食用菌呈香呈味物质研究进展

综述了近年来食用菌中呈香呈味物质的研究状况,对目前研究报道的食用菌中挥发性呈香物质(八碳挥发性化合物、含硫化合物及酸、酮、醛、酯类化合物等)和非挥发性呈味物质(可溶性糖、呈味氨基酸、核苷酸、有机酸等)进行了概况总结,为更好地开发食用菌风味产品提供参考。 

Research progress in flavor components of edible fungus

Current research relating to the flavor substance in edible fungus was reviewed, including the volatile aroma substances (eight-carbon volatile compounds, sulfur compounds and acid, ketones, aldehydes, esters, etc. ) and non-volatile compounds (soluble sugars, free amino acids, nucleotides, organic acids, etc.) . The overview summary would provide a reference for the better development of the mushroom flavor products.