True morels (Morchella)—nutritional and phytochemical composition, health benefits and flavor: A review

Abstract

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.

Comparison of non‐volatile and volatile flavor compounds in six Pleurotus mushrooms

“…Eight‐carbon (C8) volatile compounds were key contributors to mushroom flavor and have been described in many mushroom and fungi . Abundant mushroom‐aroma C8 volatiles include 1‐octen‐3‐ol, 1‐octen‐3‐one, 2‐octen‐1‐ol, 3‐octanol, 1‐octanol, 3‐octanol, 3‐octanone, ( 2E )‐octenol, etc . It has been reported that the C8 compounds derived from oxidation of polyunsaturated fatty acids and were classified as oxylipins, and some of which played key roles in numerous processes such as development, cell growth, sporulation, pathogenicity and apoptosis .…”

Draft genome sequence of Annulohypoxylon stygium, Aspergillus mulundensis, Berkeleyomyces basicola (syn. Thielaviopsis basicola), Ceratocystis smalleyi, two Cercospora beticola strains, Coleophoma cylindrospora, Fusarium fracticaudum, Phialophora cf. hyalina, and Morchella septimelata

“…Morels ( Morchella spp., Ascomycota ) are a highly desired group of edible fungi with a worldwide distribution ( Du et al 2012 , Kanwal et al 2011 , Richard et al 2015 ). They have been collected by mycophiles and gourmets for hundreds of years for their delicate taste and unique appearance ( Tietel & Masaphy 2017 , 2018 , Rotzoll et al . 2006 ).…”

Aroma‐volatile profile of black morel (Morchella importuna) grown in Israel

“…In addition, some health‐related secondary metabolites have been reported, including phenolic acids, ascorbic acid and tocopherols, and the polysaccharides in morels have also been reported to possess various health‐promoting properties . We recently reviewed the nutritional composition, health benefits and flavor of morels …”