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Authenticity and Market Potential of Truffle Aroma Enhancers in the Food Industry: a review

Publicado en:Journal Of Food Composition And Analysis. 108066- - 2025-07-20 (), DOI: 10.1016/j.jfca.2025.108066

Autores: Tejedor-Calvo, E., & Marco, P.

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Resumen

Truffles are highly prized fungi known for their unique aroma, but their scarcity, short shelf-life, and high cost have driven interest in truffle aroma enhancers. These products aim to replicate or amplify the distinctive truffle flavor while ensuring cost-effectiveness and accessibility for the food industry. This review explores the current advancements in truffle aroma enhancers, focusing on their authenticity and market potential using advances in analytical techniques allow a precise characterization of truffle volatiles, supporting the development of more authentic products. Market trends show growing demand for premium, natural flavorings, though consumer skepticism and regulatory concerns about synthetic additives remain challenges. Transparency in labeling and quality assurance is key. Additionally, valorizing truffle byproducts and exploring alternative fungi as substrates for aroma extraction offers sustainable, cost-effective solutions. The development of innovative truffle aroma enhancers presents strong potential for expanding food product offerings while meeting consumer expectations for authenticity and quality.

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