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<http://dbpedia.org/resource/Truffle_oil>	<http://www.w3.org/2002/07/owl#sameAs>	<http://www.wikidata.org/entity/Q652307> .
<http://dbpedia.org/resource/Truffle_oil>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Anthony_Bourdain> .
<http://dbpedia.org/resource/Truffle_oil>	<http://dbpedia.org/property/wikiPageUsesTemplate>	<http://dbpedia.org/resource/Template:Reflist> .
<http://dbpedia.org/resource/Truffle_oil>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://dbpedia.org/class/yago/EdibleFat107672135> .
<http://dbpedia.org/resource/Truffle_oil>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/File:Huile_d\u0027olive_de_Nyons_1.jpg> .
<http://dbpedia.org/resource/Truffle_oil>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://dbpedia.org/class/yago/WikicatVegetableOils> .
<http://dbpedia.org/resource/Truffle_oil>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://dbpedia.org/ontology/ChemicalCompound> .
<http://dbpedia.org/resource/Truffle_oil>	<http://dbpedia.org/ontology/abstract>	"Tr\u00FCffel\u00F6l ist ein W\u00FCrz\u00F6l aus Pflanzen\u00F6l, das mit Tr\u00FCffeln oder Tr\u00FCffelaroma aromatisiert wurde. Es dient tropfenweise zum W\u00FCrzen verschiedenster Gerichte. Zur traditionellen Herstellung wird Pflanzen\u00F6l von neutralem Geschmack oder mildes Oliven\u00F6l mit einer geschnittenen P\u00E9rigord- oder Albatr\u00FCffel in einer Flasche angesetzt und verschlossen einige Tage hell und zimmerwarm gelagert, anschlie\u00DFend k\u00FChl und dunkel. Statt ganzer Tr\u00FCffeln k\u00F6nnen so auch Schalen und sonstige Reste verwertet werden. Industriell hergestelltes Tr\u00FCffel\u00F6l muss keine Tr\u00FCffeln enthalten bzw. kann mit minderwertigen, geschmacksarmen Arten hergestellt sein. Seinen Geschmack erh\u00E4lt es dann vor allem durch zugesetzte naturidentische Aromastoffe wie das auch in Tr\u00FCffeln vorkommende Bis(methylthio)methan, das industriell aus Fl\u00FCssiggas gewonnen wird. Im Jahr 2000 hat der Aromahersteller Dragoco (jetzt Symrise AG) ein Patent auf ein Aroma f\u00FCr wei\u00DFe Tr\u00FCffeln auf der Basis von angemeldet. Ebenfalls Verwendung finden 2-Methyl-1-butanol und 2-Methylbutyraldehyd. Diese Aromastoffe werden nicht aus Tr\u00FCffeln hergestellt und enthalten auch nur eine oder wenige der zahlreichen Substanzen, die bei Tr\u00FCffeln f\u00FCr den typischen Geschmack verantwortlich sind. Solche \u00D6le sind anhand der Zutatenliste durch die Erw\u00E4hnung von \u201EAroma\u201C, \u201Enaturidentisches Aroma\u201C, \u201ETr\u00FCffelaroma\u201C o. \u00C4. zu erkennen."@de .
<http://dbpedia.org/resource/Truffle_oil>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://dbpedia.org/class/yago/Condition113920835> .
<http://dbpedia.org/resource/Truffle_oil>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://dbpedia.org/class/yago/Abstraction100002137> .
<http://dbpedia.org/resource/Truffle_oil>	<http://www.w3.org/2000/01/rdf-schema#label>	"Aceite de trufa"@es .
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\u0438\u0437 \u0442\u0440\u044E\u0444\u0435\u043B\u0435\u0439, \u0430 \u0441 \u0441\u0438\u043D\u0442\u0435\u0442\u0438\u0447\u0435\u0441\u043A\u0438\u043C \u043A\u043E\u043C\u043F\u043E\u043D\u0435\u043D\u0442\u043E\u043C 2,4-\u0434\u0438\u0442\u0438\u0430\u043F\u0435\u043D\u0442\u0430\u043D\u043E\u043C, \u043E\u0441\u043D\u043E\u0432\u043D\u043E\u0439 \u0430\u0440\u043E\u043C\u0430\u0442\u0438\u0447\u0435\u0441\u043A\u043E\u0439 \u0441\u043E\u0441\u0442\u0430\u0432\u043B\u044F\u044E\u0449\u0435\u0439, \u043E\u0431\u043D\u0430\u0440\u0443\u0436\u0435\u043D\u043D\u043E\u0439 \u0432 \u043D\u0430\u0441\u0442\u043E\u044F\u0449\u0438\u0445 \u0442\u0440\u044E\u0444\u0435\u043B\u044F\u0445 \u0438 \u0432\u044B\u0437\u044B\u0432\u0430\u044E\u0449\u0438\u0439 \u043E\u0441\u043E\u0431\u044B\u0439 \u0437\u0430\u043F\u0430\u0445 \u0433\u0440\u0438\u0431\u0430. \u0411\u043E\u043B\u0435\u0435 \u0434\u043E\u0440\u043E\u0433\u0438\u0435 \u0432\u0438\u0434\u044B \u0442\u0440\u044E\u0444\u0435\u043B\u0435\u0432\u043E\u0433\u043E \u043C\u0430\u0441\u043B\u0430 \u043F\u0440\u043E\u0438\u0437\u0432\u043E\u0434\u044F\u0442\u0441\u044F \u0441 \u0438\u0441\u043F\u043E\u043B\u044C\u0437\u043E\u0432\u0430\u043D\u0438\u0435\u043C \u0442\u0440\u044E\u0444\u0435\u043B\u0435\u0439 \u043B\u0438\u0431\u043E \u043E\u0441\u0442\u0430\u0442\u043A\u043E\u0432 \u0438\u0445 \u043F\u0435\u0440\u0435\u0440\u0430\u0431\u043E\u0442\u043A\u0438. \u041E\u0434\u043D\u0430\u043A\u043E \u0437\u0430\u043F\u0430\u0445 \u0438 \u0432\u043A\u0443\u0441 \u043D\u0430\u0441\u0442\u043E\u044F\u0449\u0435\u0433\u043E \u0442\u0440\u044E\u0444\u0435\u043B\u044F \u0441\u043B\u043E\u0436\u043D\u043E \u043F\u0435\u0440\u0435\u0432\u0435\u0441\u0442\u0438 \u0432 \u043C\u0430\u0441\u043B\u043E. \u0422\u0440\u044E\u0444\u0435\u043B\u0435\u0432\u043E\u0435 \u043C\u0430\u0441\u043B\u043E \u043F\u043E\u043F\u0443\u043B\u044F\u0440\u043D\u043E \u0443 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\u0438\u043C\u0435\u0435\u0442\u0441\u044F \u0438 \u043C\u043D\u043E\u0433\u043E \u0434\u0440\u0443\u0433\u0438\u0445 \u0430\u0440\u043E\u043C\u0430\u0442\u0438\u0447\u0435\u0441\u043A\u0438\u0445 \u0432\u0435\u0449\u0435\u0441\u0442\u0432. \u041F\u043E\u044F\u0432\u043B\u0435\u043D\u0438\u0435 \u0442\u0440\u044E\u0444\u0435\u043B\u0435\u0432\u043E\u0433\u043E \u043C\u0430\u0441\u043B\u0430 \u0432\u044B\u0437\u0432\u0430\u043B\u043E \u0441\u0438\u043B\u044C\u043D\u043E\u0435 \u0443\u0432\u0435\u043B\u0438\u0447\u0435\u043D\u0438\u0435 \u0447\u0438\u0441\u043B\u0430 \u043F\u0440\u043E\u0434\u0443\u043A\u0442\u043E\u0432 \u0441 \u0437\u0430\u044F\u0432\u043B\u0435\u043D\u043D\u044B\u043C \u0442\u0440\u044E\u0444\u0435\u043B\u0435\u0432\u044B\u043C \u0432\u043A\u0443\u0441\u043E\u043C, \u0432 \u0442\u043E \u0432\u0440\u0435\u043C\u044F \u043A\u0430\u043A \u043F\u0440\u043E\u0438\u0437\u0432\u043E\u0434\u0441\u0442\u0432\u043E \u0442\u0440\u044E\u0444\u0435\u043B\u0435\u0439 \u0432 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<http://dbpedia.org/resource/Truffle_oil>	<http://www.w3.org/2002/07/owl#sameAs>	<http://es.dbpedia.org/resource/Aceite_de_trufa> .
<http://dbpedia.org/resource/Truffle_oil>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://dbpedia.org/class/yago/Molecule114682133> .
<http://dbpedia.org/resource/Truffle_oil>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://dbpedia.org/class/yago/VegetableOil107673397> .
<http://dbpedia.org/resource/Truffle_oil>	<http://dbpedia.org/property/wikiPageUsesTemplate>	<http://dbpedia.org/resource/Template:Rp> .
<http://dbpedia.org/resource/Truffle_oil>	<http://www.w3.org/2000/01/rdf-schema#comment>	"\u0422\u0440\u044E\u0444\u0435\u043B\u0435\u0432\u043E\u0435 \u043C\u0430\u0441\u043B\u043E \u2014 \u043F\u0440\u0438\u043F\u0440\u0430\u0432\u0430 \u0432 \u0441\u043E\u0432\u0440\u0435\u043C\u0435\u043D\u043D\u043E\u0439 \u043A\u0443\u043B\u0438\u043D\u0430\u0440\u0438\u0438, \u0438\u0441\u043F\u043E\u043B\u044C\u0437\u0443\u0435\u043C\u0430\u044F \u0434\u043B\u044F \u043F\u0440\u0438\u0434\u0430\u043D\u0438\u044F \u0431\u043B\u044E\u0434\u0443 \u0432\u043A\u0443\u0441\u0430 \u0438 \u0430\u0440\u043E\u043C\u0430\u0442\u0430 \u0442\u0440\u044E\u0444\u0435\u043B\u0435\u0439. \u041F\u043E\u0434\u0430\u0432\u043B\u044F\u044E\u0449\u0430\u044F \u0447\u0430\u0441\u0442\u044C \u043F\u0440\u043E\u0438\u0437\u0432\u043E\u0434\u0438\u043C\u043E\u0433\u043E \u0442\u0440\u044E\u0444\u0435\u043B\u0435\u0432\u043E\u0433\u043E \u043C\u0430\u0441\u043B\u0430 \u0434\u0435\u043B\u0430\u0435\u0442\u0441\u044F \u043D\u0435 \u0438\u0437 \u0442\u0440\u044E\u0444\u0435\u043B\u0435\u0439, \u0430 \u0441 \u0441\u0438\u043D\u0442\u0435\u0442\u0438\u0447\u0435\u0441\u043A\u0438\u043C \u043A\u043E\u043C\u043F\u043E\u043D\u0435\u043D\u0442\u043E\u043C 2,4-\u0434\u0438\u0442\u0438\u0430\u043F\u0435\u043D\u0442\u0430\u043D\u043E\u043C, \u043E\u0441\u043D\u043E\u0432\u043D\u043E\u0439 \u0430\u0440\u043E\u043C\u0430\u0442\u0438\u0447\u0435\u0441\u043A\u043E\u0439 \u0441\u043E\u0441\u0442\u0430\u0432\u043B\u044F\u044E\u0449\u0435\u0439, \u043E\u0431\u043D\u0430\u0440\u0443\u0436\u0435\u043D\u043D\u043E\u0439 \u0432 \u043D\u0430\u0441\u0442\u043E\u044F\u0449\u0438\u0445 \u0442\u0440\u044E\u0444\u0435\u043B\u044F\u0445 \u0438 \u0432\u044B\u0437\u044B\u0432\u0430\u044E\u0449\u0438\u0439 \u043E\u0441\u043E\u0431\u044B\u0439 \u0437\u0430\u043F\u0430\u0445 \u0433\u0440\u0438\u0431\u0430. \u0411\u043E\u043B\u0435\u0435 \u0434\u043E\u0440\u043E\u0433\u0438\u0435 \u0432\u0438\u0434\u044B \u0442\u0440\u044E\u0444\u0435\u043B\u0435\u0432\u043E\u0433\u043E \u043C\u0430\u0441\u043B\u0430 \u043F\u0440\u043E\u0438\u0437\u0432\u043E\u0434\u044F\u0442\u0441\u044F \u0441 \u0438\u0441\u043F\u043E\u043B\u044C\u0437\u043E\u0432\u0430\u043D\u0438\u0435\u043C \u0442\u0440\u044E\u0444\u0435\u043B\u0435\u0439 \u043B\u0438\u0431\u043E \u043E\u0441\u0442\u0430\u0442\u043A\u043E\u0432 \u0438\u0445 \u043F\u0435\u0440\u0435\u0440\u0430\u0431\u043E\u0442\u043A\u0438. \u041E\u0434\u043D\u0430\u043A\u043E \u0437\u0430\u043F\u0430\u0445 \u0438 \u0432\u043A\u0443\u0441 \u043D\u0430\u0441\u0442\u043E\u044F\u0449\u0435\u0433\u043E \u0442\u0440\u044E\u0444\u0435\u043B\u044F \u0441\u043B\u043E\u0436\u043D\u043E \u043F\u0435\u0440\u0435\u0432\u0435\u0441\u0442\u0438 \u0432 \u043C\u0430\u0441\u043B\u043E."@ru .
<http://dbpedia.org/resource/Truffle_oil>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://dbpedia.org/class/yago/State100024720> .
<http://dbpedia.org/resource/Truffle_oil>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://dbpedia.org/class/yago/Part113809207> .
<http://dbpedia.org/resource/Truffle_oil>	<http://www.w3.org/2000/01/rdf-schema#comment>	"Truffle oil is a modern culinary ingredient used to impart the flavor and aroma of truffles to a dish. The ingredient is commonly used as a finishing oil in a variety of dishes, including truffle fries, pasta dishes, pizzas, and pur\u00E9ed foods such as mashed potatoes and deviled eggs. Truffle oil is available in all seasons and is significantly less expensive than fresh truffles. This has also led to a market growth in the product and an increase in the availability of truffle-flavored foods."@en .
<http://dbpedia.org/resource/Truffle_oil>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://dbpedia.org/class/yago/Material114580897> .
<http://dbpedia.org/resource/Truffle_oil>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/French_fries> .
<http://dbpedia.org/resource/Truffle_oil>	<http://purl.org/dc/terms/subject>	<http://dbpedia.org/resource/Category:Food_ingredients> .
<http://dbpedia.org/resource/Truffle_oil>	<http://dbpedia.org/ontology/thumbnail>	<http://commons.wikimedia.org/wiki/Special:FilePath/Huile_d\u0027olive_de_Nyons_1.jpg?width=300> .
<http://dbpedia.org/resource/Truffle_oil>	<http://dbpedia.org/ontology/wikiPageID>	"11253688"^^<http://www.w3.org/2001/XMLSchema#integer> .
<http://dbpedia.org/resource/Truffle_oil>	<http://www.w3.org/2002/07/owl#sameAs>	<http://de.dbpedia.org/resource/Tr\u00FCffel\u00F6l> .
<http://dbpedia.org/resource/Truffle_oil>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Reddit> .
<http://dbpedia.org/resource/Truffle_oil>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://dbpedia.org/class/yago/WikicatFlavors> .
<http://dbpedia.org/resource/Truffle_oil>	<http://www.w3.org/2000/01/rdf-schema#comment>	"El aceite de trufa es un ingrediente culinario moderno utilizado para impartir el sabor y el aroma de las trufas a un plato. La mayor\u00EDa de aceites de trufa no se hace de trufas reales. Son un producto sint\u00E9tico que combina tio\u00E9ter (2,4-ditiapentano), uno de los numerosos aromas encontrados en las trufas, y una base de aceite de oliva o de aceite de semilla de uva.\u200B Como los aceites de oliva puros, estos var\u00EDan de claro a oscuro, y de amarillo a verde.\u200B"@es .
<http://dbpedia.org/resource/Truffle_oil>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Tuber_melanosporum> .
<http://dbpedia.org/resource/Truffle_oil>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://dbpedia.org/class/yago/Spirit114526182> .
<http://dbpedia.org/resource/Truffle_oil>	<http://www.w3.org/2000/01/rdf-schema#comment>	"L\u2019huile \u00E0 la truffe est un ingr\u00E9dient de cuisine destin\u00E9 \u00E0 donner aux aliments pr\u00E9par\u00E9s un parfum comparable \u00E0 celui de la truffe. Alors que la truffe est un aliment disponible de fa\u00E7on saisonni\u00E8re et particuli\u00E8rement co\u00FBteux, l'huile \u00E0 la truffe est disponible en toute saison et est consid\u00E9rablement moins ch\u00E8re que la truffe."@fr .
<http://dbpedia.org/resource/Truffle_oil>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Truffle> .
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<http://dbpedia.org/resource/Truffle_oil>	<http://dbpedia.org/ontology/abstract>	"El aceite de trufa es un ingrediente culinario moderno utilizado para impartir el sabor y el aroma de las trufas a un plato. La mayor\u00EDa de aceites de trufa no se hace de trufas reales. Son un producto sint\u00E9tico que combina tio\u00E9ter (2,4-ditiapentano), uno de los numerosos aromas encontrados en las trufas, y una base de aceite de oliva o de aceite de semilla de uva.\u200B Como los aceites de oliva puros, estos var\u00EDan de claro a oscuro, y de amarillo a verde.\u200B El aceite de trufa generalmente se usa para hacer \"trufas fritas\", es decir papas fritas sumergidas en aceite de trufa, queso parmesano, pimienta y, a veces, otros ingredientes. Algunos platos de pasta y platos batidos como pur\u00E9 de papas o huevos rellenos incorporan aceite de trufa.\u200B El aceite de trufa se puede incorporar a la pizza tambi\u00E9n. El aceite de trufa se encuentra en todas las estaciones a un precio estable, es popular entre los chefs y comensales porque es mucho menos costoso que las trufas reales, al tiempo que posee los mismos sabores y aroma. El surgimiento y crecimiento del aceite de trufa ha llevado a un aumento en la disponibilidad de alimentos que dicen estar hechos o saborizados con trufas, en una era en que el precio de las trufas los ha puesto fuera del alcance de la mayor\u00EDa de comensales."@es .
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<http://dbpedia.org/resource/Truffle_oil>	<http://dbpedia.org/ontology/abstract>	"L\u2019huile \u00E0 la truffe est un ingr\u00E9dient de cuisine destin\u00E9 \u00E0 donner aux aliments pr\u00E9par\u00E9s un parfum comparable \u00E0 celui de la truffe. Alors que la truffe est un aliment disponible de fa\u00E7on saisonni\u00E8re et particuli\u00E8rement co\u00FBteux, l'huile \u00E0 la truffe est disponible en toute saison et est consid\u00E9rablement moins ch\u00E8re que la truffe."@fr .
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<http://dbpedia.org/resource/Truffle_oil>	<http://www.w3.org/2000/01/rdf-schema#comment>	"Tr\u00FCffel\u00F6l ist ein W\u00FCrz\u00F6l aus Pflanzen\u00F6l, das mit Tr\u00FCffeln oder Tr\u00FCffelaroma aromatisiert wurde. Es dient tropfenweise zum W\u00FCrzen verschiedenster Gerichte. Zur traditionellen Herstellung wird Pflanzen\u00F6l von neutralem Geschmack oder mildes Oliven\u00F6l mit einer geschnittenen P\u00E9rigord- oder Albatr\u00FCffel in einer Flasche angesetzt und verschlossen einige Tage hell und zimmerwarm gelagert, anschlie\u00DFend k\u00FChl und dunkel. Statt ganzer Tr\u00FCffeln k\u00F6nnen so auch Schalen und sonstige Reste verwertet werden."@de .
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<http://dbpedia.org/resource/Truffle_oil>	<http://dbpedia.org/ontology/abstract>	"Truffle oil is a modern culinary ingredient used to impart the flavor and aroma of truffles to a dish. The ingredient is commonly used as a finishing oil in a variety of dishes, including truffle fries, pasta dishes, pizzas, and pur\u00E9ed foods such as mashed potatoes and deviled eggs. Truffle oil is available in all seasons and is significantly less expensive than fresh truffles. This has also led to a market growth in the product and an increase in the availability of truffle-flavored foods. Truffle oil is controversial as a flavoring ingredient, as nearly all truffle oil is produced from one synthetic flavor compound, and may lack the complex flavors and aromas of fresh truffles."@en .
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