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

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.

Keywords:

• Aroma analysis
• edible mushrooms
• volatile organic compounds
• technology

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

The project was also funded by Fujian ‘Young Eagle Program’ Youth Top Talent Program, and Beijing Outstanding Young Scientist Program (No. BJJWZYJH01201910011025).