PROCESS FOR MANUFACTURING AN AROMATIC PRODUCT WITH A BLACK TRUFFLE ODOR AND TASTE, PRODUCT AND AROMATIC BODY OBTAINED.

摘要

THE INVENTION RELATES TO A PROCESS FOR THE MANUFACTURE OF A FLAVORED, BLACK TRUFFLE FLAVORED (TUBERMELANOSPORUM) AROMATIC PRODUCT. THE PROCESS CONSISTS OF ASSOCIATING THE TWO BASIC COMPOUNDS: DIMETHYLSULFIDE AND METHYL-2 BUTANAL; THE FOLLOWING ADDITIONAL COMPOUNDS IMPROVE THE QUALITIES OF THE AROMATIC PRODUCT: ACETALDEHYDE, METHYL-2 PROPANAL, BUTANONE-2, METHYL-2 PROPANOL, METHYL-2 BUTANOL AND ACCESSORIES: PROPANAL, ANISOLE, BIO-PROPANAL , ETHANOL. THE AROMATIC PRODUCT CONFORMING TO THE INVENTION MAY PARTICULARLY BE DILUTED IN A FOOD SUVANT SUCH AS FOOD OIL.