## 3 Results and Discussion
### Specie Variability between Tuber borchii and Tuber mesentericum
\begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Compound**} & \multirow{2}{*}{**Odour Descriptor**} & \multicolumn{2}{c}{**Peak Area (\%)**} \\ \cline{3-4}  & & **T. borchii** & **T. mesentericum** \\ \hline Suplhur compounds & & & \\ dimethylsulphide & Sulphur, cabbage-like, onion & 0.11 \(\pm\) 0.00 b & 0.21 \(\pm\) 0.05 a \\
3-methylthiophene & Onion, savvoury, roast, truffle, garlic, butter & 0.51 \(\pm\) 0.02 & n.d. \\
2-methyl-4,5-dihydrothiophene & Aged cheese, rubber & 1.57 \(\pm\) 0.14 & n.d. \\ dimethylsulphoxide & Cheesy, garlic, mushroom & 0.08 \(\pm\) 0.01 a & 0.01 \(\pm\) 0.00 b \\ dimethylsulphone & Truffle, onion, garlic & 0.01 \(\pm\) 0.00 a & 0.01 \(\pm\) 0.00 a \\ \hline Ketones and lactones & & & \\
2-propanone & Ethereal, fruity & 0.46 \(\pm\) 0.04 a & 0.08 \(\pm\) 0.01 b \\
2-butanone & Ethereal, butterscotch & 0.90 \(\pm\) 0.17 a & 0.89 \(\pm\) 0.09 a \\
2,3-butanedione & Buttery & 0.09 \(\pm\) 0.02 a & 0.01 \(\pm\) 0.00 b \\
2-methyl-1-penten-3-one & & 0.11 \(\pm\) 0.01 a & 0.03 \(\pm\) 0.01 b \\
3-octanone & Mushroom, herbal & 2.90 \(\pm\) 0.40 a & 0.11 \(\pm\) 0.02 b \\
2-octanone & Fruity, mushroom & 0.03 \(\pm\) 0.00 a & 0.01 \(\pm\) 0.00 b \\
1-octen-3-one & Mushroom, musty-mouldy & 1.73 \(\pm\) 0.05 a & 0.06 \(\pm\) 0.01 b \\ E-4-hepten-2-one & & 0.11 \(\pm\) 0.00 a & 0.01 \(\pm\) 0.00 b \\
5-methyl-3-H-1,2-dithiol-3-one & & 1.86 \(\pm\) 0.20 & n.d. \\ \(\gamma\)-ethyl-butylactone & Stale, burnt plastic, melon & 0.04 \(\pm\) 0.01 a & 0.01 \(\pm\) 0.00 b \\
4-methyl-5H-furan-2-one & & 0.08 \(\pm\) 0.02 & n.d. \\ \hline Aldehydes & & & \\
2-propenal & Fruity & 0.02 \(\pm\) 0.00 a & 0.01 \(\pm\) 0.00 b \\
2-methylbutanal & Musty, cocoa, nutty, coffee & 1.78 \(\pm\) 0.16 a & 0.07 \(\pm\) 0.01 b \\
3-methylbutanal & Chocolate, peach, fruity & 3.42 \(\pm\) 0.38 a & 0.48 \(\pm\) 0.09 b \\ pentanal & Coffee, nutty, chocolate & 0.32 \(\pm\) 0.02 a & 0.02 \(\pm\) 0.00 b \\ E-2-butenal & & 0.70 \(\pm\) 0.03 a & 0.25 \(\pm\) 0.03 b \\ hexanal & Grassy, leafy & 8.21 \(\pm\) 0.14 a & 0.58 \(\pm\) 0.08 b \\
2-methyl-2-butenal & Green & 0.43 \(\pm\) 0.07 a & 0.04 \(\pm\) 0.01 b \\
3-methyl-2-butenal & Fruity & 0.06 \(\pm\) 0.01 a & 0.01 \(\pm\) 0.00 b \\
2-methyl pentanal & Ethereal & 0.01 \(\pm\) 0.00 a & 0.01 \(\pm\) 0.00 a \\ heptanal & Fruity & 1.64 \(\pm\) 0.06 a & 0.09 \(\pm\) 0.02 b \\ octanal & Fruity & 0.18 \(\pm\) 0.01 a & 0.01 \(\pm\) 0.00 b \\ Z-2-heptenal & Green, slightly citrus & 0.36 \(\pm\) 0.02 a & 0.07 \(\pm\) 0.01 b \\ nonanal & Fruity, floral, rose-orange & 0.34 \(\pm\) 0.05 a & 0.02 \(\pm\) 0.00 b \\
5-ethylcyclopenttene-1-carbaldehyde & Grilled lamb & 2.72 \(\pm\) 0.08 a & 0.24 \(\pm\) 0.02 b \\ E-2-octenal & Fresh cucumber, leafy & 4.62 \(\pm\) 0.04 a & 0.44 \(\pm\) 0.04 b \\ E-2-nonenal & Green & 0.14 \(\pm\) 0.01 a & 0.05 \(\pm\) 0.00 b \\ \hline Alcohols & & & \\ ethanol & Alcoholic & 0.27 \(\pm\) 0.01 a & 0.06 \(\pm\) 0.01 b \\
2-butanol & Fruity & 0.07 \(\pm\) 0.00 a & 0.09 \(\pm\) 0.02 a \\
1-propanol & Alcoholic & 0.03 \(\pm\) 0.01 a & 0.02 \(\pm\) 0.00 a \\
2-methyl-1-butanol & Fusel, alcoholic, whiskey & 2.49 \(\pm\) 0.03 a & 0.10 \(\pm\) 0.02 b \\
1-pentanol & & 0.20 \(\pm\) 0.02 a & 0.01 \(\pm\) 0.00 b \\
1-hexanol & Ethereal, fusel, fruity & 0.24 \(\pm\) 0.02 a & 0.05 \(\pm\) 0.01 b \\
3-octanol & Earthy, mushroom, woody, citrus & 1.56 \(\pm\) 0.31 a & 0.06 \(\pm\) 0.01 b \\
1-octen-3-ol & Earthy, mushroom & 40.87 \(\pm\) 1.37 a & 16.27 \(\pm\) 0.50 b \\
1-octanol & Waxy & 0.11 \(\pm\) 0.00 a & 0.01 \(\pm\) 0.00 b \\ Z-2-octen-1-ol & Floral & 1.51 \(\pm\) 0.13 a & 0.33 \(\pm\) 0.07 b \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Headspace level of volatile organic compounds identified in truffles of the _Tuber bochii_ (bianchetto) and _Tuber mesentericum_ (black truffle) species. In total, 64 VOCs were identified, with the majority exhibiting significant differences between the two species.