๐”– Bobbio Scriptorium
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Volatile Compounds of the White Truffle (Tuber magnatum Pico) from Middle Italy

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

Book ID
101278861
Publisher
John Wiley and Sons
Year
1996
Tongue
English
Weight
349 KB
Volume
11
Category
Article
ISSN
0882-5734

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โœฆ Synopsis

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 room temperature the conversion of 2,4-dithiapentane into dimethyl disulphide becomes the most relevant alteration of the flavour.

๐Ÿ“œ SIMILAR VOLUMES

The volatile organic compounds of black
The volatile organic compounds of black truffle (Tuber melanosporum Vitt.) from Middle Italy
โœ Franco Bellesia; Adriano Pinetti; Alberto Bianchi; Bruno Tirillini ๐Ÿ“‚ Article ๐Ÿ“… 1998 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 124 KB ๐Ÿ‘ 1 views

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