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The concentrations of the volatile components of the white truffle (Tuber magnaturn Pico), determined by purge and trap methods, showed the impact role of 2,4-dithiapentane. The degradation of the aroma showed great dependence on the storage conditions. At 0°C amyl alcohols are released, while at room temperature the conversion of 2,4-dithiapentane into dimethyl disulphide becomes the most relevant alteration of the flavour.

A study was made of the effects of garlic on the development of mycelium in the following phytopathogenic fungi: Fusarium solani (Mart.) Sacc., Rhizoctonia solani Kühn, Pythium ultimum Trow var. ultimum, and Colletotrichum lindemuthianum (Sacc. and Magnus) Briosi and Cav. A suspension of micronized garlic powder, which has volatile organic compounds mainly consisting of linear chain aldehydes, allyl sulfides and disulfides, was used for the trials. Mycelial development of the fungi was strongly inhibited at the maximum concentration of the aqueous extract tested (100 ml/liter); however only the growth of P. ultimum var. ultimum was entirely blocked. Transmission and scanning electron microscopy revealed cytomorphological alterations of the hyphae treated with garlic. R. solani and C. lindemuthianum hyphae appeared especially collapsed, while those of F. solani were less damaged, although thinner than the control hyphae. A general increase in vacuolization was also observed, with consequent reduction in the cytoplasm of the treated fungal cells. R. solani also revealed a thickening of the cell wall, whereas C. lindemuthianum revealed a singular accumulation of osmiophil bodies immediately under the cell membrane.

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