Food and Fermentation Industries >

2025 , Vol. 51 >Issue 23: 399 - 409

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041810

Research progress on influence of processing methods on flavor substances of edible fungi

  • SHANG Haiyan ,
  • SONG Shasha ,
  • WANG Wenliang ,
  • WANG Yansheng ,
  • ZHANG Jian ,
  • HOU Furong ,
  • GONG Zhiqing ,
  • CHENG Fansheng ,
  • CUI Wenjia
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  • 1(Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China)
    2(College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China)

Received date: 2024-12-10

  Revised date: 2025-05-07

  Online published: 2025-12-25

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Abstract

Edible fungi, as a type of natural ingredient rich in diverse flavor compounds, exhibit a complex composition of flavor substances that significantly affect the sensory quality of products.This article briefly reviews the chemical composition of flavor compounds in edible fungi, focusing on the main effects of three different processing methods, including drying, enzymatic hydrolysis, and cooking, on the generation and transformation mechanisms of flavor compounds.The study reveals that moisture removal during drying promotes the concentration and transformation of volatile compounds.It also explains how enzymatic hydrolysis, through specific enzymatic actions, releases flavor precursors from within the cells, thereby facilitating the formation of novel flavor compounds.Additionally, the article discusses the formation pathways of flavor substances, including the Maillard reaction, lipid oxidation, and degradation, providing a theoretical foundation and strategic guidance for further research on flavor compounds in edible fungi.

Key words： edible mushrooms; volatile flavor compounds; processing methods; characteristic flavor; flavor formation pathways

Cite this article

SHANG Haiyan , SONG Shasha , WANG Wenliang , WANG Yansheng , ZHANG Jian , HOU Furong , GONG Zhiqing , CHENG Fansheng , CUI Wenjia . Research progress on influence of processing methods on flavor substances of edible fungi[J]. Food and Fermentation Industries, 2025 , 51(23) : 399 -409 . DOI: 10.13995/j.cnki.11-1802/ts.041810

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