Geographical?based variations in white truffle <i>Tuber magnatum</i> aroma is explained by quantitative differences in key volatile compounds

The factors that vary the aroma of Tuber magnatum fruiting bodies are poorly understood. study determined headspace composition, sensory profiles, maturity and bacterial communities from T. originating Italy, Croatia, Hungary, Serbia, tested if truffle is dependent on provenance body volatiles explained by and/or communities. Headspace volatile profiles were using gas chromatography–mass spectrometry–olfactometry (GC-MS-O) extracts sensorially assessed. Fruiting was estimated through spore melanisation. Bacterial community 16S rRNA amplicon sequencing. Main odour active compounds present in all truffles but varied concentration. Aroma discriminated sites. However, individual more within sites than across geographic area, while level did not play a role. highly partially provenance. A few rare operational taxonomical units associated with select nonodour compounds. Specificities likely to be linked properties Some constituents bacteria may provide biomarkers volatiles.