Why Some People Love or Hate Truffles: The Science of Truffle Chemistry and Genetics

Have you ever wondered why some people love truffles while others can't stand them? If you think it's just about the way truffles smell or their status as a coveted culinary ingredient, you might be in for a surprise. In this blog post, we'll dive into the fascinating world of truffle chemistry and explore what science has to say about why some people are repelled by these fungi, while others are almost addicted to them. Buckle up for a chemistry deep dive—you won't want to miss this!

From Matt Moran's and my reaction, in this video, its easy to see we are both addicted to truffle, what do you think?

The reason some people can't stand the smell of truffles comes down to both chemistry and genetics. Yes, you read that right—your genes may actually be the culprit behind your aversion to this highly prized culinary ingredient. A similar phenomenon occurs with coriander (or cilantro). I don’t know about you, but I personally find coriander to taste like soap, and it turns out I'm not alone. Scientists attribute this to a genetic variation that affects my olfactory receptors, specifically the OR6A2 gene, which makes certain aldehydes in coriander more detectable. In fact, up to 14% of the population shares this reaction. Interestingly, I still enjoy coriander in dishes and sandwiches, even though I can't stand it on its own.

Now, let's turn to truffles and why some people find them off-putting. The chemical responsible here is androstenone, a compound also known as "bore taint"—the reason why male pigs are castrated. If you're among the 40% of the population who have an aversion to androstenone, you'll likely describe the smell as rotten wood, sweat, or even urine. Research suggests that in some populations, the percentage of people who dislike this compound is even higher—think the Arabian Peninsula. It makes sense when you think about it. Interestingly, about 25% of people can't smell androstenone at all, leaving roughly 35% of the population who actually enjoy the full aroma complexity associated with truffles.

Why Are We Addicted to Truffles?

One of the key chemicals responsible for making truffles so desirable to both animals and humans is anandamide. Unlike androstenone, which we discussed earlier, anandamide affects everyone in the same way. Often referred to as the "bliss molecule," it functions similarly to tetrahydrocannabinol (THC), the psychoactive compound in marijuana. While black truffles don’t have cannabinoid receptors themselves, they do produce anandamide.

Scientists theorize that truffles produce this compound to attract animals, encouraging them to eat the truffles and spread the spores, ensuring the species' survival.

Anandamide, an endocannabinoid, binds to the CB1 receptors in the brain. It's called the "bliss molecule" because it mimics the effects of THC on the human endocannabinoid system, generating feelings of pain relief, reduced stress, and even euphoria. Essentially, it helps make life feel a bit more enjoyable.

The human endocannabinoid system is crucial for regulating various bodily functions, including memory, pain management, appetite, energy balance, and even fertility. It's what connects us to the plants and animals we interact with in some way. So when we eat truffles and experience that "high," it's no coincidence—it’s all due to our brain's response to anandamide, making truffles not just a culinary treat, but a biochemical experience.

Final Thoughts: Who's Really In Love with Truffles?

As we've seen, the science behind our reactions to truffles is a fascinating blend of chemistry, genetics, and biology. While some of us are drawn to their complex aroma and the "bliss" they bring, others are repelled by the very compounds that make them so alluring. But as we dig deeper into the science, it raises a thought-provoking question: Is it truly us who love truffles, or could it be that truffles have developed their unique chemistry to attract us in the first place? After all, they rely on us—and other animals—to help spread their spores and ensure their survival. Perhaps, in the end, it's not just our craving for truffles but also the truffles' own evolutionary strategy to "hook" us that keeps this centuries-old love affair going. One thing's for sure: when it comes to truffles, the chemistry works both ways.

Read more here:

Truffles contain endocannabinoid metabolic enzymes and anandamide. Phytochemistry

Volume 110, February 2015, Pages 104-110