'The Chemistry of Truffles, the Most Expensive Food in the World'

'Take a crack at our truffle trivia challenge: http://cen.acs.org/articles/93/i36/Makes-Truffles-Enticing-Foodies-Unwittingly.html#truffle-trivia  ↓↓Full description and references below↓↓  Although you probably haven’t dropped a cool $60 grand for a truffle, you may have wondered why some people are willing to do so. In this episode, Sarah Everts shows how chemistry fuels the fuss over the fungus…and reveals the shady side of truffle oil.  If this episode leaves you wanting more, check out these great resources.  What Makes Truffles So Enticing? http://cen.acs.org/articles/93/i36/Makes-Truffles-Enticing-Foodies-Unwittingly.html  Truffles: The Most Expensive Food In the World | CBS News http://www.cbsnews.com/news/truffles-the-most-expensive-food-in-the-world/  The Dark Side of the Truffle Trade | The Atlantic http://www.theatlantic.com/international/archive/2014/01/the-dark-side-of-the-truffle-trade/283073/  Want even more Speaking of Chemistry?  Like us on facebook: https://www.facebook.com/SpeakingOfChem Or drop us a line at speakingofchem@acs.org  Speaking of Chemistry is brought to you by Chemical & Engineering News, the news magazine of the American Chemical Society.' 

Tags: chemistry , black truffle , Truffle (Food) , truffle oil , odor chemistry , Fungus (Organism Classification) , dimethyl sulfide , 2-methylbutanal , truffle scent , truffle smell

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