Research progress in volatile odor components of edible fungi and their separation and identification techniques

Abstract:

Edible fungi with rich nutrients and unique flavors are popular among consumers. The flavor of edible fungi is mainly composed of non-volatile taste components and volatile odor components, which affect the quality and consumer acceptance of edible fungi. Odor is perceived through the olfactory system and can promote digestion and absorption by increasing people’s pleasure and stimulating appetite. This paper comprehensively summarizes the volatile odor components in edible fungi, mainly including sulfur-containing compounds, eight carbon compounds, and other compounds. Subsequently, the development of separation techniques for these components such as steam distillation (SD), simultaneous distillation extraction (SDE), supercritical fluid extraction (SFE) and solid phase micro-extraction (SPME) were summarized, as well as identification techniques such as gas chromatography-mass spectrum (GC-MS) and gas chromatography-ion migration spectrum (GC-IMS), and the advantages and disadvantages of these techniques were generalized. The purpose of this paper is to provide a reference for the future research on volatile odor components in edible fungi and the development of flavor products from edible fungi.