Last week I had the opportunity to give some lectures in the course of truffle growing organized by the University of Teruel in Mora de Rubielos.
I was very pleased to meet Pedro Marco and stay at his workshop of aromas profile on truffles and postharvest treatments. His personality and enthusiasm are amazing. Pedro just read his doctoral thesis on this topic (BTW congratulations!) check out his papers in https://www.researchgate.net/profile/Pedro_Marco.
Truffle flavor profile is composed of dozens of chemical molecules, each of which has a specific aroma that is often associated with food and the set of all of them is what comes to our nose. Such olfactory notes are strawberry, garlic, black olives, the anisette, butter, blue cheese, leather or soil. But a truffle does not smell anything, but a mixture of all of them. And this is why in one of the photos you see some black olives and strawberry.
The whole seminar was attended by 52 students and here I leave you some pictures of the workshop of aromas, a snack with artificial aroma, Bis (methiltio) methane, which is the usual white truffle Tuber magnatum VOC added to most of truffle products, either “with” black or white truffle.
A pic of Pedro with the chitosan in which truffles were dipped and allowed to dry, creating a film of this edible wax that can extend the life of truffles up to 30 days, but at the cost that up to 60% of the volatile compounds get changed or lost. Chitosan is a cheap product, creates a modified atmosphere, is antimicrobial and antifungal, plus it regulates breathing and low physiological activity.
Marcos S. Morcillo