M300 food allergy to fungal diamonds

Known as the “diamond of the kitchen”, truffles are the fruiting body of the fungi genus Tuber. In an effort to duplicate this desired flavor, truffle flavoring is made by combining olive oil and the synthetic 2,4-dithiapentane (DTP).

Source: Annals of Allergy, Asthma and Immunology - October 31, 2019 Category: Allergy & Immunology Authors: W. Conn, M. Tankersley Tags: Food Allergy Source Type: research