| ≥1 piece |
The black truffle is perhaps the most select member of the fungal foods family. Whilst it contains familiar volatiles such as 1-octen-3-ol 55, the key character impact material is bis(methylthio)methane (2,4-dithiapentane, truffle sulphide) 58. This has the very powerful earthy-alliaceous aroma associated with the truffle; also present is tris(methylthiomethane) (3-methylthio-2,4-dithiapentane, methylidynetris(methyl sulphide), ‘manxane’) 59, with an aroma more reminiscent of the white truffle. Also very recently identified in white truffle is the isomer of 59, 2,4,6-trithiheptane 60.