Study of the Flavor Substances and the Detection Techniques of Edible Fungi
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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