Abstract
Tuber melanosporum (TM), also known as Black Truffle, was packed and stored at 4 °C under reduced atmospheric pressure or modified atmospheres for four weeks. Principal component analysis was applied to correlate the antioxidant power of the EtOH extracts with their chemical composition determined by HPLC-HRMS. Targeted MS/MS analysis was applied to characterize the freshness and degradation markers identified.