Abstract: A process for the production of an aromatic product having the aroma and taste of black truffles (tuber melanosporum) comprising combining dimethylsulfide and methyl-2 butanal, and optionally adding one of more compounds selected from the group consisting of acetaldehyde, methyl-2 propanal, butanone-2, methyl-2 propanol and methyl-2 butanol; the product may be enhanced even further by the addition of one of more of the compounds selected from the group consisting of propanal, anisol, acetone, propanol-1, butanol-2 and ethanol; the aromatic product may also be diluted in a food grade solvent such as a food oil.

Abstract: The invention concerns a fertilizer to enhance the mycorhization and the fructification of mycorhizal mushrooms, in particular the tuber melanosporum. This fertilizer includes a mixture of non-ferment organic substances of animal origin (ovine excrements, fowl droppings, dried blood or feather powder), of organic substances of vegetable origin and essentially proteins and carbohydrates (in particular grains, flours, oil or cattle cakes or vegetable wastes from soy, cotton, wheat, rice, ricinus) and at least one alkalizing compound suitable to provide the mixture with a pH higher than 8; the mutual proportions of the ingredients are adjusted so that the C/N ration of the mixture is at least 10.

Abstract: Yeast-containing sludge is separated from residue produced by the distillation of white wine and the remaining residue is innoculated with fungus culture, e.g. a penicillium, the resulting biomass removed, and the remaining residue purified and used in animal feed.