Research Progress on Edible Fungus Flavor Substances and Their Detection Technology and Application
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....
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2024-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020269 |
| _version_ | 1827384259329916928 |
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| author | Zipeng YU Ningyang LI Zhiqing GONG Wenliang WANG Fengjuan JIA Wenjia CUI Zonghai XU Shasha SONG Yongsheng LI |
| author_facet | Zipeng YU Ningyang LI Zhiqing GONG Wenliang WANG Fengjuan JIA Wenjia CUI Zonghai XU Shasha SONG Yongsheng LI |
| author_sort | Zipeng YU |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-08T14:51:55Z |
| format | Article |
| id | doaj.art-01d535e7410547ef99b593cfe9464247 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-08T14:51:55Z |
| publishDate | 2024-01-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-01d535e7410547ef99b593cfe94642472024-01-11T01:27:35ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062024-01-0145237337910.13386/j.issn1002-0306.20230202692023020269-2Research Progress on Edible Fungus Flavor Substances and Their Detection Technology and ApplicationZipeng YU0Ningyang LI1Zhiqing GONG2Wenliang WANG3Fengjuan JIA4Wenjia CUI5Zonghai XU6Shasha SONG7Yongsheng LI8Institute of Agricultural Products Processing and Nutrition, Shandong Academy of Agricultural Sciences, Key Laboratory of New Food Resources Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Intensive Processing Technology of Agricultural Products, Jinan 250100, ChinaCollege of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, ChinaInstitute of Agricultural Products Processing and Nutrition, Shandong Academy of Agricultural Sciences, Key Laboratory of New Food Resources Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Intensive Processing Technology of Agricultural Products, Jinan 250100, ChinaInstitute of Agricultural Products Processing and Nutrition, Shandong Academy of Agricultural Sciences, Key Laboratory of New Food Resources Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Intensive Processing Technology of Agricultural Products, Jinan 250100, ChinaInstitute of Agricultural Products Processing and Nutrition, Shandong Academy of Agricultural Sciences, Key Laboratory of New Food Resources Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Intensive Processing Technology of Agricultural Products, Jinan 250100, ChinaInstitute of Agricultural Products Processing and Nutrition, Shandong Academy of Agricultural Sciences, Key Laboratory of New Food Resources Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Intensive Processing Technology of Agricultural Products, Jinan 250100, ChinaTai'an Yongle Edible Mushroom Technology Co., Ltd., Tai'an 271000, ChinaInstitute of Agricultural Products Processing and Nutrition, Shandong Academy of Agricultural Sciences, Key Laboratory of New Food Resources Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Intensive Processing Technology of Agricultural Products, Jinan 250100, ChinaInstitute of Agricultural Products Processing and Nutrition, Shandong Academy of Agricultural Sciences, Key Laboratory of New Food Resources Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Intensive Processing Technology of Agricultural Products, Jinan 250100, ChinaAs 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.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020269edible fungiflavoring substancesflavor characteristicsdetection technology |
| spellingShingle | Zipeng YU Ningyang LI Zhiqing GONG Wenliang WANG Fengjuan JIA Wenjia CUI Zonghai XU Shasha SONG Yongsheng LI Research Progress on Edible Fungus Flavor Substances and Their Detection Technology and Application Shipin gongye ke-ji edible fungi flavoring substances flavor characteristics detection technology |
| title | Research Progress on Edible Fungus Flavor Substances and Their Detection Technology and Application |
| title_full | Research Progress on Edible Fungus Flavor Substances and Their Detection Technology and Application |
| title_fullStr | Research Progress on Edible Fungus Flavor Substances and Their Detection Technology and Application |
| title_full_unstemmed | Research Progress on Edible Fungus Flavor Substances and Their Detection Technology and Application |
| title_short | Research Progress on Edible Fungus Flavor Substances and Their Detection Technology and Application |
| title_sort | research progress on edible fungus flavor substances and their detection technology and application |
| topic | edible fungi flavoring substances flavor characteristics detection technology |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020269 |
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