Abstract: A process for the production of an aromatic product having the aroma and taste of black truffles (tuber melanosporum) comprising combining dimethylsulfide and methyl-2 butanal, and optionally adding one of more compounds selected from the group consisting of acetaldehyde, methyl-2 propanal, butanone-2, methyl-2 propanol and methyl-2 butanol; the product may be enhanced even further by the addition of one of more of the compounds selected from the group consisting of propanal, anisol, acetone, propanol-1, butanol-2 and ethanol; the aromatic product may also be diluted in a food grade solvent such as a food oil.