One thing many first-time buyers notice is that fresh truffle aroma changes over time.
This is completely normal. Unlike processed food products, fresh truffle is still “alive” after harvest in a biological sense.
Strong aroma does not always mean fresher
Some buyers expect truffle to have a very strong smell immediately after arrival. In reality, aroma can vary depending on:
- harvest timing
- storage condition
- temperature during transport
Fresh truffle aroma is usually more natural and subtle compared with truffle oil products.
Temperature affects aroma quickly
If truffle is exposed to warm temperatures for too long, the aroma may weaken faster.
This is why cold chain handling is important during export.
Moisture also matters
Truffle naturally contains moisture. Improper storage can cause condensation, which affects both texture and smell.
This is why many suppliers wrap truffle individually with absorbent paper.
Practical suggestion
For restaurants and distributors, it is better to use or sell fresh truffle as early as possible after arrival.
👉 Fast turnover is usually better than long storage.
If you need advice on storage or transportation for your market, feel free to contact us for more information.