食品工业科技2024，Vol.45Issue(2)：373-379,7.DOI:10.13386/j.issn1002-0306.2023020269
食用菌呈味物质及其检测技术、应用的研究进展
Research Progress on Edible Fungus Flavor Substances and Their Detection Technology and Application
摘要
Abstract
As a healthy and nutritious food,edible fungi are becoming increasing popular characterizing with delicious in recent years.Edible fungi are rich in flavor substances.Volatile flavor substances and non-volatile flavor substances are the main flavor components that constitute their flavor system.In this paper,the research status of non-volatile flavor substances with fresh and sweet flavors,including free amino acids,soluble sugars,flavored nucleotides,etc.As well as volatile flavor substances,including sulfur-containing compounds,alcohols and ketones with mushroom flavor,and aldehydes and esters with clear flavor are reviewed in recent years,and the detection methods such as electronic nose,electronic tongue and gas chromatography technology are summarized,and the application research progress of edible fungi in the field of flavor substances is reviewed,aiming to provide a guidance for better research on edible fungus flavor subs-tances.关键词
食用菌/呈味物质/风味特性/检测技术Key words
edible fungi/flavoring substances/flavor characteristics/detection technology分类
园艺学与植物营养学引用本文复制引用
于梓芃,李宁阳,弓志青,王文亮,贾凤娟,崔文甲,徐宗海,宋莎莎,李永生..食用菌呈味物质及其检测技术、应用的研究进展[J].食品工业科技,2024,45(2):373-379,7.基金项目
山东省重点研发计划(2022TZXD0024) （2022TZXD0024）
山东省重点研发计划(2022TZXD0025) （2022TZXD0025）
山东省农业科学院农业科技创新工程项目(CXGC2022A36) （CXGC2022A36）
2022年度山东省重点扶持区域引进急需紧缺人才项目"食用菌主食及休闲食品加工关键技术研发及产业化示范项目" （）
山东省食用菌创新团队产后加工岗位专家项目(SDAIT-07-09). （SDAIT-07-09）
