陳志杰; 顧振新
南京農(nóng)業(yè)大學農(nóng)業(yè)部農(nóng)畜產(chǎn)品加工與質(zhì)量控制重點開放實驗室; 南京農(nóng)業(yè)大學農(nóng)業(yè)部農(nóng)畜產(chǎn)品加工與質(zhì)量控制重點開放實驗室 江蘇南京210095; 江蘇食品職業(yè)技術學院食品工程系; 江蘇淮安223003; 江蘇南京210095

【中文摘要】 蕈菌中揮發(fā)性風味物質(zhì)的研究在國外已有許多系統(tǒng)和深入的研究,而我國對蕈菌中揮發(fā)性風味物質(zhì)的研究還處在起步階段。對蕈菌中的風味物質(zhì)、液體深層發(fā)酵過程中蕈菌揮發(fā)性風味物質(zhì)的形成、蕈菌中揮發(fā)性風味物質(zhì)的形成機理進行了綜述。

【英文摘要】 There were many systematic and in-depth study abroad on volatile components in mushroom.But volatile components in mushroom of our research was still in its initial stage.In this paper,advances in the studies on mushroom flavor,the formation of volatile components during submerged fermentation,and the mechanism of generation of volatile components in mushroom were reviewed.

【中文關鍵詞】 蕈菌; 揮發(fā)性風味物質(zhì); 1-辛烯-3-醇; 深層發(fā)酵
【英文關鍵詞】 Mushroom; Volatile components; 1-octen-3-ol; Submerged fermentation

【文獻出處】 中國食用菌,Edible Fungi of China,編輯部郵箱,2008年02期 【DOI】CNKI:SUN:ZSYJ.0.2008-02-002