Volatile Compounds of the White Truffle (Tuber magnatum Pico) from Middle Italy

Abstract

The concentrations of the volatile components of the white truffle (Tuber magnatum 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 0°C 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.