Credit: The American Chemical Society
What is expensive, a delicious addition to pasta and grows underground on the roots of trees? You guessed it—truffles. While some people find the smell of truffles awful, for many people, the smell and flavor is worth tens of thousands of dollars. What makes truffles so alluring?
In this Speaking of Chemistry episode, Sarah Everts explains the chemistry behind this valuable fungus.
Check it out here:
Provided by American Chemical Society
