Are Truffles The Culinary World’s Most Overrated Ingredient?

Forty percent of people are scientifically predisposed to hate the smell. We asked some of them to unleash their saltiest opinions.

You smell it first. That nose-turning, scowl-inducing scent that blankets the room like a stink bomb. Truffle.

The spore-bearing fruit of a mushroom has become synonymous with fine dining and bank account-busting meals around the world — but frankly, I find it revolting. From the smell to the taste to the texture, it’s all wrong. And it’s certainly not worth the eye-watering price that restaurants charge to shave off a few slices.

Despite its popularity, I’m not alone in my thoughts on this bizarrely beloved fungus. “The taste is reminiscent of sweat, body odor and rot. Beyond the taste, the smell and the appearance are also incredibly off-putting,” said Nick Fulton, a political media strategist based in Washington, D.C. “You don’t need to tell me you added truffle to a dish. I will smell the stink from the door.”

Truffles contain androstenone, a pheromone that, according to scientists, 40% of the population hates the smell of. Similar to how some people think cilantro tastes like soap, truffles are surprisingly polarizing.

“Truffle smells like dirty gym socks to me and always has,” said journalist Mickey Lyons. “I’ve never understood how people think it’s a luxury item.”