Peat-based amendment of soils reduces the complexity of the volatile profile in cultivated black truffles

Abstract

The European black truffle (Tuber melanosporum) thrives in symbiosis with woody plants, primarily oaks. Truffle cultivation is expanding globally, with practices like 'truffle nests' improving truffle quality by growing them in peat-based substrates. These nests result in rounder truffles with less damage but raise concerns about truffle ripeness and aroma, crucial for gastronomic value. The black truffle's complex aroma is influenced by maturity, host tree, and soil microbes, yet market prices often overlook this. This study investigated whether truffle nests impact truffle aroma by comparing volatile organic compounds (VOCs) and conducting blind sensory tests. Conducted in a holm oak orchard in Spain, the study found no significant differences in spore maturity between nest and bulk-soil truffles but noted fewer VOCs in nest truffles. Sensory tests indicated perceptible differences, suggesting nests might influence aroma, underscoring the need to consider agronomic practices for enhancing truffle quality and market value.