Morels are edible mushrooms appreciated worldwide for their savory flavor. Morels have been in use in traditional medicine for centuries, due to their health-related benefits, and current research demonstrated their anti-oxidative and anti-inflammatory bioactivities, in addition to immunostimulatory and anti-tumor properties. In spite of the high demand for morels and their increasing economic importance, their cultivation is limited, and they are either used as wild harvested or fermented in culture, for consumption as a functional food and for food-flavoring. Morel's health benefits were attributed mainly to polysaccharides as the active compounds, and to various phytochemicals, mainly phenolic compounds, tocopherols, ascorbic acid and vitamin D. Morel's nutritional composition was reported, including sugar, amino acid, fatty and organic acid and mineral profile. Information regarding Morel's flavor is limited, and while some of their taste attributes have been described, including the role of umami taste, details about their volatile aroma profile are scarce, and it was reported to include eight carbon volatiles, the main aroma volatiles typical to most mushrooms. To the best of our knowledge, this is the first review presenting morels' nutritional and phytochemical composition, health benefits and flavor, and we will review the available information in current literature regarding these aspects in light of morels phenotypic plasticity.

中文翻译：

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真羊肚菌（羊肚菌）-营养和植物化学成分，健康益处和风味：综述

羊肚菌是可食用的蘑菇，因其咸香而享誉全球。羊肚菌因其与健康有关的益处已在传统医学中使用了多个世纪，目前的研究表明，羊肚菌还具有抗氧化和抗炎的生物活性，以及​​免疫刺激和抗肿瘤特性。尽管对羊肚菌的需求量很大，并且它们的经济重要性日益提高，但它们的种植受到了限制，它们既可以用作野生作物，也可以在文化中发酵，用作功能食品和食用香料。羊肚菌对健康的益处主要归因于作为活性化合物的多糖以及各种植物化学物质，主要是酚类化合物，生育酚，抗坏血酸和维生素D。据报道，羊肚菌的营养成分包括糖，氨基酸，脂肪，有机酸和矿物质。关于羊肚菌风味的信息有限，尽管已描述了它们的一些味道属性，包括鲜味的作用，但有关其挥发性香气特征的细节却很少，据报道其中包括八种碳挥发物，这是典型的主要香气挥发物。大多数蘑菇。据我们所知，这是第一篇介绍羊肚菌的营养和植物化学成分，健康益处和风味的综述，并且我们将根据羊肚菌的表型可塑性回顾当前文献中有关这些方面的可用信息。关于其挥发性香气特征的细节很少，据报道其中包括八种碳挥发物，这是大多数蘑菇所特有的主要香气挥发物。据我们所知，这是第一篇介绍羊肚菌的营养和植物化学成分，健康益处和风味的综述，并且我们将根据羊肚菌的表型可塑性回顾当前文献中有关这些方面的可用信息。关于其挥发性香气特征的细节很少，据报道其中包括八种碳挥发物，这是大多数蘑菇所特有的主要香气挥发物。据我们所知，这是第一篇介绍羊肚菌的营养和植物化学成分，健康益处和风味的综述，并且我们将根据羊肚菌的表型可塑性回顾当前文献中有关这些方面的可用信息。