the library

Black truffle

Savory & ferment· savory bridge

28 of 35 compounds on file carry a paper the library can cite.

• acetaldehydearomaaldehydereads as pungent, fruity odor (PubChem)Measured in 18 of 338 ingredients.cite

  6.00% of the entire chromatogram peak area in T. melanosporum — Epping et al. 2022, Molecules (Table A1, row 'Acetaldehyde', T. melanosporum column)
• acetonearomaketonereads as fruity odor (PubChem)Measured in 17 of 338 ingredients.cite

  1.38% of the entire chromatogram peak area in T. melanosporum — Epping et al. 2022, Molecules (Table A1, row 'Acetone', T. melanosporum column)
• caprylaldehydearomaaldehydereads as strong, fruity odor (PubChem)Measured in 37 of 338 ingredients.cite

  2.1% of the 12-compound peak area total in fresh (T0) black truffle — Savini et al. 2020, Molecules (Table 1, row T0/C, compound column '7'; compound identity from Table 2, Peak# 7)
• propanalaromaaldehydereads as characteristic odor similar to acetaldehyde (PubChem)Measured in 11 of 338 ingredients.cite

  1.76% of the entire chromatogram peak area in T. melanosporum — Epping et al. 2022, Molecules (Table A1, row 'Propanal', T. melanosporum column)
• ethanolaromaalcoholreads as burning (PubChem)Measured in 19 of 338 ingredients.cite

  3.39% of the entire chromatogram peak area in T. melanosporum — Epping et al. 2022, Molecules (Table A1, row 'Ethanol', T. melanosporum column)
• 1-propanolaromaalcoholreads as burning taste (PubChem)Measured in 22 of 338 ingredients.cite

  1.17% of the entire chromatogram peak area in T. melanosporum — Epping et al. 2022, Molecules (Table A1, row '1-Propanol', T. melanosporum column)
• dimethyl sulfidearomasulfur compoundreads as characteristic flavor (PubChem)Measured in 5 of 338 ingredients.cite

  45.18% of the entire chromatogram peak area in T. melanosporum — the single largest peak reported for this species in this table, and the paper's introduction separately names dimethyl sulfide as a compound that acts as an attractant to truffle-hunting dogs and pigs — Epping et al. 2022, Molecules (Table A1, row 'Dimethyl sulfide', T. melanosporum column)
• hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite

  35.1% of the 12-compound peak area total in fresh (T0, pre-storage) black truffle headspace, the largest of the 12 compounds this paper selected for quantitation — Savini et al. 2020, Molecules (Table 1 (Characterization of refrigerated black truffles), row T0/C, compound column '1'; compound identity from Table 2, Peak# 1)
• isobutanolaromaalcoholreads as sweet, musty odor (PubChem)Measured in 24 of 338 ingredients.cite

  1.76% of the entire chromatogram peak area in T. melanosporum — Epping et al. 2022, Molecules (Table A1, row '2-Methyl-1-propanol', T. melanosporum column)
• isobutyraldehydearomaaldehydereads as fruity taste (PubChem)Measured in 6 of 338 ingredients.cite

  3.43% of the entire chromatogram peak area in T. melanosporum — Epping et al. 2022, Molecules (Table A1, row '2-Methylpropanal', T. melanosporum column)
• 2-butanolaromaalcoholreads as sweet (PubChem)Measured in 4 of 338 ingredients.cite

  0.21% of the entire chromatogram peak area in T. melanosporum — Epping et al. 2022, Molecules (Table A1, row '2-Butanol', T. melanosporum column)
• butanonearomaketonereads as sweet, pleasant, pungent (PubChem)Measured in 8 of 338 ingredients.cite

  2.63% of the entire chromatogram peak area in T. melanosporum — Epping et al. 2022, Molecules (Table A1, row '2-Butanone', T. melanosporum column)
• VeratrolearomaetherMeasured in 2 of 338 ingredients.cite

  3.8% of the 12-compound peak area total in fresh (T0) black truffle — Savini et al. 2020, Molecules (Table 1, row T0/C, compound column '12'; compound identity from Table 2, Peak# 12 ('1,2-dimethoxybenzene (alias veratrol)'))
• 3-MethylpentanearomaacidMeasured in 1 of 338 ingredients.cite

  0.07% of the entire chromatogram peak area in T. melanosporum — Epping et al. 2022, Molecules (Table A1, row '3-Methylpentane', T. melanosporum column)
• 2-methylbutyraldehydearomaaldehydeMeasured in 11 of 338 ingredients.cite

  14.00% of the entire chromatogram peak area in T. melanosporum, the second-largest peak reported for this species in this table — Epping et al. 2022, Molecules (Table A1, row '2-Methylbutanal', T. melanosporum column)
• Anisolearomaetherreads as sweet (PubChem)Measured in 1 of 338 ingredients.cite

  4.6% of the 12-compound peak area total in fresh (T0) black truffle — Savini et al. 2020, Molecules (Table 1, row T0/C, compound column '4'; compound identity from Table 2, Peak# 4 ('methoxybenzene (alias anisol)'))
• 5-Methyl-3-heptanonearomaketoneMeasured in 1 of 338 ingredients.cite

  1.2% of the 12-compound peak area total in fresh (T0) black truffle; named in the text as a native volatile component of the truffle — Savini et al. 2020, Molecules (Table 1, row T0/C, compound column '6'; compound identity from Table 2, Peak# 6)
• Methyl formatearomaesterreads as agreeable (PubChem)Measured in 1 of 338 ingredients.cite

  0.32% of the entire chromatogram peak area in T. melanosporum — Epping et al. 2022, Molecules (Table A1, row 'Methyl formate', T. melanosporum column)
• heptanalaromaaldehydereads as fatty taste (PubChem)Measured in 33 of 338 ingredients.cite

  4.6% of the 12-compound peak area total in fresh (T0) black truffle — Savini et al. 2020, Molecules (Table 1, row T0/C, compound column '3'; compound identity from Table 2, Peak# 3)
• 2-methyl-1-butanolaromaalcoholMeasured in 15 of 338 ingredients.cite

  2.49% of the entire chromatogram peak area in T. melanosporum — Epping et al. 2022, Molecules (Table A1, row '2-Methyl-1-butanol', T. melanosporum column)
• 3-methylbutanalaromaaldehydereads as apple-like odor (PubChem)Measured in 22 of 338 ingredients.cite

  2.10% of the entire chromatogram peak area in T. melanosporum — Epping et al. 2022, Molecules (Table A1, row '3-Methylbutanal', T. melanosporum column)
• 1-octen-3-olaromaalcoholMeasured in 35 of 338 ingredients.cite

  4.8% of the 12-compound peak area total in fresh (T0) black truffle; the paper's text separately names this compound (with 5-methyl-3-heptanone) as a native volatile of the truffle rather than a storage/decay marker — Savini et al. 2020, Molecules (Table 1, row T0/C, compound column '5'; compound identity from Table 2, Peak# 5)
• ethyl 2-methylbutyratearomaesterMeasured in 9 of 338 ingredients.cite

  2.1% of the 12-compound peak area total in fresh (T0) black truffle; the paper's own text names this ester as a fermentation/fresh-fruit marker that then rises steadily over storage and calls it a decay indicator, not a native truffle marker — Savini et al. 2020, Molecules (Table 1, row T0/C, compound column '2'; compound identity from Table 2, Peak# 2 ('ethyl methylbutanoate'))
• 2-nonen-1-olaromaalcoholMeasured in 3 of 338 ingredients.cite

  2.9% of the 12-compound peak area total in fresh (T0) black truffle — Savini et al. 2020, Molecules (Table 1, row T0/C, compound column '11'; compound identity from Table 2, Peak# 11)
• sec-Butyl formatearomaesterMeasured in 1 of 338 ingredients.cite

  13.88% of the entire chromatogram peak area in T. melanosporum — Epping et al. 2022, Molecules (Table A1, row 'sec-Butyl formate', T. melanosporum column)
• 2-Methylbutyl formatearomaMeasured in 1 of 338 ingredients.cite

  0.08% of the entire chromatogram peak area in T. melanosporum — Epping et al. 2022, Molecules (Table A1, row '2-Methylbutyl formate', T. melanosporum column)
• 2-OctenalaromaaldehydeMeasured in 23 of 338 ingredients.cite

  9.2% of the 12-compound peak area total in fresh (T0) black truffle — Savini et al. 2020, Molecules (Table 1, row T0/C, compound column '10'; compound identity from Table 2, Peak# 10)