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Zhu R, Wen Y, Wu W, Zhang L, Salman Farid M, Shan S, Wen J, Farag MA, Zhang Y, Zhao C. The flavors of edible mushrooms: A comprehensive review of volatile organic compounds and their analytical methods. Crit Rev Food Sci Nutr 2022; 64:5568-5582. [PMID: 36519553 DOI: 10.1080/10408398.2022.2155798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Due to their distinctive flavors, edible mushrooms have gained attention in flavor-related research, and the quality of their flavors determines their consumption. The odor is a vital element of food flavor that significantly impacts consumers' perceptions and purchase decisions. The volatile organic compounds (VOCs) of the odorant ingredient is the primary factors affecting scent characteristics. VOCs analysis and identification require technical assistance. The production and use of edible mushrooms can be aided by a broader examination of their volatile constituents. This review discusses the composition of VOCs in edible mushrooms and how they affect flavors. The principles, advantages, and disadvantages of various methods for extraction, isolation, and characterization of the VOCs of edible mushrooms are also highlighted. The numerous VOCs found in edible mushrooms such as primarily C-8 compounds, organic sulfur compounds, aldehydes, ketones, alcohols, and esters are summarized along with their effects on the various characteristics of scent. Combining multiple extraction, isolation, identification, and quantification technologies will facilitate rapid and accurate analysis of VOCs in edible mushrooms as proof of sensory attributes and quality.
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Affiliation(s)
- Ruiyu Zhu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China
| | - Yuxi Wen
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
- Department of Analytical and Food Chemistry, Faculty of Sciences, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
| | - Weihao Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Lizhu Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | | | - Shuo Shan
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China
| | - Jiahui Wen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt
| | - Yuyu Zhang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing, China
| | - Chao Zhao
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
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Palacios I, Guillamón E, García-Lafuente A, Villares A. Effects of Freeze-Drying Treatment on the Aromatic Profile of Tuber
spp. Truffles. J FOOD PROCESS PRES 2012. [DOI: 10.1111/jfpp.12028] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Irene Palacios
- Centro para la Calidad de los Alimentos; Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA); Campus Universitario Duques de Soria, c/José Tudela s/n 42004 Soria Spain
| | - Eva Guillamón
- Centro para la Calidad de los Alimentos; Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA); Campus Universitario Duques de Soria, c/José Tudela s/n 42004 Soria Spain
| | - Ana García-Lafuente
- Centro para la Calidad de los Alimentos; Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA); Campus Universitario Duques de Soria, c/José Tudela s/n 42004 Soria Spain
| | - Ana Villares
- Centro para la Calidad de los Alimentos; Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA); Campus Universitario Duques de Soria, c/José Tudela s/n 42004 Soria Spain
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