How to describe the aroma of truffles

Truffle aromaTwo weeks ago I had the chance to travel to Tuscany for truffles. Athough is the right place for melanosporum and magnatum (great market in San Miniato!) I was most intested now in bianchetto.

I bought the newspaper at the airport and I found a monographic on truffles. Great way to start the journey, ins’t it?

One article, by Alfredo Peris, surprised me to discover how a winemaker can describe the aromas of truffles: aroma reminiscent woods mountain of salt and iodine, to wet weed, to gas, even canned cockles, while the taste is pleasant, very distinctive and personal, delicately bitter and spicy with hazelnut end, and with a touch crispy…

Is anyone trying to improve it? 🙂

Next week we have a recording with the national TV of a full report on truffles, not just farming but we will also meet the lab in a catalan university that has been studying the aroma on truffles and extracted the 8 main compounds separatedly. We’ll have the chance to “smell” each volatile compound separately and let’s see what they remind to us. I’ll put a link here to the video when it will be published.

By the way, anyone interested to visit next truffle festivals in Tuscany, here there are a few:
At Foro Boario in Borgo San Lorenzo – Florence, on March 13th and 14th a Festival about the typical March Truffle.

Another one close to Siena:

All the best,
Marcos S. Morcillo

About trufflefarming

CEO of Micofora. Truffles and edible wild mushroom science and farming. Researcher, truffle farmer & mycologist
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