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Critical Reviews in Food Science and Nutrition Volume 64, 2024 - Issue 16
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Review Articles

The flavors of edible mushrooms: A comprehensive review of volatile organic compounds and their analytical methods

Ruiyu Zhua School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, ChinaView further author information
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Yuxi Wenb College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, China;c Department of Analytical and Food Chemistry, Faculty of Sciences, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, SpainView further author information
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Weihao Wud College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, ChinaView further author information
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Lizhu Zhangd College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, ChinaView further author information
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Muhammad Salman Faride College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, ChinaView further author information
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Shuo Shana School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, ChinaView further author information
,
Jiahui Wend College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, ChinaView further author information
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Mohamed A. Faragf Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, EgyptORCID Iconhttps://orcid.org/0000-0001-5139-1863View further author information
ORCID Icon,
Yuyu Zhangg Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-3095-3083View further author information
ORCID Icon &
Chao Zhaob College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-1096-632XView further author information
ORCID Icon show all
Pages 5568-5582 | Published online: 15 Dec 2022

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Guangmei Deng, Jieqing Li, Honggao Liu & Yuanzhong Wang. (2023) Volatile compounds and aroma characteristics of mushrooms: a review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-18.
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Qiuming Liu, Liping Sun, Yangyue Ding & Yongliang Zhuang. (2023) Chemical composition, health benefits, food processing effects and applications of Boletus: a review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-23.
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