Abstract: Truffle is a kind of precious macrofungi, with special flavor and nutrition, widely consumed by people.Truffle is rich in protein, minerals and other nutrients.The special flavors of truffles are mostly contributed by aldehydes, alcohols and esters.In addition, there are varieties of bioactivities of truffle, such as antiviral, antibacterial, anti-inflammatory, anti-tumor, antioxidant and hepatoprotective.These bioactivities make truffle has a great potential in the treatment of disease. However, the specific mechanism of its function is not clear now.This review was a summary of recent truffle researches, to provide an update with particular emphasis on the chemical composition, aroma and bioactivities, and tried to give more advices for future research.