摘要
食用菌营养丰富,味道鲜美,具有独特的风味(包括香味和滋味),利用食用菌风味物质开发天然调味料是食用菌深加工的重要方向。对食用菌的呈鲜味物质氨基酸、核苷酸和呈香味成分的研究状况以及食用菌调味品的开发现状和发展趋势进行了综述。
Because of its nourishment and peculiar flavor, that utilizing flavor substance in edible fungus to making natural condiments is the important processing aspects. In this paper, advances in the studies on the flavor amine acids and nucleotides, volatile components in edible fungus and its condiments were reviewed.
出处
《中国野生植物资源》
2009年第1期5-8,共4页
Chinese Wild Plant Resources
基金
国家"十一五"支撑计划资助(2008BADA1B06)
关键词
食用菌
呈味物质
研究进展
edible fungus
tasty nucleotides
research progress
