Key components, formation pathways, affecting factors, and emerging analytical strategies for edible mushrooms aroma: A review

Hou, Zhenshan; Xia, Rongrong; Li, Yunting; Xu, Heran; Wang, Yafei; Feng, Yao; Pan, Song; Wang, Zijian; Ren, Hongli; Qian, Guanlin; Wang, Huanyu; Zhu, Jiayi; Xin, Guang

doi:10.1016/j.foodchem.2023.137993

Cited by 10 publications

(6 citation statements)

References 126 publications

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“…In addition, this was verified by the GC-MS analysis results, where higher levels of benzyl mercaptan were detected in both roasted and boiled samples. Benzyl mercaptan is a common sulfide with a distinctive odor, often described as similar to that of onions or garlic [ 10 ]. Therefore these findings were crucial for understanding how the odor characteristics of button mushroom relate to its culinary treatments.…”

Section: Resultsmentioning

confidence: 99%

“…Aroma is a fundamental characteristic of food, and the cooking operation primarily affects the overall aroma of food through mechanisms such as the Maillard reaction [7], lipid oxidation, amino acid degradation [8] and their combined reactions [9]. As of now, approximately 80 volatile compounds, such as aldehydes, ketones, alcohols, acids, terpenes, esters and heterocyclic Foods 2024, 13, 685 2 of 18 compounds, have been identified in raw button mushroom [10]. Although button mushroom does not have a strong aroma on its own, the process of cooking can lead to Strecker degradation and Maillard reactions, generating a variety of volatile and non-volatile intermediates, which contribute to the development of a delicious mushroom flavor [11,12].…”

Section: Introductionmentioning

confidence: 99%

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Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods

Xie,

Guo,

Rao

et al. 2024

Foods

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To investigate the impact of various cooking methods on the volatile aroma compounds of button mushroom, gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose) were utilized for aroma analysis. The results indicated that the E-nose was able to effectively distinguish between the samples prepared using different cooking methods. In the raw, steamed, boiled and baked samples, 37, 23, 33 and 35 volatiles were detected, respectively. The roasting process significantly contributed to the production of flavor compounds, giving button mushroom its distinctive flavor. Sixteen differential aromas were identified based on the p-value and VIP value. Additionally, the cluster analysis of differential aroma substances revealed a stronger odor similarity between the steamed and raw groups, consistent with the results of the OPLS-DA analysis of overall aroma components. Seven key aromas were identified through OAV analysis and omission experiments. In addition, 1-octen-3-one was identified as the main aroma component of cooked button mushroom. The findings of the study can be valuable for enhancing the flavor of cooked button mushroom.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods

Xie,

Guo,

Rao

et al. 2024

Foods

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“…Polarized carbon atoms within methylene disulfide are susceptible to attack by nucleophilic reagents (hydrogen sulfide or methyl radical), leading to the formation of new compounds upon carbon–sulfide bond breakage. In addition to lenthionine, methylene disulfide can be substituted through methyl radicals and form 1,2,4,6‐tetrathiahexane or hexathiahexane through oxidation dehydration and cyclization (Hou et al., 2024). The two compounds, along with lenthionine, are characteristic aroma components of dried mushrooms (Xu et al., 2019).…”

Section: Mechanisms Of the Precursor Degradationmentioning

confidence: 99%

“…Polysulfides, with sulfur in a midvalence state, can undergo disproportionation reactions. For example, bimolecular dimethyl trisulfide can be converted to monomolecular dimethyl disulfide and monomolecular dimethyl tetrasulfide (Hou et al., 2024; Qin et al., 2020), which is a pathway for the interconversion between alkyl sulfides and flavor diversity. Furthermore, as sulfur molecules in the polysulfides have a negative valence, the compounds can be oxidized to the corresponding sulfoxide or sulfone without appreciable odor by oxidizing agents or oxidation systems, which could be used to regulate flavor.…”

Section: Reaction Rules Of the Reactive Intermediatesmentioning

confidence: 99%

Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing

Luo,

Tian,

et al. 2024

Comp Rev Food Sci Food Safe

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Volatile sulfur compounds (VSCs) significantly influence food flavor and garner considerable attention in flavor research due to their low sensory thresholds, diverse odor attributes, and high reactivity. Extensive research studies have explored VSC formation through thermal processes such as the Maillard reaction, thermal pyrolysis, oxidation, and enzymatic reactions. However, understanding of the specific reaction mechanisms and processes remains limited. This is due to the dispersed nature of existing studies, the undefined intermediates involved, and the complexity of the matrices and processing conditions. Given these limitations, the authors have shifted their focus from foods to sulfides. The structure, source, and chemical characteristics of common precursors (sulfur‐containing amino acids and derivatives, thiamine, thioglucoside, and lentinic acid) and their corresponding reactive intermediates (hydrogen sulfide, thiol, alkyl sulfide, alkyl sulfenic acid, and thial) are provided, and the degradation mechanisms, reaction rules, and matrix conditions are summarized based on their chemical characteristics. Additionally, the VSC formation processes in several typical foods during processing are elucidated, adhering to these identified rules. This article provides a comprehensive overview of VSCs, from precursors and intermediates to end products, and is crucial for understanding the mechanisms behind VSC formation and managing the flavor qualities of processed foods.

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“…In addition, aroma is a crucial quality in edible fungi, and various aroma compounds have been characterized in F. filiformis in previous studies [ 4 , 5 , 6 , 7 , 8 ]. Eight-carbon compounds, including 3-octanol and 3-octanone with green and mushroom notes, contribute significantly to the aroma of F. filiformis [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of Flammulina filiformis Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations

Song,

Sun,

et al. 2024

Foods

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Flammulina filiformis (F. filiformis) is called the ‘benefiting intelligence’ mushroom. There is a notable difference between a yellow cultivar (with a robust aroma) and a white mutant cultivar (with a high yield) of F. filiformis. A thorough analysis of aroma differences is essential to improve the aroma of high-yield strains. This study employed a combination of gas chromatography–mass spectrometry–olfactometry (GC-MS-O) and aroma extract dilution analysis (AEDA) to analyze the variations in aroma compounds. Then, the contribution of the odorants was determined using flavor dilution (FD) factors and odor activity values (OAVs). Aroma omission and recombination experiments were used to identify the key odorants. A total of 16 key aroma compounds were characterized in F. filiformis, along with four eight-carbon volatiles (3-octanone, 3-octanol, octanal, and 1-octen-3-ol). Finally, the dominant aroma characteristic was “sweet” for the yellow strain, while it was “green” for the white strain. More research is required to investigate the enzymes and corresponding genes that regulate the synthesis of aroma compounds in F. filiformis for future breeding programs.

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Key components, formation pathways, affecting factors, and emerging analytical strategies for edible mushrooms aroma: A review

Cited by 10 publications

References 126 publications

Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods

Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods

Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing

Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of Flammulina filiformis Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations

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