Truffle oil
Truffle oil is a seasoning oil made from vegetable oil that has been flavored with truffles or truffle aroma . It is used drop by drop to season a wide variety of dishes.
For traditional production, vegetable oil with a neutral taste or mild olive oil with a sliced Périgord or Alba truffle is made up in a bottle and stored for a few days in a light and room-warm place, then cool and dark. Instead of whole truffles, peels and other leftovers can also be used.
Industrially produced truffle oil does not have to contain truffles or can be made with inferior, tasteless species. It then gets its taste mainly from added nature-identical aromas, such as bis (methylthio) methane , which is also found in truffles and is obtained industrially from liquefied gas. In 2000, the flavor manufacturer Dragoco (now Symrise AG) a patent on an aroma of white truffles based on 2,4,6-trithiaheptane logged. Can also use 2-methyl-1-butanol and 2-methyl butyraldehyde . These flavorings are not made from truffles and contain only one or a few of the numerous substances that are responsible for the typical taste of truffles. Such oils can be identified from the list of ingredients by mentioning “aroma”, “nature-identical aroma”, “truffle aroma” or similar. to recognize.
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- ↑ Parham Mashayeki: A mass-sensitive electronic nose for the detection, differentiation and quality control of saffron and truffle. Dissertation to obtain the doctoral degree (Dr. rer. Nat.) Of the mathematical and natural science faculty of the Rheinische Friedrich-Wilhelms-Universität Bonn , January 2005 ( full text, PDF ).
- ↑ L. Culleré, V. Ferreira, B. Chevret, A. Schoch, AC Sánchez-Gimeno, D. Blanco: Characterization of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) In: Food Chemistry . Vol. 122, 2010, pp. 300-306, doi: 10.1016 / j.foodchem.2010.02.024 .