"Truffles are hypogeous ectomycorrhizal ascomycetous edible mushrooms distributed worldwide in terrestrial ecosystems, including deserts, as non-timber forest products. Owing to their nutraceutical value, truffles are a highly priced natural product in high demand. Constraints of truffles include limited seasonal availability, a short shelf life and limited supply in markets. The cultivation of truffles is time-consuming, expensive and requires technical expertise. Over 180 species of truffles have been reported worldwide, but only up to 20 species are commercialized. Tuber spp. is among the well-known preferred truffles. Each species of truffle is known for its unique aroma and can transfer that fragrance to different foods and improve their nutritional value. Various methods have been adapted to evaluate the olfactory profile of truffles. Truffles are known for their nutritional, functional and medicinal values. However, truffles are overharvested in several ecosystems and also face the risk of climate change. The book has been divided into six to eight sections dealing with different aspects of Historical Perspectives, Diversity and Phylogeny, Habitat and Ecology, and Industrial Importance. We expect between 20 and 25 chapters dealing with different thematic issues earmarked for each section. The contributors hail from academia and industries in various countries, such as Algeria, Bosnia and Herzegovina, China, Hungary, India, Iran, Iraq, Marocco, Poland, Serbia, Slovenia, Spain, and the USA"-- Provided by publisher.