Truffl es ( Tuber spp.) belong to the fruiting bodies of certain hypogeous ascomycetes, which may grow in ectomycorrhizal symbioses with specifi ed shrub and tree species. Some truffl es, notably Tuber melanosporum and T. aestivum, form 'burnt' area, also known as 'burn' or 'brûlé' around their symbiotic hosts. Increasingly focused interest has been centred on an in-depth research and study of truffl e methanolic extracts and their fatty acid allelochemicals. These metabolites have been recognised as biochemical and have great infl uence in the burnt formation. This present chapter contributes the knowledge of truffl e methanolic extracts and fatty acids regarding allelopathic activity to understand the applicability and sustainability of truffl es in agricultural practices for the management of weed and plant pathogens. However, it will also be helpful to the companies specialising in the processing of truffl e and the recovery and reinsertion of waste truffl es through the production process for the isolation of important allelopathic compounds.