A review on the edible mushroom as a source of special flavor: Flavor categories, influencing factors, and challenges
Abstract Edible 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 interacti...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-12-01
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| Series: | Food Frontiers |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fft2.263 |
| _version_ | 1797389125513379840 |
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| author | Chunping Jiang Xiaoyu Duan Lin Lin Wenjuan Wu Xiaolin Li Zhen Zeng Qingying Luo Yuntao Liu |
| author_facet | Chunping Jiang Xiaoyu Duan Lin Lin Wenjuan Wu Xiaolin Li Zhen Zeng Qingying Luo Yuntao Liu |
| author_sort | Chunping Jiang |
| collection | DOAJ |
| description | Abstract Edible 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. |
| first_indexed | 2024-03-08T22:51:18Z |
| format | Article |
| id | doaj.art-1e15e105749a424f82a2661dc0566a46 |
| institution | Directory Open Access Journal |
| issn | 2643-8429 |
| language | English |
| last_indexed | 2024-03-08T22:51:18Z |
| publishDate | 2023-12-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Frontiers |
| spelling | doaj.art-1e15e105749a424f82a2661dc0566a462023-12-16T12:46:29ZengWileyFood Frontiers2643-84292023-12-01441561157710.1002/fft2.263A review on the edible mushroom as a source of special flavor: Flavor categories, influencing factors, and challengesChunping Jiang0Xiaoyu Duan1Lin Lin2Wenjuan Wu3Xiaolin Li4Zhen Zeng5Qingying Luo6Yuntao Liu7College of Food Science Sichuan Agricultural University Yaan ChinaCollege of Food Science Sichuan Agricultural University Yaan ChinaSchool of Food and Biological Engineering Jiangsu University Jiangsu ChinaCollege of Science Sichuan Agricultural University Yaan ChinaEdible Fungi Cultivation and Physiology Research Center Sichuan Institute of Edible Fungi Chengdu ChinaCollege of Food Science Sichuan Agricultural University Yaan ChinaCollege of Food Science Sichuan Agricultural University Yaan ChinaCollege of Food Science Sichuan Agricultural University Yaan ChinaAbstract Edible 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.https://doi.org/10.1002/fft2.263edible mushroomsflavormetabolismmyceliaprocessing methods |
| spellingShingle | Chunping Jiang Xiaoyu Duan Lin Lin Wenjuan Wu Xiaolin Li Zhen Zeng Qingying Luo Yuntao Liu A review on the edible mushroom as a source of special flavor: Flavor categories, influencing factors, and challenges Food Frontiers edible mushrooms flavor metabolism mycelia processing methods |
| title | A review on the edible mushroom as a source of special flavor: Flavor categories, influencing factors, and challenges |
| title_full | A review on the edible mushroom as a source of special flavor: Flavor categories, influencing factors, and challenges |
| title_fullStr | A review on the edible mushroom as a source of special flavor: Flavor categories, influencing factors, and challenges |
| title_full_unstemmed | A review on the edible mushroom as a source of special flavor: Flavor categories, influencing factors, and challenges |
| title_short | A review on the edible mushroom as a source of special flavor: Flavor categories, influencing factors, and challenges |
| title_sort | review on the edible mushroom as a source of special flavor flavor categories influencing factors and challenges |
| topic | edible mushrooms flavor metabolism mycelia processing methods |
| url | https://doi.org/10.1002/fft2.263 |
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