What properties do the colors of fruits and vegetables possess? Which are the aromatic components of truffles? During the event titled “Experimenting with the Colors and Flavors of Autumn,” scheduled for tomorrow, January 9th, at 4 PM at the Botanical Garden of Turin, we will explore the role of certain compounds that contribute to the colors of leaves, flowers, and fruits, as well as the components that create the aroma of the esteemed white truffle, which reflect its quality. Attendees will participate in simple sensory experiments designed to illustrate the vast array of colors found in the plant kingdom, particularly during autumn, and to delve into the complex bouquet of the white truffle that evokes its unique habitat.
“Sperimentare i colori e i sapori dell’autunno”, Jan 9th, at 4 PM at the #Botanical #Garden of #Turin, event organized by Prof. C. Bertea from #DBIOS at the Univ. of Turin, Dr. A. Mello from #IPSP at #CNR, and Dr. I. Gianicolo from #CNST in Alba, part of the #CUBO project of the Univ. of Turin.