香菇特征风味物质产生机制及感知过程研究进展

Research Progress on the Formation Mechanism and Perception Process of Characteristic Flavor Substances in Lentinula edodes

香菇(Lentinula edodes)因其独特的风味而深受广大消费者喜爱,香菇的风味来自其产生的多种挥发性化合物和非挥发性化合物。香菇栽培过程中风味合成路径、加工干制过程中风味调控机制及风味感知研究,是香菇风味的研究重点。笔者综述香菇特征风味物质(包括挥发性和非挥发性物质)的合成代谢通路,从栽培到采后加工过程中特征风味形成的关键因素和风味感知机制,并从香菇风味物质定向调控及富集强化角度出发,对香菇风味物质研究和风味产品开发进行展望,以期为理解香菇风味物质信号传导机制和香菇风味产品开发提供参考。

Lentinula edodes is favored by consumers for its unique flavor derived from a variety of volatile and non-volatile compounds.Flavor synthesis,flavor regulation mechanism during drying process and flavor perception are focuses of L.edodes flavor research.The anabolic pathways of characteristic flavor substances(both volatile and non-volatile)of L.edodes,key factors for characteristic flavor formation in the course of cultivation and postharvest processing,and mechanisms of characteristic flavor substance perception were reviewed.The prospects of L.edodes flavor research and development of L.edodes flavor products were discussed in terms of directional regulation and enrichment of L.edodes flavor substances,so as to provide a reference for understanding the signal transduction mechanism of L.edodes flavor substances and flavor product development.