The Sensorial Analysis
The quality of a Tuber magnatum can be assessed using three of our five senses: sight, touch and smell.
The visual examination involves three aspects: making sure that the fruiting body is intact (a damaged truffle will deteriorate more rapidly, so it is not just a matter of looking good); the degree of cleanliness, as any residues of earth may conceal defects or imperfections, as well as making it less pleasant to look at; a purely subjective assessment of the specimen's beauty and aesthetic appeal.
The texture of the truffle is then examined: a good truffle should have just a slightly elastic feel, and must be firm and compact, while being neither too hard nor excessively springy.
Finally, the smell: the aroma of a truffle is made up of an array of simple sensations of varying intensity and amplitude, and it is precisely this unique, alluring scent that has made it such a culinary success. The following terms are used to describe the aromatic composition of the Tuber magnatum: fermented, fungous, honey, hay, garlic, spices, damp earth and ammonia.
