Researchers, alongside citizen scientists and their ‘truffle dogs’, have identified two new species of truffle. The first one, Tuber canirevelatum, translates to the “dog-found” truffle, named to honor truffle dogs and Monza, the dog that unearthed it with her owner Lois Martin. The second species, Tuber cumberlandense, takes its name from the Cumberland Plateau, where it was discovered by Margaret Townsend and her truffle dog, Luca.
Researchers from Michigan State University, in collaboration with colleagues at the University of Florida, citizen scientists, and their “truffle dogs,” have uncovered two new truffle species.
Tuber canirevelatum, which means the ‘dog-found’ truffle, is named in tribute to truffle dogs and Monza, the dog that helped trainer Lois Martin find it. The other species, Tuber cumberlandense, got its name from the Cumberland Plateau, where it was found by Margaret Townsend and her truffle dog, Luca.
Initially, T. canirevelatum appeared to be unlike any known species in North America, prompting Martin to send a sample to the lab of Gregory Bonito, an associate professor in the Department of Plant, Soil, and Microbial Sciences at MSU College of Agriculture and Natural Resources. Bonito, along with undergraduate student Alassane Sow, who was the lead author of the study, performed DNA analyses to identify and classify the two truffles within the tree of life.
“Receiving these samples was thrilling, especially because they resembled the well-known edible European truffles Tuber macrosporum and Tuber aestivum,” stated Sow. “By describing these species, we aim to spark greater interest in cultivating North American truffles. Our analyses indicate that both possess aromatic compounds found in some of the most sought-after truffle varieties.”
Truffles are rare and highly valued in the cooking world, making them quite costly. “In international markets, fresh truffles can fetch hundreds or even thousands of dollars per kilogram,” said Bonito.
While T. cumberlandense has been collected from truffle orchards and woodlands and sold under various labels, the research confirmed it is a unique, previously unrecognized species indigenous to North America, according to Bonito.
Current initiatives in Kentucky, led by the distillery Maker’s Mark, aim to cultivate this native truffle.
“This particular species thrives in a symbiotic relationship with white oaks, growing from their roots while providing vital nutrients to the trees,” explained Bonito. “Maker’s Mark is keen on cultivating T. cumberlandense because they age their whiskey in white oak barrels. They plan to reforest their Kentucky land with white oaks for the barrels and hope to eventually harvest truffles, possibly even creating truffle-infused whiskey.”
Traditionally, the focus has been on cultivating and marketing European truffle species; however, there’s a rising interest in cultivating, wild-harvesting, and selling native North American truffle varieties.
Bonito noted that more individuals are attempting to cultivate truffles, which increases the need for trained truffle dogs capable of locating these fungi that grow underground.
“If you have $20,000 worth of truffles growing below, finding them before they spoil is crucial, which is why these dogs are so important,” Bonito remarked.
Bonito, along with Matthew Smith from the University of Florida’s Department of Plant Pathology, has been working on surveying and classifying North American truffles since before 2010. They received NSF funding in 2020 to study the evolution of truffles, morels, and their relatives known as Pezizales, which supported this research.
Benjamin Lemmond, from Smith’s lab in Florida, expressed, “Truffles are among the most enigmatic and captivating fungi on our planet. They live hidden underground, beyond sight, yet people worldwide are eager to find and savor their exceptional culinary attributes. This study underscores the existence of undiscovered truffles practically right beneath us, and without the help of dogs (and their remarkable noses), we might never uncover them.”
Alongside identifying and naming these new species, Bonito pointed out that each truffle species emits a distinct aroma, forming the foundation for their culinary promise and value.
Bonito and Sow collaborated with MSU’s Randy Beaudry, a professor in the Department of Horticulture, to analyze and characterize the aromatic compounds using gas chromatography. These volatiles are the chemical substances that define a truffle’s scent.
“With this equipment, we measured the volatile organic compounds emitted by a truffle,” Sow explained. “We discovered that T. canirevelatum was rich in compounds like dimethyl sulfide and methyl 1-propenyl sulfide, which contribute to its savory garlic scent. In T. cumberlandense, we noted the presence of dimethyl sulfide (found in the Périgord black truffle and the Piedmont white truffle) and 2,4-dithiapentane (often used in synthetic truffle flavoring).”
“Our research emphasizes the significance of utilizing trained truffle dogs in the study and cultivation of tubers,” Bonito stated. “We suspect that numerous native species remain undiscovered. Ongoing collaboration among mycologists—scientists who study fungi—the public, and skilled truffle dogs will facilitate this important task.”
