Edible fungi is one of the delicious and nutritious healthy food,rich in flavor substances,such as volatile aldehydes,ketones,esters and non-volatile free amino acids and so on.The volatile flavor substances in edible fungi are usually extracted by headspace-solid phase microextraction,combined with gas chromatography-mass spectrometry,gas chromatograph-olfactometry-mass spectrometer,two dimensional gas chromatography with time of flght mass spectrometrc,electronic nose and other instru-ments for detection.The non-volatile flavor substances were extracted by extraction,hydrolysis,enzyme and ultrasonic methods,and then determined by high-performance liquid chromatography,electronic tongue,etc.Thus,the kinds of flavor substances in edible fungi and their detection methods were reviewed to provide references for the development of edible fungi flavor products.
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