Edible fungi,as a kind of food material with rich nutrition and unique flavor,play an important role in food industry and people's daily life.In recent years,with the deepening of food science research,the differences of flavor substances in different parts of edible fungi and their effects on food flavor have gradually become a research focus.This paper reviewed the current research progress in this field,aiming to reveal the differences of flavor substances in different parts of edible fungi and their contributions to food flavor.
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