摘要
香菇因独特的"香"气而深受消费者喜爱,这种气味来自于内源产生的多种挥发性风味物质。笔者对香菇主要挥发性物质的化学成分、在子实体中的时空分布和加工过程对风味物质产生的影响进行了系统综述,详细总结了干、鲜香菇风味差异的化学基础,推测了两类主要风味物质——八碳化合物和含硫化合物可能的生物合成途径,反映了目前对于香菇挥发性风味物质的最新研究进展。此外,笔者还从产业发展角度出发,对香菇风味物质研究存在的问题和今后的发展方向进行了展望。
This paper aimed to reflect the current research progress on volatiles of Lentinula edodes(Shiitake mushrooms).Shiitake is popular worldwide for its unique aroma.The aroma comes from endogenous biosynthetic volatiles.Major Shiitake volatiles were systematically reviewed,including their chemicalcomposition,distribution in different parts and growth stages of fruiting body,and changes under food processing.Chemical compound bases of the difference between fresh and dried Shiitake and the underlying mechanism were introduced in detail.Two major groups of aroma substances,eight-carbon compounds and sulfur compounds,and their putative biosynthesis pathways were summarized.Challenges and future directions were also prospected from the perspective of industrial development.
作者
陈洪雨
鲍大鹏
康前进
吴莹莹
CHEN Hongyu;BAO Dapeng;KANG Qianjin;WU Yingying(Institute of Edible Fungi,Shanghai Academy of Agricultural Sciences;National Engineering Research Center of Edible Fungi;Key Laboratory of Applied Mycological Resources and Utilization(South),Ministry of Agriculture,Shanghai 201403,China;State Key Laboratory of Microbial Metabolism,and School of Life Sciences&Biotechnology,Shanghai Jiaotong University,Shanghai 200240,China)
出处
《食用菌学报》
CSCD
北大核心
2018年第4期105-114,共10页
Acta Edulis Fungi
基金
上海市科学技术委员会"科技创新行动计划"(17391900400)
上海市科技兴农重点攻关项目[沪农科攻字(2016)第6-1-3号]
上海市农业科学院卓越团队建设计划[农科创2017(A-02)]
关键词
香菇
挥发性风味物质
八碳化合物
含硫化合物
Lentinula edodes
volatile flavor components
eight-carbon compounds
sulfur compounds
research progress
