| Title: | The flavors of edible mushrooms: A comprehensive review of volatile organic compounds and their analytical methods |
| Author(s): | Zhu R; Wen Y; Wu W; Zhang L; Salman Farid M; Shan S; Wen J; Farag MA; Zhang Y; Zhao C; |
| Address: | "School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China. College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, China. Department of Analytical and Food Chemistry, Faculty of Sciences, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China. College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China. Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt. Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing, China" |
| DOI: | 10.1080/10408398.2022.2155798 |
| ISSN/ISBN: | 1549-7852 (Electronic) 1040-8398 (Linking) |
| Abstract: | "Due to their distinctive flavors, edible mushrooms have gained attention in flavor-related research, and the quality of their flavors determines their consumption. The odor is a vital element of food flavor that significantly impacts consumers' perceptions and purchase decisions. The volatile organic compounds (VOCs) of the odorant ingredient is the primary factors affecting scent characteristics. VOCs analysis and identification require technical assistance. The production and use of edible mushrooms can be aided by a broader examination of their volatile constituents. This review discusses the composition of VOCs in edible mushrooms and how they affect flavors. The principles, advantages, and disadvantages of various methods for extraction, isolation, and characterization of the VOCs of edible mushrooms are also highlighted. The numerous VOCs found in edible mushrooms such as primarily C-8 compounds, organic sulfur compounds, aldehydes, ketones, alcohols, and esters are summarized along with their effects on the various characteristics of scent. Combining multiple extraction, isolation, identification, and quantification technologies will facilitate rapid and accurate analysis of VOCs in edible mushrooms as proof of sensory attributes and quality" |
| Keywords: | Aroma analysis edible mushrooms technology volatile organic compounds; |
| Notes: | "PublisherZhu, Ruiyu Wen, Yuxi Wu, Weihao Zhang, Lizhu Salman Farid, Muhammad Shan, Shuo Wen, Jiahui Farag, Mohamed A Zhang, Yuyu Zhao, Chao eng 2022/12/16 Crit Rev Food Sci Nutr. 2022 Dec 15:1-15. doi: 10.1080/10408398.2022.2155798" |
