Truffle, Perigord

The volatile constituents of canned Black Perigord Truffles (Tuber Melanosporum) were analysed by dynamic headspace concentration gas chromatography - mass spectrometry. A total of 36 compounds were identified and described for the first time as canned black truffle aroma constituents. The modification of flavor and the possible formation of the compounds due to the heating treatment are discussed. 

Black Perigord truffles (Tuber Melanosporum) are underground mushrooms that grow in symbiosis with certain trees, especially... 

The volatile compounds in the atmosphere of cold stored Black Perigord Truffles (Tuber Melanosporum) were adsorbed onto a Tenax trap by means of a vacuum pump. The efficiency of the sampling method was sensorially validated. The volatiles eluted from the trap by heat desorption were analysed by capillary gas chromatography - mass spectrometry. A total of 26 compounds was identified. Their contribution to the final aroma impression was discussed. 

The aims of this study were to evaluate the efficiency of our sampling method for trapping volatile components important to the aroma of Black Perigord Truffles, eind the cinalysis of minor volatiles via their identifcation with capillary gas chromatography-mass spectrometry. 

Plant material Fresh Black Perigord Truffles (Tuber Melanosporum) for analysis were purchased by Pebeyre Ltd., a company specializing in truffle marketing. Collected essentially in the South East of France, they were fully ripe (4) and released their characteristic aroma. Received the day after gathering in wicker-baskets,-truffles were hsmd-picked and then stocked in a cold storage of 15 m. ... 

Several sulfur compounds have been detected as volatile constituents of truffles. 2,4-Dithiapentane is a major component of the volatile aromatic compounds of the Italian white truffle, Tuber magnatum. Over 120 compounds have been detected in the black Perigord truffle, T. melanosporum. These include dimethyl sulfide, 2-methylbutanol, 2-methylpropanal and2-methylpropan-l-ol. The nutty and earthy flavour is attributed to anisoles and polymethoxybenzenes. Truffles also produce a volatile steroid, androst-16-en-3-one (7.67), which when more concentrated has an unpleasant smell. The combination of these compounds produces an odour that is a powerful animal attractant. The capacity of animals to detect the presence of underground black truffles by these substances has been evaluated by burying samples of the different compounds. The animals located the dimethyl sulfide lure as well as the black truffle flavouring. 

The best French truffles come from Perigord and Haute Provence they have their strongest taste around the month offanuarf. 

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