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

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°C a strong amylic fermentation occurs, resulting in an increase of the impact compounds concentrations. © 1998 John Wiley & Sons, Ltd.