Bellesia, F; Pinetti, A*; Bianchi, A; Tirillini, B

Journal of Essential Oil Research [J. Essent. Oil Res.], vol. 10, no. 5, pp. 483-488, Oct 1998

The volatile organic compounds of Tuber uncinatum and their headspace variations during storage are determined by purge and trap methodology. The main component was 2-methyl butanol, but 2,4-dithiapentane, previously found in more appreciated species of truffles, 2-thiapentane and 2-thia-3(Z)-pentene, which were present in lower amounts, appear to be the impact flavor compounds.