A review on the edible mushroom as a source of special flavor: Flavor categories, influencing factors, and challenges

Author:

Jiang Chunping1,Duan Xiaoyu1,Lin Lin2ORCID,Wu Wenjuan3,Li Xiaolin4,Zeng Zhen1,Luo Qingying1,Liu Yuntao1

Affiliation:

1. College of Food Science Sichuan Agricultural University Yaan China

2. School of Food and Biological Engineering Jiangsu University Jiangsu China

3. College of Science Sichuan Agricultural University Yaan China

4. Edible Fungi Cultivation and Physiology Research Center Sichuan Institute of Edible Fungi Chengdu China

Abstract

AbstractEdible mushrooms are highly valued for both their culinary and medicinal properties. Unlike traditional condiments, the complex flavor of mushrooms is not determined by a single component, but rather by the potential synergistic actions of several different components and chemical interactions. However, only a limited number of edible mushroom flavor compounds have been examined in detail, leading to an incomplete understanding of their overall flavor profile. To address this knowledge gap, it is necessary to conduct further scientific research on edible mushroom flavors to maximize their utilization. This review aims to provide a comprehensive overview of the flavor substances found in edible mushrooms, including both volatile and nonvolatile compounds, as well as the mechanisms by which various processing methods affect flavor. Additionally, we will explore the various factors that hinder the development of edible mushroom flavors and recommend strategies to further advance the technological and theoretical understanding of these unique and valuable food ingredients. In summary, by enhancing our understanding of the complex and unique flavor profile of edible mushrooms, we can better leverage their full potential as a valuable culinary and medicinal resource.

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

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