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The volatile organic compounds of black truffle (Tuber melanosporum Vitt.) from Middle Italy

โœ Scribed by Franco Bellesia; Adriano Pinetti; Alberto Bianchi; Bruno Tirillini

Book ID
101279768
Publisher
John Wiley and Sons
Year
1998
Tongue
English
Weight
124 KB
Volume
13
Category
Article
ISSN
0882-5734

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โœฆ Synopsis

The volatile organic compounds released by Tuber melanosporum Vitt. and the variation induced by the storage temperature were determined by purge and trap methods. Two aldehydes (2-and 3-methylbutanal) and two alcohols (2-and 3-methylbutanol) play an impact role, while sulphur compounds, present at trace levels, may round o the ยฏavour. On storage all these compounds are lost by oxidation or evaporation, but at 08C a strong amylic fermentation occurs, resulting in an increase of the impact compounds concentrations.

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