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The volatile organic compounds of black truffle ( Tuber melanosporum Vitt.) from Middle Italy
Author(s) -
Bellesia Franco,
Pinetti Adriano,
Bianchi Alberto,
Tirillini Bruno
Publication year - 1998
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/(sici)1099-1026(199801/02)13:1<56::aid-ffj692>3.0.co;2-x
Subject(s) - chemistry , fermentation , environmental chemistry , food science
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 off the flavour. On storage all these compounds are lost by oxidation or evaporation, but at 0°C a strong amylic fermentation occurs, resulting in an increase of the impact compounds concentrations. © 1998 John Wiley & Sons, Ltd.