Michigan State University researchers, alongside colleagues at the University of Florida, citizen scientists, and their highly trained “truffle dogs,” have discovered two new types of truffles.
These findings were published in the scientific journal Mycologia, where they also earned a spot on the cover.
One of the new species, Tuber canirevelatum, was named the “dog-found” truffle to honor the hardworking truffle dogs, including Monza, the dog who discovered it with her trainer, Lois Martin.
The other truffle, Tuber cumberlandense, was named after the Cumberland Plateau, where it was found by Margaret Townsend and her truffle dog, Luca.
When Monza and Martin discovered T. canirevelatum, it didn’t look or smell like any known North American truffle. Curious, Martin sent it to Gregory Bonito, an associate professor at Michigan State University, and his undergraduate research student, Alassane Sow.
They used DNA analysis to confirm the discovery and identify both new truffles.
“These truffles look very similar to famous European species, like Tuber macrosporum and Tuber aestivum, which are known for their rich aroma and high value,” said Sow. “We hope these discoveries will spark more interest in cultivating native North American truffles, which could have significant culinary and economic potential.”
Truffles are highly prized in the culinary world, often selling for hundreds to thousands of dollars per kilogram. According to Bonito, both of these newly discovered truffles could become valuable.
One of the truffles, T. cumberlandense, has already been found growing in truffle orchards and woodlands. However, it was mistakenly sold under other names until now. Its analysis revealed it is a distinct species native to North America. Currently, efforts are underway in Kentucky to cultivate this truffle, led by Maker’s Mark, a well-known whiskey distiller.
“These truffles grow symbiotically with white oak trees,” Bonito explained. “Maker’s Mark is reforesting their land with white oaks for their barrels and hopes to eventually harvest T. cumberlandense. They’re even considering creating truffle-infused whiskey someday.”
Historically, European truffle species have been the focus of cultivation and trade, but there’s growing interest in North American truffles. Their unique aromas, created by natural compounds called volatiles, are key to their culinary value. Using gas chromatography, the researchers analyzed these compounds with MSU horticulture professor Randy Beaudry.
“T. canirevelatum has a savory, garlic-like smell thanks to compounds like dimethyl sulfide and methyl 1-propenyl sulfide,” Sow said. “Meanwhile, T. cumberlandense shares some of the same aromas found in famous European truffles, making it especially promising for chefs and food enthusiasts.”
Finding truffles can be tricky since they grow underground, which is where trained truffle dogs come in. “If you have $20,000 worth of truffles underground, you need to find them quickly before they spoil,” Bonito said. These dogs’ keen sense of smell makes them essential for truffle research and farming.
Bonito, who has studied North American truffles for over a decade, believes there are still many undiscovered species. “Without truffle dogs, we might never find these hidden treasures,” said Benjamin Lemmond from the University of Florida. “This study shows how much we can learn by working with dogs, scientists, and the public.”
These discoveries mark a significant step in understanding North American truffles. As Bonito put it, “We’re just beginning to uncover the amazing fungi right beneath our feet.”
