Truffle Market Evolution: An Application of the Delphi Method

Oliach, Daniel; Vidale, Enrico; Brenko, Anton; Marois, Olivia; Andrighetto, N.; Stara, Kalliopi; Aragón, Juán Martínez de; Colinas, Carlos; Bonet, J. A.

doi:10.3390/f12091174

Cited by 26 publications

(28 citation statements)

References 35 publications

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“…Currently, this is a practical way to add truffle flavors to food products during the off-season (Splivallo et al, 2011;Wernig et al, 2018). Nevertheless, possible food applications are curtailed due to the lack of a common standard regulating the use of synthetic truffle flavor compounds and effective traceability methods to determine the authenticity of compounds used in truffle products (Oliach et al, 2021). This has led to issues such as the misuse of synthetic flavor compounds and inconsistencies in product labeling, giving consumers a confusing and/or false image that products contain actual truffle flavor compounds.…”

Section: Synthetic Truffle Flavorsmentioning

confidence: 99%

“…Truffles production is expected to increase in the near future as recent research has focused on its cultivation (ABARES, 2019;Diss, 2016;Oliach et al, 2021). For example, truffle production has grown rapidly over the past few years in Australia, with the farm gate value trebling since 2011 to $8.5 million as at 2016 and the production is expected to continue to soar in the future (ABARES, 2019;ABS, 2019;Diss, 2016).…”

Section: Excessive Unsold Truffles Due To Increasing Truffle Productionmentioning

confidence: 99%

“…This has led to issues such as the misuse of synthetic flavor compounds and inconsistencies in product labeling, giving consumers a confusing and/or false image that products contain actual truffle flavor compounds. Such issues have the potential to tarnish the prestige and value of natural truffles (Oliach et al., 2021; Wernig et al., 2018). It costs much less to produce artificially flavored truffle products than natural truffle products (Torregiani et al., 2017).…”

Section: Current Challenges Faced By the Truffle Industrymentioning

confidence: 99%

“…Apart from the truffle grading standards, there are other factors that may lead to a price drop. One of the main factors is an increase in the global production due to a rapid expansion in the cultivation, but the market dimension remains unchanged without a strong marketing strategies and a good understanding about the truffle supply chain that have brought a certain fatigue to the market (Oliach et al., 2021). Effort for the recognition of truffle production that could help to develop truffle consumption culture and marketing is still inadequate.…”

Section: Current Challenges Faced By the Truffle Industrymentioning

confidence: 99%

“…The promotion of truffle consumption via tourism and gourmet marketing especially in countries without a tradition of truffle consumption has not been well established. Moreover, the use of synthetic aroma in restaurant cuisine and truffle products has been identified as another threat causing the price drop (Oliach et al., 2021).…”

Section: Current Challenges Faced By the Truffle Industrymentioning

confidence: 99%

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Methods used for extraction of plant volatiles have potential to preserve truffle aroma: A review

Phong

Gibberd

Payne

et al. 2022

Comp Rev Food Sci Food Safe

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Truffles are considered one of the world's most highly prized foods mainly due to their desirable organoleptic properties and rarity. However, truffles are seasonal (harvested mostly in winter from June to August in the Southern Hemisphere and from December to February in the Northern Hemisphere) and extremely perishable. Truffles deteriorate rapidly showing undesirable changes within 10 days from harvest in aroma and visual appearance after harvest. The very short postharvest shelf life (about 7–10 days) limits the potential for export and domestic consumption all year round. Several preservation methods have been studied to prolong their shelf life without the loss of aroma. However, all traditional preservation techniques have their own shortcomings and remain challenging. The extraction of natural truffle aroma volatiles for food applications could be a potential alternative to replace the existing synthetic flavoring used for processed truffle products. Four commonly used extraction methods for recovering volatile compounds from plants, namely, supercritical carbon dioxide extraction, Soxhlet extraction, distillation, and cold pressing, are critically analyzed. Up to date, existing research about the extraction of aroma volatiles from truffles is limited in the literature but based on the volatility of the key truffle volatile compounds, supercritical carbon dioxide extraction may offer the best possibility so that a natural truffle‐based product that can be used in food applications throughout the year can be made available.

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Section: Synthetic Truffle Flavorsmentioning

confidence: 99%

Section: Excessive Unsold Truffles Due To Increasing Truffle Productionmentioning

confidence: 99%

Section: Current Challenges Faced By the Truffle Industrymentioning

confidence: 99%

Section: Current Challenges Faced By the Truffle Industrymentioning

confidence: 99%

Section: Current Challenges Faced By the Truffle Industrymentioning

confidence: 99%

See 3 more Smart Citations

Methods used for extraction of plant volatiles have potential to preserve truffle aroma: A review

Phong

Gibberd

Payne

et al. 2022

Comp Rev Food Sci Food Safe

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Sustainable cultivation of the white truffle (Tuber magnatum) requires ecological understanding

2023

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The white truffle (Tuber magnatum Picco.; WT) is the most expensive and arguably also the most delicious species within the genus Tuber. Due to its hidden belowground life cycle, complex host symbiosis, and yet unknown distribution, cultivation of the enigmatic species has only recently been achieved at some plantations in France. A sustainable production of WTs under future climate change, however, requires a better ecological understanding of the species’ natural occurrence. Here, we combine information from truffle hunters with a literature review to assess the climatic, edaphic, geographic, and symbiotic characteristics of 231 reported WT sites in southeast Europe. Our meta-study shows that 75% of the WT sites are located outside the species’ most famous harvest region, the Piedmont in northern Italy. Spanning a wide geographic range from ~ 37° N in Sicily to ~ 47° N in Hungary, and elevations between sea level in the north and 1000 m asl in the south, all WT sites are characterised by mean winter temperatures > 0.4 °C and summer precipitation totals of ~ 50 mm. Often formed during past flood or landslide events, current soil conditions of the WT sites exhibit pH levels between 6.4 and 8.7, high macroporosity, and a cation exchange capacity of ~ 17 meq/100 g. At least 26 potential host species from 12 genera were reported at the WT sites, with Populus alba and Quercus cerris accounting for 23.5% of all plant species. We expect our findings to contribute to a sustainable WT industry under changing environmental and economic conditions.

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Truffle flavored commercial products veracity and sensory analysis from truffle and non-truffle consumers

et al. 2023

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Truffle Market Evolution: An Application of the Delphi Method

Cited by 26 publications

References 35 publications

Methods used for extraction of plant volatiles have potential to preserve truffle aroma: A review

Methods used for extraction of plant volatiles have potential to preserve truffle aroma: A review

Sustainable cultivation of the white truffle (Tuber magnatum) requires ecological understanding

Truffle flavored commercial products veracity and sensory analysis from truffle and non-truffle consumers

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