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Volatile compounds of the white truffle (Tuber magnatum Pico) from Middle Italy.

Author(s) : BELLESIA F., PINETTI A., BIANCHI A., TIRILLINI B.

Type of article: Article

Summary

Analysis of the volatile components of the white truffle (collected in central Italy) by purge and trap methods, showed the important contribution of 2,4-dithiapentane to the aroma. Tubers were stored at either 0 or 25 deg C. Aroma degradation showed great dependence on the storage conditions. At 0 deg C, there was only a slow decrease in 2,4-dithiapentane concentration, and amyl alcohols were released. At room temperature, the conversion of 2,4-dithiapentane into dimethyl disulphide was a more important factor influencing flavour.

Details

  • Original title: Volatile compounds of the white truffle (Tuber magnatum Pico) from Middle Italy.
  • Record ID : 1998-1042
  • Languages: English
  • Source: Flavour Fragrance J. - vol. 11 - n. 4
  • Publication date: 1996

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