食用菌风味独特,不同部位香气物质存在差异,滋味物质也大有不同.基于食用菌不同部位风味物质研究现状,选取香菇(Lent in us edodes)、松茸(Tricholoma matsutake)、猴头菇(Hericium erinaceus)、牛肝菌(Boletus)、真姬菇(Hypsizygus marmoreus)和大球盖菇(Stropharia rugosoannulata)6 种营养、经济价值较高的食用菌,综述其风味物质种类和不同部位风味物质差异,以及添加食用菌对食品风味的影响,旨在为食用菌的风味研究、产品开发和副产品高值化利用提供有益参考.
Research Progress on Differences of Flavor Substances in Various Parts of Edible Fungi and Their Effects on Flavor of Food
Edible fungi have unique flavors,and the aroma and taste substances in various parts are different.Based on the research status of flavor substances in various parts of edible fungi,six kinds of edible fungi such as Lentinus edodes,Tricholoma matsutake,Hericium erinaceus,Boletus,Hypsizygus marmoreus and Stropharia rugosoannulata with high nutritional and economic value are selected.The types of flavor substances and differences of flavor sunstances in various parts and the effects of the addition of edible fungi on the flavor of food are reviewed,which aims to provide valuable references for flavor research,product development and high-value utilization of by-products of edible fungi.
万方数据
维普
