Aromatic weapons: truffles attack plants by the production of volatiles

Truffles, fungal species belonging to the genus Tuber , include ectomycorrhizal species highly appreciated for their aroma. More than a hundred volatile organic compounds (VOCs) have been isolated from the fruiting bodies and mycelia of truffles (Zeppa et al ., 2004; Splivallo et al ., in press), and from ectomycorrhizal roots (Menotta et al ., 2004). In this issue of New Phytologist , Splivallo et al . (pp. 417–424) demonstrate the first biological activity for truffle VOCs. These volatiles cause rapid and efficient leaf bleaching and root inhibition of Arabidopsis thaliana and are therefore regarded as phytotoxic compounds. These findings suggest that truffle volatiles may play a role in ‘burnt formation’, inhibition of herbaceous plants by truffles (Pacioni, 1991).