T. melanosporum, 2,3-butanedione, dimethyldisulfide, 3-methyl-1-butanol, and 3-ethyl-5-methylphenol were among the main aroma-active compounds [3]. On the other hand, some thiophene compounds, such as 3-methyl-4,5-dihydrohene and 2-methyl-4,5-dihydrohene, were found exclusively in _T. borchii_ and contribute to its aroma [4]. [PERSON] et al. [5] highlighted the qualitative differences in the volatile compounds of truffles of the species _T. aestivum, T. brumale, T. melanosporum, T. rufum_, and _T. simonea_. Despite the presence of common VOCs, such as 3-octanone, 1-octen-3-one, and 3-octanol responsible for the characteristic mushroom aroma of truffles, methoxy-methylbenzene was identified in _T. brumale_ and not in _T. aestivum_[6]. The differences in VOCs according to the different truffle species are responsible for the various nuances of the aroma observed. These VOCs can derive from the truffle biosynthesis processes or from the microorganisms that colonise them [7]. Environmental factors such as the harvesting area can influence the abundance of these VOCs for the same truffle species, not only for harvesting in different regions or countries [8; 9; 10], but more recently a difference has also been noted for truffles of the same species harvested in different sites in the same collection area [11]. In addition to geographical factors, the maturity stage of truffles can also influence their volatile composition [9]. Studies have indicated that lipid compounds accumulate more in the immature stage than in the mature stage, while the levels of some amino acids increase as the maturation stage of truffles increases [12]. These compounds are important as precursors of the truffle aroma. Overall, mature truffles have higher nutritional values in terms of ash, protein, raw fibre, and total sugar contents [9; 13]. Several studies have employed the SPME-GC/MS as a headspace solvent-free technique to examine and compare the composition of volatile compounds of truffles belonging to different species, such as _T. aestivum, T. melanosporum, T. mesentericum_, and _T. indicum_[11; 14]. More recently, the analysis of VOCs has been carried out to identify differences in key volatile compounds of white truffles (_T. magantum_) collected in different countries [15]. Some studies have focused on the effect of freezing and temperature conditions on the evolution of the VOC profile during storage [16; 17]. Although greater attention has been paid to identify volatile molecular markers associated with specific odours [2], there is a growing interest in identifying chemical markers capable of authenticating different truffle species also in relation to their respective harvesting areas. However, while volatile compound analysis can represent a complex, costly, and time-consuming method, the electronic nose (E-nose) can be a promising technique to rapidly and objectively investigate the odour fingerprint of a large number of samples [18]. The E-nose is a portable device that mimics the human sense of olfaction and uses an array of gas sensors to convert the chemical responses of volatile chemical species into electrical signals. These signals are processed with pattern recognition techniques to classify and discriminate different samples. Nonetheless, the E-nose does not provide separation and identification of individual volatile compounds [19; 20]. Several types of electronic noses have been developed. E-nose based on metal oxide semiconductor (MOS) sensors provide a high response and low recovery time and are highly sensitive to some gases in the order of 100 ppb [21]. In the literature, an electronic nose based on ten MOS sensors was applied to olive oils flavoured with truffles to identify the three different species of truffles mentioned on the oil labels [22]. A recent study used a six-gas-sensor quartz crystal array system, developed in the laboratory, to discriminate the headspace of _T.