Truffle aromas can be categorized into three major groups. First come the synthetic flavours, then the natural based, but not truffle derived (eg.cabbage), and last but not least, the top of the range is the truffle derived natural aroma. This aroma is extracted from white truffles (Tuber magnatum), and it has all of the original characteristics of a fresh truffle. Highly volatile, just like the truffle aromas, we recommend to use in freshly prepared dishes, or in processed products that are not treated on high temperatures.
For more information please consult our product sheet.
