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The technology behind our authentic truffle aroma

Prepared from Real Truffles through our Patent-backed Technology

In 2014, Professor and truffle expert Richard Splivallo discovered that microorganisms that live inside of truffle fungi were responsible for producing truffle aroma. He then created the Nectariss MethodTM, an innovative and patented fermentation process based on ancestral traditions. This discovery enables NBROSIA to produce small artisanal batches of authentic truffle oils made with real truffle fungi.


“With our technology, we can release the aromatic potential of truffles through fermentation and thus supply the market with authentic truffle flavors the whole year round... Our customers shall enjoy authentic truffle flavors while, similarly to wine, learning about flavor differences among truffle sorts” - Richard Splivallo

Scientific publications, book chapters and patents about truffle fungi and truffle flavor authored or co-authored by Richard Splivallo: 



  1. Geographical-based variations in white truffle Tuber magnatum aroma is explained by quantitative differences in key volatile compound2 (2021). Niimi J, Deveau A, Splivallo R. New Phytol 230(4):1623-1638

  2. Aroma and bacterial communities dramatically change with storage of fresh white truffle Tuber magnatum (2021). Niimi J, Deveau A, Splivallo R (2021). LWT Vol. 151, Article 112125

  3. Orchard conditions and fruiting body characteristics drive the microbiome of the black truffle Tuber aestivum (2019). Splivallo R, Vahdatzadeh, M Maciá-Vicente et al., Front. Microbiol. 10

  4. Are bacteria responsible for aroma deterioration upon storage of the black truffle Tuber aestivum: A microbiome and volatilome study (2019). Vahdatzadeh M, Deveau, A, and Splivallo R. Food Microbiol. 84

  5. Pezizomycetes genomes reveal the molecular basis of ectomycorrhizal truffle lifestyle (2018). Murat C, Payen T, Noel B et al. Nature Ecology & Evolution 2(12)

  6. Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway (2018). Vahdatzadeh M, Splivallo R. Scientific Reports 8(1)

  7. Composition and authentication of commercial and home-made white truffle-flavored oils (2017). Wernig F, Buegger F, Pritsch K, Splivallo R. Food Control 87

  8. New insights on the complex relationship between weight and maturity of Burgundy truffles (Tuber aestivum) (2017). Büntgen U, Bagi I, Fekete O. et al. PLOS ONE

  9. The smell of truffles: from aroma biosynthesis to product quality. In True Truffle (Tuber spp.) in the World (2016) Splivallo R, Culleré L. Soil Ecology, Systematics and Biochemistry. Springer Verlag.

  10. The role of the microbiome of truffles in aroma formation: a meta-analysis approach (2015). Vahdatzadeh M, Deveau A, Splivallo R.  Appl. Environ. Microbiol.

  11. Fine-scale spatial genetic structure     analysis of the black truffle Tuber aestivum and its link to aroma variability (2015). Molinier V, Murat C, Frochot et al.  Environ.    Microbiol.

  12. Sulfur volatiles of microbial origin are key contributors to human-sensed truffle aroma (2015). Splivallo R, Ebeler S. Appl. Microbiol. Biotechnol. 99: 2583–2592.

  13. Bacteria associated with truffle fruiting bodies contribute to truffle aroma (2014). Splivallo R, Deveau A, Valdez N. et al. Environ. Microbiol.

  14. Is climate change altering the geographical distribution of truffles? (2012). Splivallo R, Rittersma R, Valdez N et al. Frontiers in Ecology and the Environment 10: 461–462

  15. Intraspecific genotypic variability determines concentrations of key truffle volatiles (2012). Splivallo R, Valdez N, Kirchhoff N et al.  New Phytologist 194 (3): 823-855

  16. Production of natural truffle flavours from truffle mycelium (2011). Splivallo R. Maier C.  Patent publication number PCT/IB2010/052913

  17. Truffle Volatiles: from Chemical Ecology to Aroma Biosynthesis (2011). Splivallo R, Ottonello S, Mello A, Karlovsky P. New Phytologist 189: 688-699

  18. Périgord black truffle genome uncovers evolutionary origins and mechanisms of symbiosis (2010). Martin F, Kohler A, Murat C et al. Nature 464: 1033-1038

  19. Truffles regulate plant root morphogenesis via the production of auxin and ethylene (2009). Splivallo R, Fischer U, Göbel C et al. Plant Phys 150: 2018-2029          

  20. Truffle volatiles inhibit growth and induce an oxidative burst in Arabidopsis thaliana (2007). Splivallo R, Novero M, Bertea, CM et al. New Phytologist 175 (3): 417-424    

  21. Discrimination of truffle fruiting body versus mycelial aromas by stir bar sorptive extraction (2007). Splivallo R, Bossi S, Maffei M, and Bonfante P.  Phytochemistry 68 (20): 2584-2598      

  22. Biological significance of truffle secondary metabolites. In Secondary Metabolites in Soil Ecology (2008). Splivallo R. Karlovsky Ed. Soil Biology Series (Springer-Verlag Berlin Heidelberg) 14: 141-165

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