Geographical‐based variations in white truffle Tuber magnatum aroma is explained by quantitative differences in key volatile compounds

What is it about?

White truffles are appreciated for their aroma in the culinary arts. We tested if white truffle aroma changes by the country of origin, fruiting body maturity and the bacteria living inside the truffles. Overall the aroma of truffles differed by site but not necessarily always by country. But the amount of volatile chemicals responsible for the smells in each fruiting body varied a lot. Maturity did not play a role in truffle aroma. A small number of volatile chemicals in the truffles related with some key bacterial strains, but these chemicals did not contribute to the smell of truffles.

Featured Image