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The flavor chemistry of various mushroom species is reviewed with primary emphasis on the volatiles that have been identified in mushrooms. Also considered is the influence of processing and preservation on volatile compound formation and the organoleptic properties associated with the major mushroom volatiles.Considering that the mushroom is usually consumed for its unique flavor properties, surprisingly few detailed studies have appeared on the flavor chemistry of mushrooms.

This review provides extensive presentation and evaluation of data relative to flavor potentiation, including the historical, chemical, organoleptic, metabolic, physiological, and consumptive properties of the commonly available flavor potentiators, which are primarily monosodium glutamate and 5'-nucleotides. In addition, their food occurrences, mode of action, manufacturing procedures, and methods of analyses will be discussed. Also, attention will be given to miscellaneous compounds that possess flavor potentiating properties.

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