A review on the edible mushroom as a source of special flavor: Flavor categories, influencing factors, and challenges

Abstract

Edible mushrooms are highly valued for both their culinary and medicinal properties. Unlike traditional condiments, the complex flavor of mushrooms is not determined by a single component, but rather by the potential synergistic actions of several different components and chemical interactions. However, only a limited number of edible mushroom flavor compounds have been examined in detail, leading to an incomplete understanding of their overall flavor profile. To address this knowledge gap, it is necessary to conduct further scientific research on edible mushroom flavors to maximize their utilization. This review aims to provide a comprehensive overview of the flavor substances found in edible mushrooms, including both volatile and nonvolatile compounds, as well as the mechanisms by which various processing methods affect flavor. Additionally, we will explore the various factors that hinder the development of edible mushroom flavors and recommend strategies to further advance the technological and theoretical understanding of these unique and valuable food ingredients. In summary, by enhancing our understanding of the complex and unique flavor profile of edible mushrooms, we can better leverage their full potential as a valuable culinary and medicinal resource.

Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with Agaricus bisporus and Pleurotus ostreatus Powders

“…As Mau writes [118], mannitol contributes most to the sweet taste, but the predominant taste and flavor of mushrooms is umami. According to the data collected and described by Jiang et al [120], the button mushroom is characterized by a sweet, umami, and typical mushroom flavor, while a sour, astringent, and bitter flavor is typical of oyster mushrooms. Mau [118] suggests that due to the presence of monosodium glutamate-like (MSG-like) components, mushrooms go well with meat, seafood, soups, and cooked vegetables, but they cannot improve the taste of fruit, juices, desserts, or cooked cereals.…”

Insights into chemical components, health-promoting effects, and processing impact of golden chanterelle mushroom Cantharellus cibarius

“…Among six kinds of 5′-nucleotides, only 5′-guanosine monophosphate (5′-GMP), 5′-inosine monophosphate (5′-IMP) and 5′-xanthosine monophosphate (5′-XMP) have been recognized as flavor 5′-nucleotides. 96 The contents of three flavor 5′-nucleotides of CC are presented in Table S7 †. CC presented a total flavor 5′-nucleotide content ranging from 0.38 to 1.48 mg per g dry weight and 2.50 mg per 100 g fresh weight.…”