干燥方式对食用菌风味物质影响研究进展

Research progress on influence of drying methods on flavor compounds of edible fungus

食用菌营养丰富,具有浓郁的香气和鲜美的菌菇味道,长期以来深受消费者喜爱.食用菌的风味不仅是评价其品质的主要指标之一,而且是影响消费倾向的重要原因,已成为国内外风味化学工作者们研究的热点.干燥作为一种可有效延长食用菌货架期的加工方式,会引起食用菌风味物质的种类和含量发生变化,进而使食用菌呈现出与新鲜状态下不同的风味特征,且不同干燥方式对产品风味具有重要影响.本研究介绍了几种鲜、干食用菌间风味物质的主要差异,重点比较了目前国内外关于不同干燥方式对食用菌挥发性风味物质和非挥发性风味物质的影响,并深入分析了不同干燥方式造成风味物质产生差异的原因,最后对干燥技术在食用菌风味物质中的应用前景及可能的发展方向进行展望,以期为食用菌风味物质的深入研究提供借鉴和参考.

Edible fungus is rich in nutrition, with strong aroma and delicious umami taste of mushroom, which has long been loved by consumers. The flavor is not only the main indicators for evaluating the quality of edible fungus, but also an important factor to influence the consuming trends, and it has become a research hotspot of many domestic and foreign researchers. As a processing method that can effectively prolong the shelf life of edible fungus, drying will cause the variety and content of edible fungus flavor substances to change, so that edible fungus show different flavor characteristics from fresh state, and different drying methods have an important impact on product flavor. This study introduced the main differences of flavor substances between fresh and dry edible fungus, emphatically compared the effects of different drying methods on volatile and non-volatile compounds of edible fungus, and prospected the application prospects and possible development directions of drying technology in edible fungus flavor substances, so as to provide references for the further research of edible fungus flavor substances.