The Sensorial Analysis

In order to judge the merit of a white truffle (Tuber Magnatum) we can use our three senses of sight, touch and smell.

To visually assess a truffle one needs to look to see if the truffle is intact as this means the truffle will deteriorate less rapidly. It is also important for the truffle to be clean as soil can often mask defects and imperfections. As with fruit and vegetables some people are looking for a perfect rounded shape.

By touching the truffle one can check its consistency. A good truffle must give a little when pressed and have some elasticity. It should be compact and tight, but not be either hard or too soft.

Which brings us to the smell test… The final inspection is the olfactory analysis. The aroma of the truffle is hard to describe. It has been described variously as smelling fermented, like mushroom, honey, hay, garlic, spices, wet earth and ammonia.

You taste white truffles with your nose!

It is this unique and appealing fragrance that has determined the incredible culinary success. The aromatic makeup of the Tuber magnatum includes the following descriptors: fermented, mushroom, honey, hay, garlic, spices, wet earth and ammonia.