Genes, not environment, play a key role in the prized fungus' scent
Mon Dieu! A truffle’s delectable aroma may be as much about genetics as it is about geography.
For years a truffle’s flavor has been mostly attributed to environmental factors, akin to how terroir — the soil, climate and geology of a region — bestows qualities to wine. But a new analysis, published online March 6 in New Phytologist, finds that a truffle’s particular blend of chemical compounds is linked instead to its genetic background.
By casting light on what gives these elusive underground fungi their prized flavor, the study could help transform several truffle species from wild harvest to consistent crop.