Truffles are irresistible because……

Eugenia Bone, wine and food writer in a December 24, 2012 New York Times article wrote this explanation of truffles’ true power of seduction for foodies.

“Lots of language has been used to describe the truffle flavor: mold, garlic, soil, onions without heat, meat, sweet body odor — but those descriptors are beside the point. Truffles are irresistible because their aroma is composed of chemicals that mimic mammalian reproductive pheromones. Eating, even sniffing, a truffle is a bit like being drugged. (And sorry, it doesn’t make you randy.)”