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Volatile compounds of the white truffle (Tuber magnatum Pico) from Middle Italy


Volatile compounds of the white truffle (Tuber magnatum Pico) from Middle Italy



Flavour and Fragrance Journal 11(4): 239-243



ISSN/ISBN: 0882-5734

DOI: 10.1002/(sici)1099-1026(199607)11:4<239::aid-ffj573>3.0.co;2-a

Analysis of the volatile components of the white truffle (collected in central Italy), by purge and trap methods, showed the important contribution of 2,4-dithiapentane to the aroma. Tubers were stored at either 0 or 25 degrees C. Aroma degradation showed great dependence on the storage conditions. At 0 degrees , there was only a slow decrease in 2,4-dithiapentane concentration, and amyl alcohols were released.

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Accession: 003011728

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