Volatile Compounds of the White Truffle
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Franco Bellesia; Adriano Pinetti; Alberto Bianchi; Bruno Tirillini
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Article
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1996
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John Wiley and Sons
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English
โ 349 KB
๐ 1 views
The concentrations of the volatile components of the white truffle (Tuber magnaturn Pico), determined by purge and trap methods, showed the impact role of 2,4-dithiapentane. The degradation of the aroma showed great dependence on the storage conditions. At 0ยฐC amyl alcohols are released, while at ro