Creating Truffle Aroma: The Science Behind The Scent

Truffles are a type of fungus that grows underground and is considered a gourmet delicacy. They have a unique and pungent aroma, which has made them highly sought-after in the culinary world. Due to their rarity and intense flavour, fresh truffles are extremely expensive, often fetching prices upwards of $1000 per ounce.

To make truffles more accessible, truffle aroma, also known as truffle essence or truffle flavour, was invented. It contains the same aromatic molecules found in fresh truffles, giving off their distinctive smell. Truffle aroma is often infused into oils, like grapeseed or olive oil, to create truffle oil, which is a popular and affordable way to add truffle flavour to various dishes.

The process of creating truffle aroma involves extracting and isolating the aromatic compounds found in fresh truffles. These compounds are then combined and mixed with a carrier oil, such as olive oil, to create the final product. This process allows for the replication of the complex aroma of truffles without the need for the actual truffles themselves, making it a cost-effective alternative.

The synthetic flavour compound in truffle oil

Truffle oil is a modern culinary ingredient used to impart the flavour and aroma of truffles to a dish. It is available in all seasons and is significantly less expensive than fresh truffles. However, truffle oil is controversial as a flavouring ingredient as nearly all truffle oil is produced from one synthetic flavour compound, and may lack the complex flavours and aromas of fresh truffles.

Truffle oil is frequently used to train truffle-hunting dogs and pigs. Modern Italians often use a strufion, a ball of rags scented with truffle oil. Truffle oil made by infusing olive oil with truffles has been used for this purpose since at least 1756.

The annual Australian Food Awards, awarded by the Royal Agricultural Society of Victoria, bans the use of 2,4-dithiapentane in entries for truffle-related categories.

How to make truffle oil at home

Truffle oil is a modern culinary ingredient used to impart the flavour and aroma of truffles to a dish. It is available in all seasons and is significantly less expensive than fresh truffles. However, nearly all truffle oil is produced from one synthetic flavour compound, and may lack the complex flavours and aromas of fresh truffles.

Making truffle oil at home is easy, but there are a few important things to keep in mind. Firstly, only fresh white or black truffles should be used. Truffles must be very fresh, and the oil should not have a strong flavour and aroma of its own. A neutral-flavoured oil such as grapeseed, avocado, or light olive oil is best.

Method 1: Hot Steep

This method yields the most flavour but has a shorter shelf life.

• Heat 1/2 cup of oil over low heat until it reaches about 130°F (54°C).
• Turn off the heat and add 1 tablespoon of shaved truffle to the oil.
• Cover and let the mixture cool completely.
• Once cooled, strain and store in a clean, airtight jar for up to 3 months.

Method 2: Hover

This method takes longer but yields a longer-lasting product and does not degrade the truffle's flavour.

• Pierce a truffle or piece of truffle with a small nail and attach it to the inside of a mason jar lid.
• Pour 1/2 cup of oil into the jar, then twist on the lid with the nailed truffle, ensuring the truffle doesn't touch the oil.
• Place the jar somewhere cool and dry. After one week, the truffle flavour will be fully infused into the oil.
• Store for up to 6 months.

Method 3: Cold Steep

This method is the simplest but has the shortest shelf life.

• Place 1/2 cup of oil in a clean mason jar or glass jar.
• Add 1 tablespoon of shaved truffle to the oil.
• Let steep for one week, then strain out the truffle.
• Store for up to 1 month.

Tips:

• Do not heat the oil to infuse it with truffle flavour. Heat destroys the truffle aroma.
• Truffle oil made at home will be milder than commercial varieties.
• Truffle oil should be drizzled on food at the end of cooking or added at the last minute.
• Truffle oil should not be used for cooking at high heat, as it loses its flavour.

How to store fresh truffles

Fresh truffles are best enjoyed as soon as you get them, but they can be stored for later use. Here are some tips on how to store fresh truffles to maintain their quality and flavour:

Short-Term Storage: Refrigerator

Truffles can be stored in the refrigerator, similarly to fresh mushrooms. It is important to wrap them in unbleached paper towels to absorb moisture. Place the wrapped truffles in a zip-top bag and store them in the fridge without closing the bag completely to allow the truffles to breathe. Check the paper towel periodically and replace it when it becomes moist.

Useful Alternative Storage Options: Rice or Oil

Storing truffles in rice helps preserve them from air exposure while infusing the rice with the truffle flavour. This method can slightly reduce the quality of the truffles but produces delicious rice that is ideal for making risotto. Simply place the truffles in a glass jar, cover them with rice, close the jar, and store it in the fridge.

Another option is to store truffles in a neutral-flavoured olive oil in the refrigerator. The oil creates a barrier against air exposure while preventing moisture loss. This method will infuse the oil with the truffle flavour, resulting in homemade truffle oil.

Long-Term Storage: Freezing

Freezing truffles is an effective way to preserve them for up to six months. Vacuum packing before freezing is ideal, but if you don't have a vacuum sealer, place the truffles in a zip-top bag with as much air pushed out as possible. Once frozen, the truffles can be consolidated into a single bag. Frozen truffles are best used without thawing first; grate them directly into your dish, or cook them from frozen.

How to cook with fresh truffles

Truffles are a fungus with a distinct savoury taste. Due to their rarity, fresh truffles are extremely expensive, with most varieties fetching over $1,000 per ounce. As a result, truffle oil is a popular substitute that can be used to impart the flavour of truffles to a dish at a fraction of the cost.

If you are lucky enough to be able to get your hands on some fresh truffles, here are some tips on how to cook with them:

• Truffles have a very unique aroma and taste that can enhance the flavour of many dishes. Shave them over pasta, add them to scrambled eggs, an omelette, or risotto.
• If you want to get the full flavour of fresh truffles, it is best to use them raw. However, black truffles can be lightly cooked, while white truffles should never be cooked.
• When storing fresh truffles, keep them in a sealed container in the fridge with an absorbent medium such as rice or a kitchen towel to prevent them from rotting due to moisture. Alternatively, you can store them in a sealed jar with a few eggs, which will absorb the truffle aroma through their porous shells.
• To get the most flavour out of your truffles, use a truffle slicer or a mandolin to cut razor-thin slices.
• Be careful not to overdo it with the truffles, as a little goes a long way. Start with a small amount and adjust to your taste.
• Some popular dishes that incorporate fresh truffles include truffle pasta, truffle fries, truffle mashed potatoes, truffle mac and cheese, truffle burgers, and truffle pizzas. You can also add truffles to steak, chicken, and wild mushroom dishes.

So there you have it! Some tips and tricks on how to cook with fresh truffles. With these suggestions, you can elevate your dishes and impress your guests with the magical flavour of truffles.

What to do with fresh truffles

Truffles are a highly prized and expensive ingredient, thanks to their unmistakable, earthy, heady profile. They are best enjoyed in simple recipes, where their unique flavour can shine through.

• Shave or grate them over pasta. Truffles pair particularly well with long, strand-like varieties, such as tagliatelle or ciriole.
• Add them to arancini. Finely chop the truffles and add them to the rice before breading and frying.
• Infuse the aromatics of truffles into ingredients that contain fats and oils, such as butter, cream, and eggs.
• Make truffle butter. Finely grate a fresh truffle and mix it into softened, salted butter. Leave it in the fridge for a few days to allow the truffle flavour to infuse.
• Add truffles to scrambled eggs. You can add minced truffles during the sauté stage, or add thinly sliced truffles on top of the cooked eggs.
• Make truffle mashed potatoes. Infuse hazelnuts with truffles, dry-roast them, then puree them with infused cream and butter. Micro-plane more truffles on top.
• Shave or mince truffles and add them to risotto.
• Make truffle soup. Try the famous truffle soup VGE, created by French Chef Paul Bocuse, or add truffles to a homemade mushroom soup.
• Add truffles to desserts. Black truffles are most commonly used in sweet dishes, but you can also try white truffles with creamy and chocolatey plates.
• Dress up macaroni and cheese with truffles.
• Roast poultry with truffles. Loosen the skin of the chicken or turkey and spread truffle butter underneath.

Frequently asked questions