component is said to be the molecule 2,4-dithiapentane.
Flavored “truffle oil” for use in cuisine is sometimes made by adding
this molecule to olive oil, a cheap and inferior substitute for the real
thing.
genie sy
DithiapentaneI have had quality truffles only a few times. Each occasion was
memorable, and the first experience particularly so. The preparation
was extremely simple—a bit of fresh white truffle grated on pasta
in an Italian restaurant. There was a tiny, tiny piece of the fungus
remaining after the grating and the chef kindly gave it to me asa gift
to use at home. I put it into my backpack for transport. The powerful
aroma lingered in my pack long after the mushroom was removed. I
was aware of the smell for weeks. During the days following, I could
be transported briefly into a zone of aromatic ecstasy by taking a few
whiffs of my pack. For some reason, the emotional evocativeness of
the truffle aroma is very strong and generally very positive! This is
why these fungi are so prized by so many.
Pheromones (Greek pherein = to carry, bear) are chemicals that carry
signal information related to social communications between mem-
bers of the same species. These signaling molecules were discovered
and have been most extensively studied in insects. Among insects,
pheromones have been shown to play important roles in identity and
social status, mate attraction, territorial and trail marking, and signal-
ing of danger.
Pheromones are generally thought to elicit innately programmed
behaviors or biochemical changes, things not requiring learning.
Examples among vertebrate animals include the suckling of a young