Research Progress on Edible Fungus Flavor Substances and Their Detection Technology and Application
2024
Zipeng YU | Ningyang LI | Zhiqing GONG | Wenliang WANG | Fengjuan JIA | Wenjia CUI | Zonghai XU | Shasha SONG | Yongsheng LI
As a healthy and nutritious food, edible fungi are becoming increasing popular characterizing with delicious in recent years. Edible fungi are rich in flavor substances. Volatile flavor substances and non-volatile flavor substances are the main flavor components that constitute their flavor system. In this paper, the research status of non-volatile flavor substances with fresh and sweet flavors, including free amino acids, soluble sugars, flavored nucleotides, etc. As well as volatile flavor substances, including sulfur-containing compounds, alcohols and ketones with mushroom flavor, and aldehydes and esters with clear flavor are reviewed in recent years, and the detection methods such as electronic nose, electronic tongue and gas chromatography technology are summarized, and the application research progress of edible fungi in the field of flavor substances is reviewed, aiming to provide a guidance for better research on edible fungus flavor substances.
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