Just in time for the holidays when cooks in France and elsewhere will be slipping bits of the coveted black Périgord truffle under their turkeys’ skin for a luxurious flavor, scientists are revealing the secrets that give the culinary world’s “black diamond” its unique, pungent aroma. Their study, which could lead to better ways to determine the freshness and authenticity of the pricey delicacy, appears in ACS’ Journal of Proteome Research.
