Enhanced Duration of Truffle Sauce Preservation due to Addition of Linoleic Acid

Table 1

Autoclaving conditions of truffle sauce with or without the addition of fatty acids.

Sample	Autoclaving conditions				Component
	ID	Duration	Temperature (°C)	Pressure (atm)
P1.C	A	10′	110	0.41	Standard sample
P1.1		10′	110	0.41	+stearic acid
P1.2		10′	110	0.41	+linoleic acid
P2.C	B	10′	121	1.02	Standard sample
P2.1		10′	121	1.02	+stearic acid
P2.2		10′	121	1.02	+linoleic acid
P3.C	C	3′	130	1.66	Standard sample
P3.1		3′	130	1.66	+stearic acid
P3.2		3′	130	1.66	+linoleic acid
P4.C	D	5′	130	1.66	Standard sample
P4.1		5′	130	1.66	+stearic acid
P4.2		5′	130	1.66	+linoleic acid