For example, you can t find truffles at the roots of a maple tree. Instead, focus your search on oak, hazelnut, fir, beech, hickory, and eucalyptus trees. Soil quality - Truffles are abundant in warm and moist soils. You have better chances of locating truffles about a week or two after a heavy downpour. 2. It is also a moderate source of carbohydrates. The main component of truffles and mushrooms in general is carbohydrates composed of glycogen and chitin or also called the fungus cellulose which is a structural component of the fungal cell wall. However, compared to other vegetables, truffles have lower proportions of carbohydrates. Storing Truffle Chefs and truffle experts advise against storing or preserving truffles, as it causes them to dry out and lose their flavor as well as aroma. Although it is better that truffles are consumed shortly after you purchase them, you can store them for a short time, like three to five days. Uses of Truffles Experts say that there are so many types of truffles. And although none of these types are known to contain any type of poison, not all truffle types are considered gourmet delicacies. These types include the White Truffles which are the most rare among the types of truffles; the Black Truffles, which is very expensive because it can only be found in an oak tree; the Chinese Truffles which are the most available type because it grows bountifully in China and are often being exported to various parts of the world; and the Summer Truffles, which have milder aroma compared to other winter truffle types. The most sought-after truffle type, the winter black truffle is loved for its mild earthy aroma and flavor that resembles a mixture of earth and chocolate. It s brownish or grayish black on the outside with white fine veins of the inside. Compared to the winter white truffle, the black variety has a subtler taste that lasts longer. All you can say is that truffles smell pungent, earthy, musky, and sensual. That being said, you can more accurately say that people perceive the aroma of the truffle based on the olfactory response it evokes, not so much on its real smell. The aroma is actually more overwhelming than the flavor of the truffles, so much so that it becomes the flavor itself.