, sulfurousalcohol, flowery, fruity, green, sweet, moldalcohol, flowery, green, sweet, moldalcohol, flowery, fruity, sweet, mold
Day 7alcohol, flowery, fruity, sweet, earthy, moldalcohol, flowery, sweet, moldalcohol, fruity, sweet, hay, moldalcohol, flowery, green, sweet, moldalcohol, flowery, green, mold
Day 8sweet, moldflowery, sweet, hay, moldalcohol, sweet, moldsweet, moldalcohol, earthy, mold
  1. aFermentation sample without RFTT.
  2. bFermentation sample frozen at −20 °C for 55 min, then thawed at 30 °C for 5 min with 1 cycle.