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Truffle-flavoured products contain bits of black truffle but taste like white truffle.^[1]

How come?
The distinct aroma of the black winter truffle (Tuber melanosporum) is actually more difficult to replicate than that of the white truffle (Tuber magnatum), as it is subtler and involves a more complex mix of compounds.^[2] In contrast, the white truffle is rarer, more pungent, and more expensive.^[3]

So what are all those black truffle bits in your truffle oil, salt, or pâté?
They’re usually the much cheaper summer truffle (Tuber aestivum), known for its mild aroma and for costing nearly a tenth of the price of the black winter truffle. Don’t believe it? Check the ingredients list of this product here.

As for that white truffle aroma, it mostly comes from the compound 2,4-dithiapentane.^[4] You can even buy some on Alibaba here for peanuts.