香菇风味物质研究进展

Research Progress on Flavor Substances of Shiitake Mushrooms

风味是反映香菇品质的重要指标之一。该文综述了不同品种、部位、生长阶段的香菇风味物质的差异,干、鲜香菇风味物质差异以及不同干燥方式、加工处理方式对香菇风味物质的影响,以期为后续香菇风味研究提供参考。

The differences of flavor substances in different varieties,parts and growth stages,the differences of fla vors of dried and fresh mushrooms,the effects of different drying methods and processing methods on the flavor sub stances of shiitake mushrooms were reviewed,in order to provide reference for the further research on the flavor of the shiitake mushrooms.