食用蘑菇产天然挥发性风味化合物研究进展

Progress in Natural Volatile Flavor Compounds from Edible Mushrooms

综述了近年来关于蘑菇中挥发性化合物的研究概况,展望了利用蘑菇生产挥发性风味化合物的前景。蘑菇的挥发性次级代谢产物包含了巨大的天然化合物多样性。研究食用蘑菇中的挥发性风味化合物不仅具有理论重要性,而且具有巨大的商业潜力和环境效益。广泛调查和分析野生蘑菇子实体的挥发性次级代谢产物组成,不仅是揭示挥发性化合物形成路径的基点,而且是进行重要或新型天然挥发性化合物的生物合成和工业开发的前提。

Volatile secondary metaholites of mushrooms comprise a wide diversity of naturalcompounds. Studies on volatile flavors from edible mushrooms are both of theoretical significance, of enormous commercial potential, and of environmental benefit. A comprehensive investigation on volatile secondary metabolites from wild fruiting bodies of mushrooms is not only a basic start to revealtbe pathways of flavor formation, but also a key prerequisite for biosynthesis and industrial developmentof important or new natural volatile flavors. Recent researches on volatile flavors from mushrooms arebriefly was reviewed. The future of volatile flavors produced by edible mushroom fungi was suggested.