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° a strong amylic fermentation occurs, resulting in an increase of the impact compounds concentrations.
The volatile organic compounds of black truffle (Tuber melanosporum Vitt.) from middle Italy / Bellesia, Franco; Pinetti, Adriano; Bianchi, A; Tirillini, B.. - In: FLAVOUR AND FRAGRANCE JOURNAL. - ISSN 0882-5734. - STAMPA. - 13:(1998), pp. 56-58.
The volatile organic compounds of black truffle (Tuber melanosporum Vitt.) from middle Italy
BELLESIA, Franco;PINETTI, Adriano;
1998
Abstract
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° a strong amylic fermentation occurs, resulting in an increase of the impact compounds concentrations.
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