WASHINGTON — 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: https://youtu.be/ltXd2BOrIHs.
Speaking of Chemistry is a production of Chemical & Engineering News, a weekly magazine of the American Chemical Society. The program features fascinating, weird and otherwise interesting chemistry topics. Subscribe to the series at http://bit.ly/CENOnline and follow us on Twitter @CENMag.
The American Chemical Society is a nonprofit organization chartered by the U.S. Congress. With more than 158,000 members, ACS is the world's largest scientific society and a global leader in providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences. Its main offices are in Washington, D.C., and Columbus, Ohio.
Source: The American Chemical Society