It's funny that you say that since synthetic truffle oil is arguably more pure, which is to less full-flavored than the fungus. Jean-Louis Palladin might not r

It's funny that you say that since synthetic truffle oil is arguably more pure, which is to less full-flavored than the fungus. Jean-Louis Palladin might not realize that "chemicals" are behind the taste of both the oil and the truffles, but he might still have a point, from a gustatory perspective. The issue could probably be solved adding the "artificial" label to truffle oils that are synthetic, the same as for vanilla extract.