The description here seems about right, assuming you're talking about European truffles:
"...they do contain the earthiness and musky/meaty/gamy flavor of some popular above ground mushrooms. When describing truffles some would say they taste like they smell: oaky, nutty and earthy, sweet and juicy with stinging savory notes like black olives."
To some people (including me) they taste rancid and nasty. Like cilantro/coriander. Not everyone likes the taste.
(I first had truffles in an omelette in France in the sixties, and I've tried to like them repeatedly since then. The omelette was served at a provincial french mayor's 25th anniversary, I can assure you I had a LOT and they were unquestionably good, given how everyone else fought over the black bits I left on my plate.)
Totally different truffle. The truffles in the article are essentially just large mushrooms:
> Desert truffles have nothing to do with their European cousins in terms of taste, texture and aroma. Kemeh is more like dense mushrooms rather than the truffles you know.
Most truffle fries are made with truffle oil, which often isn't actually made from truffles.
"Truffle oil is controversial as a flavoring ingredient, as nearly all truffle oil is produced from one synthetic flavor compound, and may lack the complex flavors and aromas of fresh truffles."
