Making Synthetic Truffle Oil

I came across this article in the New York Times a few weeks ago about the chemicals that go into making most commercially available truffle oil (by Daniel Patterson, chef and owner of Coi restaurant in San Francisco). There was also an interesting article from Slow Food on artificial flavors generally but in particular vanilla and truffle flavors (automatically translated from the Italian).

I have a little vial of the artificial truffle flavor myself (for demonstration only!) and when smelt together with real truffles for comparison the artificial flavor is not only completely one-dimensional but is also slightly nauseating.


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