Background

Edible mushrooms have been used as food and medicine materials for thousands of years, and the yield of cultivatable edible mushrooms has increased in recent years. The increased consumption of edible mushrooms is not only due to their nutritional value, but also to their unique taste and specific flavor. As consumer awareness of food sensory qualities increases, umami taste and aroma have become important factors affecting consumer choices. There are many factors affecting umami taste and aroma of edible mushrooms, such as cultivation conditions, species, maturity, grading, parts of mushrooms, and processing and storage methods. However, the mechanisms underlying the variations in umami taste and aroma components of different mushrooms are still unclear.

Scope and approach

In this review, traditional umami components, novel umami peptides, and aroma compounds are discussed, as well as the perception of umami taste and aroma. Based on a combination of human sensory evaluation and instrumental analysis, changes in the composition of these components in edible mushrooms are summarized, and the metabolic pathways and biochemical reactions involved in these changes are also discussed.

Key findings and conclusions

The umami taste and aroma of edible mushrooms were closely related to nucleotide metabolism, amino acid metabolism, fatty acid metabolism, and the Maillard reaction. Umami peptides and the synergy between these compounds contribute to overall umami taste. There are differences in umami taste and aroma between cultivated and wild mushrooms. The selection of processing and storage techniques is, therefore, based on the established demand for umami taste and aroma of edible mushrooms.

中文翻译：

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食用菌的鲜味和香气研究进展

背景

食用菌已被用作食品和药物材料数千年，并且近年来可耕种的食用菌的产量增加。食用菌消费量的增加不仅是由于其营养价值，还在于其独特的口味和特殊风味。随着消费者对食品感官品质的意识增强，鲜味和香气已成为影响消费者选择的重要因素。影响食用菌鲜味和香气的因素有很多，例如栽培条件，种类，成熟度，等级，蘑菇的部分以及加工和贮藏方法。但是，不同蘑菇的鲜味和香气成分变化的潜在机制仍不清楚。

范围和方法

在这篇综述中，讨论了传统的鲜味成分，新颖的鲜味肽和香气化合物，以及鲜味和香气的感知。在人类感官评估和仪器分析相结合的基础上，总结了食用菌中这些成分的组成变化，并讨论了与这些变化有关的代谢途径和生化反应。

主要发现和结论

食用菌的鲜味和香气与核苷酸代谢，氨基酸代谢，脂肪酸代谢和美拉德反应密切相关。鲜味肽以及这些化合物之间的协同作用有助于整体鲜味。栽培蘑菇和野生蘑菇的鲜味和香气有所不同。因此，根据对食用蘑菇的鲜味和香气的既定需求来选择加工和储存技术。