truffle sulfide

FEMA	3878
CAS	1618-26-4
EINECS	216-577-9
JECFA Food Flavoring	533
CoE Number	N/A
Organoleptic Notes	1. Odor Type: sulfurous garlic sulfurous green spicy mushroom Odor Description:at 0.10 % in propylene glycol. garlic sulfurous green spicy mushroom pungent metallic alliaceous garlic mustard mushroom horseradish Odor Description:at 0.10 % in propylene glycol. Pungent, metallic, alliaceous, garlic and mustard like with mushroom and horseradish nuancesMosciano, Gerard P&F 26, No. 5, 68, (2001)
Odor	sulfurous garlic, sulfurous, green, spicy, mushroom, pungent, metallic, alliaceous, mustard, horseradish
Flavor	alliaceous alliaceous, sulfurous, fresh, onion, garlic, vegetable, cabbage, spicy, mustard, horseradish,
Material Notes	Odorous constit. of white truffle (Tuber magnatum); volatile component of some cheeses and boiled beef aroma. Also found in milk, fish oils, shitake mushroom, truffles, prawns and lobster. Important off-flavour component of foods. Used in seasonings 2,4-Dithiapentane is an organic compound known to be an important component of truffle flavor. It is used as a primary aromatic ingredient in truffle oil when combined in an olive oil base.

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