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松露产业是一场大骗局
The truffle industry is a scam
2022 — 2024，它一次次回到首页
黑点是上首页（≥ 50 分）的那次投稿，空心点是没冲上去的投稿，点越大分数越高。
导读
文章揭露松露产业的“骗局”：市面上大量松露油、松露盐等产品并没有真松露，而是靠合成香料 2,4-二硫戊烷制造气味；同时存在以次充好、产地标签混乱和价格虚高。作者提醒消费者，“松露味”往往与真正的松露无关。
为什么经久不衰：它把高端食材的光环拆开，告诉你贵价“松露味”多半是几欧元一升的合成分子和营销话术，今天读仍能省钱又长见识。
HN 评论精选
种松露不难但需耐心，行业长期保密，白松露仍无法人工种植。
我以前在澳大利亚把种松露当爱好，最难的是耐心，种下后似乎要等 5-7 年。我曾是南半球最北的松露生产者（其实产量很少，只有 40 棵树，也没精心照料），后来 150 公里外更北、土壤几乎全是沙的人种出来了，完全出乎意料。所需条件似乎没那么特殊，一些原以为不适合的条件，可能因其他真菌竞争少反而有利。接种树也简单：拿几个成熟真松露，搅拌机打碎，浇在盆里的幼苗上，菌根形成的话根上能看到白点。很多树种都行，橡树、榛树、软木橡树等。这个行当长期笼罩着秘密。我只说黑孢块菌（Tuber melanosporum），白松露似乎还没人能在野外之外种出来，可能需要特殊条件或与动物共生，尚未理解。
airbreather查看英文原文
I used to grow my own in Australia, as a hobby, patience is the hardest part really. 5-7 years after planting seems to be needed. At one stage I was the northern most producer of truffles (very few produced actually but I only had 40 trees and didn't really look after them to the utmost detail) in the southern hemisphere, then a guy 150km further north, and in soil that was near total sand, got some to grow. This was totally unexpected. It seems the conditions required are not quite so special as thought, and some totally unsuited conditions (as previously thought) might be good due to reduced competition from other fungi. The action of inoculating trees is simple as well, get a ripe couple of real truffles, blender them up and pour it over the small saplings in pots, if the mycorrhizal sets in you can see it as white bits on the roots. (I think you need two, but not even sure on that). A wide range of trees will work, oak, hazel, cork to name a few. There is a preferred pH range for the soil, as would be expected for all fungi pH has a strong role to play. There has been a lot of secrecy enshrouding the whole game for a long time. I refer only to Tuber melanosporum in the above, I am not sure anyone has been able to get the white truffles growing out of the wild, there will be some special condition or symbiosis with an animal or something that is needed, but not understood yet.
假松露味让他联想到丙烷罐里的乙硫醇，文章解释后释怀。
大概 5 年前我和朋友用角磨机切开一个空丙烷罐，完事后闻到一种特别难闻的味道。原来丙烷里加了微量臭味剂乙硫醇。用丙烷时只闻到一点点，但空罐内部残留的液体丙烷会形成惊人浓度的乙硫醇，充满房间、衣服得扔、洗很多次澡。几年前我第一次吃“松露”奶酪，感觉像又切回那个丙烷罐。规模不同但类型很像。此后我一直难过，以为把松露毁了。这篇文章给了我希望。
Nathanael_M查看英文原文
Maybe 5 years ago I was hanging out with a buddy and we took an angle grinder to an empty propane tank. When we were finished, we smelled uniquely awful. It turns out that added to propane is a tiny amount of the odourant Ethyl Mercaptan. Now when you’re using propane you get just enough of a whiff of it to remind you that you’re using propane, but if you get a smell of the inside of an empty propane tank? Well, something about the liquid propane residue that remains, some miracle of science and chemistry, creates a density of Ethyl Mercaptan that is shocking. Room-fillingly shocking. Clothes throwing away shocking. Many showers worth of shocking. A couple years ago I had my first “truffle” experience with some truffle cheese and was like cutting back into that propane tank. Not the same in scale, but certainly in type. Tremendously similar smells. Since then I’ve been sad and thought I just managed to ruin truffles for myself. This article has given me hope.
法国市场较规范，真松露主要在法意西，别处“松露味”多为假。
我是法国人，住在法国。这里大多数松露是真的。我们也会买到夏块菌（Tuber aestivum），但没关系，因为标为“夏季松露”（truffe d'été），没有误导。正如文章所说，“松露味”和真松露无关；在法国、意大利、西班牙之外，市场上大概买不到真松露。在欧洲一些餐厅可能运气好。其他地方很可能不是“真正”的黑松露。尤其如果他们把它放进番茄酱里……
Fiahil查看英文原文
I'm French and I live in France. Here, most of our truffles are real truffle. We do get some Tuber aestivum as well, but that's alright because they're displayed as "truffe d'été". No harm done. As the article said, the "truffle flavour" has nothing to do with the real stuff, and outside of France, Italy and Spain, you probably won't get them on the market. You might be lucky in some restaurants all over Europe. But everywhere else it's propably not the "real" black truffle. Especially, if they put some in ketchup...
合成香料分子与天然相同，来源不应恐慌，关键是别假装是真松露。
文中说松露味来自 2,4-二硫戊烷，一种天然存在于松露中的有机硫化合物；还说它可以从石油中提取，几欧元就能买到几升无色液体。我们在化学课上讨论过：化合物就是化合物，来源为什么重要？任何知道真松露稀有的人都该推断出，不可能从真松露里榨出足够全世界用的“松露油”。他们显然是在复制那种气味，找到代表真松露的化学物质，再从别处获取。这让我想起每十年一次的 Twinkies 报道，列举可怕化学物质；配方其实变了（更安全），文章标题“天哪他们在 Twinkies 里用工业清洁剂”，然后食品科学家解释：他们发现某种真实食物成分清洁效果更好，所以从化学清洁剂换成了真实食物成分清洁剂。
jagged-chisel查看英文原文
> what is sold as truffle flavor is 2,4-dithiapentane, an organosulfur compound that is naturally found in truffles and > it can be extracted from oil. [...] Liters of this petroleum-derived product, the colorless 2,4-dithiapentane liquid, are sourced for a few euros... We've discussed this in chemistry classes. The compound is the compound. Why does it matter where it's sourced? Anyone who's heard about the rarity of Actual Truffles can reason out that they can't possibly be squeezing enough "truffle oil" from Proper Truffles to supply the world. They're obviously recreating something. So they identified the tasty (smelly?) chemical that identifies with Real Truffles, and source it elsewhere. It reminds me of the every-decade story about how Twinkies are made, and the myriad of scary chemicals in them. The recipe has changed a bit over the years (actually getting safer...) and the last article I read on the subject was all "OMG THEY ARE USING INDUSTRIAL CLEANER IN TWINKIES" then continued to have a food scientist explain that they discovered the Actual Food ingredient cleaned better than the Chemical Cleaner, so switched from Chemical Cleaner to Actual Food Ingredient Cleaner.
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