Mondo Tartufo

The Sensory Analysis

The Sensory analysis is a technique that allows us to estimate, through our organs of sense, the intrinsic quality of the considered products. The connections established between brain and external receptors make the man taste the various alimentary products, make analyse them describing of the characteristics and tell the senses have allowed it to explore.

The ability to individualize smells and tastes depends on the concentration of the substance that determines them, but also from the experience; so the analysed possession a product for different time exercises our sensory memory that preserves the knowledge of it.

Today techniques exist able to define to chemical level the presence of determined substances in the truffles, but only through the training and the passion for this appreciated tuber we become experienced tasters able to appreciate all the sensory interactions that any other professional tool is able to furnish us.

Studies and searches have been carried out in order to define the sensory profile of every typology of truffle. To this intention Mondo Tartufo Association has elaborated a card of evaluation that considers all the aspects that concur to the evaluation of the appreciated tuber describing, for every typology of it, the sensory profile.

The cards of evaluation consider the three fundamental aspects for the sensory analysis of the truffles: visual examination, tactile examination and olfactory examination.

The evaluation of the gustatory examination is not considered in this phase because it would be destructive and so the truffle, after such evaluation, could not be commercialized anymore. It has however a fundamental role to the goals of the appreciation and the success that this jewel tuber has had in the best tables of the gourmets of the past and our days.

During the course of the year Mondo Tartufo organizes suppers and tastings to the discovery of the best recipes and the possible combinings.

These appointments are proposed from starry chef or from the technical staff of the association that will suggest innovative or traditional suggestions that, every time, will allow to figure in a very unique way during special occasions or everyday.