The scent of the truffle is made up of numerous different molecules that give it its inimitable bouquet of smells. They are impossible to reproduce in laboratory, except for bismetiltiomethane (formula: CH3SCH2SCH3), a sulfur compound that we can find in all truffles and that specifically represents the main aroma of the White Truffle. In view of this, we would like to underline the fact that a stronger note of bismetiltiomethane does not necessarily correspond to a higher quality truffle, this is good to remember. Dimethylsulfide, indeed, is predominant in the Black prestigious Truffle.