For truffle aroma, it’s not all about location

Genes, not environment, play a key role in the prized fungus' scent

By Rachel Ehrenberg, 16:14 PM March 30, 2012

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 under...

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