☆ 4.7 Review

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

FOOD CHEMISTRY (2024)

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Volatile Profiling of Pleurotus eryngii and Pleurotus ostreatus Mushrooms Cultivated on Agricultural and Agro-Industrial By-Products

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Summary: The study found that Pleurotus ostreatus had higher concentrations but fewer volatile compounds in fresh samples compared to P. eryngii. Roasting resulted in elimination of some volatiles and formation of new compounds. Principal component analysis successfully differentiated among mushroom species and strains, but not among different cultivation substrates.

FOODS (2021)

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Article Chemistry, Applied

Multi-platform metabolomic approach to discriminate ripening markers of black truffles (Tuber melanosporum)

Pierluigi Caboni et al.

FOOD CHEMISTRY (2020)

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Review Food Science & Technology

Advances in umami taste and aroma of edible mushrooms

Li-bin Sun et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

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Review Food Science & Technology

A paradigm of volatile aroma compounds in rice and their product with extraction and identification methods: A comprehensive review

Deepak Kumar Verma et al.

FOOD RESEARCH INTERNATIONAL (2020)

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Article Agriculture, Multidisciplinary

Changes in the Key Aroma Compounds of Raw Shiitake Mushrooms (Lentinula edodes) Induced by Pan-Frying As Well As by Rehydration of Dry Mushrooms

Philipp C. Schmidberger et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)

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Article Agriculture, Multidisciplinary

Key Odorants from the Fragrant Bolete, Suillus punctipes

Anne F. Murray et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)

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Article Food Science & Technology

Development of a Sensory Flavor Lexicon for Mushrooms and Subsequent Characterization of Fresh and Dried Mushrooms

SoonSil Chun et al.

FOODS (2020)

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Review Microbiology

Unique and common traits in mycorrhizal symbioses

Andrea Genre et al.

NATURE REVIEWS MICROBIOLOGY (2020)

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Article Food Science & Technology

Comparative flavor profile analysis of four different varieties of Boletus mushrooms by instrumental and sensory techniques

Jinda Zhuang et al.

FOOD RESEARCH INTERNATIONAL (2020)

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Article Agriculture, Multidisciplinary

Key Odorants from the American Matsutake, Tricholoma magnivelare

Anne F. Murray et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)

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Article Biochemistry & Molecular Biology

The Influence of Complex Additives on the Synthesis of Aroma Substances by Gray Oyster Culinary-Medicinal Mushroom, Pleurotus ostreatus (Agaricomycetes) during the Substrate Cultivation

Ekaterina Vlasenko et al.

INTERNATIONAL JOURNAL OF MEDICINAL MUSHROOMS (2020)

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Article Engineering, Chemical

Rapid identification of tea quality by E-nose and computer vision combining with a synergetic data fusion strategy

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JOURNAL OF FOOD ENGINEERING (2019)

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Alternative data mining/machine learning methods for the analytical evaluation of food quality and authenticity - A review

Ana M. Jimenez-Carvelo et al.

FOOD RESEARCH INTERNATIONAL (2019)

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Article Food Science & Technology

A novel infrared freeze drying (IRFD) technology to lower the energy consumption and keep the quality of Cordyceps militaris

Xiao-fei Wu et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)

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Article Food Science & Technology

Quality evaluation and drying kinetics of shitake mushrooms dried by hot air, infrared and intermittent microwave-assisted drying methods

Qingfa Wang et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

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Article Biochemistry & Molecular Biology

Identification of a Heat-Inducible Element of Cysteine Desulfurase Gene Promoter in Lentinula edodes

Zhicheng Huang et al.

MOLECULES (2019)

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Review Food Science & Technology

Application of Deep Learning in Food: A Review

Lei Zhou et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)

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Article Chemistry, Applied

Development of a flavor fingerprint by HS-GC-IMS with PCA for volatile compounds of Tricholoma matsutake Singer

Mengqi Li et al.

FOOD CHEMISTRY (2019)

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Article Chemistry, Applied

Identification of dihydro-β-ionone as a key aroma compound in addition to C8 ketones and alcohols in Volvariella volvacea mushroom

Xiaodong Xu et al.

FOOD CHEMISTRY (2019)

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Article Biochemistry & Molecular Biology

Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach

Tao Feng et al.

MOLECULES (2019)

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Article Food Science & Technology

Analysis of volatile compounds of Lentinula edodes grown in different culture substrate formulations

Wen Li et al.

FOOD RESEARCH INTERNATIONAL (2019)

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Article Engineering, Electrical & Electronic

A Novel Feature Extraction Method an Electronic Nose for Aroma Classification

Gwo-Jia Jong et al.

IEEE SENSORS JOURNAL (2019)

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Article Chemistry, Applied

Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS-SPME-GC-MS and HS-SPME-GC-O/FID

Heikki Aisala et al.

FOOD CHEMISTRY (2019)

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Article Biotechnology & Applied Microbiology

Are bacteria responsible for aroma deterioration upon storage of the black truffle Tuber aestivum: A microbiome and volatilome study

Maryam Vandatzadeh et al.

FOOD MICROBIOLOGY (2019)

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Article Agronomy

The effect of the layer-by-layer (LBL) edible coating on strawberry quality and metabolites during storage

Jiawei Yan et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2019)

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Article Agriculture, Multidisciplinary

Volatile composition and sensory profile of shiitake mushrooms as affected by drying method

Joanna Politowicz et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)

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Article Engineering, Chemical

Volatile composition and sensory profile of oyster mushroom as affected by drying method

Joanna Politowicz et al.

DRYING TECHNOLOGY (2018)

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Article Chemistry, Applied

Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments

Huiying Zhang et al.

FOOD CHEMISTRY (2018)

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Article Food Science & Technology

Random forests: A machine learning methodology to highlight the volatile organic compounds involved in olfactory perception

E. Vigneau et al.

FOOD QUALITY AND PREFERENCE (2018)

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Article Food Science & Technology

Sensory properties of Nordic edible mushrooms

Heikki Aisala et al.

FOOD RESEARCH INTERNATIONAL (2018)

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Article Horticulture

Multiplex analyses of the changes of aromatic compounds during the development of peach fruit using GC-MS and iTRAQ proteomic techniques

Huijuan Zhou et al.

SCIENTIA HORTICULTURAE (2018)

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Review Food Science & Technology

Recent advances in quality preservation of postharvest mushrooms (Agaricus bisporus): A review

Kexin Zhang et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)

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Article Chemistry, Multidisciplinary

Correlating supercritical fluid extraction parameters with volatile compounds from Finnish wild mushrooms (Craterellus tubaeformis) and yield prediction by partial least squares regression analysis

Xiao Chen et al.

RSC ADVANCES (2018)

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Article Multidisciplinary Sciences

Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway

Maryam Vandatzadeh et al.

SCIENTIFIC REPORTS (2018)

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Review Food Science & Technology

GC-O-MS technique and its applications in food flavor analysis

Huanlu Song et al.

FOOD RESEARCH INTERNATIONAL (2018)

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Article Biochemical Research Methods

Characteristic volatiles fingerprints and changes of volatile compounds in fresh and dried Tricholoma matsutake Singer by HS-GC-IMS and HS-SPME-GC-MS

Yu Guo et al.

JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2018)

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Article Biotechnology & Applied Microbiology

Analysis of volatile compounds of Tremella aurantialba fermentation via electronic nose and HS-SPME-GC-MS

Chunxia Dai et al.

JOURNAL OF FOOD SAFETY (2018)

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Article Food Science & Technology

Volatile components, total phenolic compounds, and antioxidant capacities of worm-infected Gomphidius rutilus

Linbin Sun et al.

FOOD SCIENCE AND HUMAN WELLNESS (2018)

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Advances of electronic nose and its application in fresh foods: A review

Hao Shi et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)

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Article Agriculture, Multidisciplinary

Characterization of Morphology, Volatile Profiles, and Molecular Markers in Edible Desert Truffles from the Negev Desert

Madhu Kamle et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)

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Article Agriculture, Multidisciplinary

Characterization of the Key Aroma Compounds in White Alba Truffle (Tuber magnatum pico) and Burgundy Truffle (Tuber uncinatum) by Means of the Sensomics Approach

Philipp C. Schmidberger et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)

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Fungal volatiles - a survey from edible mushrooms to moulds

Jeroen S. Dickschat

NATURAL PRODUCT REPORTS (2017)

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Article Food Science & Technology

Identification of Volatile Flavour Components of Tuber melanosporum Using Simultaneous Distillation-Extraction

Tao Liu et al.

CZECH JOURNAL OF FOOD SCIENCES (2017)

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Recent advances in synthetic biology for engineering isoprenoid production in yeast

Claudia E. Vickers et al.

CURRENT OPINION IN CHEMICAL BIOLOGY (2017)

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Review Food Science & Technology

Amino Acid Degradations Produced by Lipid Oxidation Products

Francisco J. Hidalgo et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)

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Article Chemistry, Applied

Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms

Yuting Tian et al.

FOOD CHEMISTRY (2016)

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Review Biotechnology & Applied Microbiology

Biochemistry of Apple Aroma: A Review

Miguel Espino-Diaz et al.

FOOD TECHNOLOGY AND BIOTECHNOLOGY (2016)

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Article Food Science & Technology

Effect of the two drying approaches on the volatile profiles of button mushroom (Agaricus bisporus) by headspace GC-MS and electronic nose

Fei Pei et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2016)

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Article Biotechnology & Applied Microbiology

Morphological and molecular characterization of yellow oyster mushroom, Pleurotus citrinopileatus, hybrids obtained by interspecies mating

A. G. Rosnina et al.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2016)

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Review Biotechnology & Applied Microbiology

The Role of the Microbiome of Truffles in Aroma Formation: a Meta-Analysis Approach

Maryam Vahdatzadeh et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2015)

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Article Biotechnology & Applied Microbiology

Sulfur volatiles of microbial origin are key contributors to human-sensed truffle aroma

Richard Splivallo et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2015)

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Ionization-based detectors for gas chromatography

Colin F. Poole

JOURNAL OF CHROMATOGRAPHY A (2015)

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Article Biochemistry & Molecular Biology

Validation of reference genes for quantitative real-time PCR in Perigord black truffle (Tuber melanosporum) developmental stages

Osvaldo Zarivi et al.

PHYTOCHEMISTRY (2015)

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Review Biotechnology & Applied Microbiology

Yeast: the soul of beer's aroma-a review of flavour-active esters and higher alcohols produced by the brewing yeast

Eduardo J. Pires et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2014)

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Article Chemistry, Applied

Chemical Composition and Aroma Evaluation of Volatile oils from Edible Mushrooms (Pleurotus salmoneostramineus and Pleurotus sajor-caju)

Atsushi Usami et al.

JOURNAL OF OLEO SCIENCE (2014)

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Article Chemistry, Applied

Comparison of Agitake (Pleurotus eryngii var. ferulae) Volatile Components with Characteristic Odors Extracted by Hydrodistillation and Solvent-assisted Flavor Evaporation

Atsushi Usami et al.

JOURNAL OF OLEO SCIENCE (2014)

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Article Chemistry, Applied

Characteristic Odorants from Bailingu Oyster Mushroom (Pleurotus eryngii var. tuoliensis) and Summer Oyster Mushroom (Pleurotus cystidiosus)

Atsushi Usami et al.

JOURNAL OF OLEO SCIENCE (2014)

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A consensus orthogonal partial least squares discriminant analysis (OPLS-DA) strategy for multiblock Omics data fusion

Julien Boccard et al.

ANALYTICA CHIMICA ACTA (2013)

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Article Chemistry, Applied

Chemical and sensory effects of the freezing process on the aroma profile of black truffles (Tuber melanosporum)

Laura Cullere et al.

FOOD CHEMISTRY (2013)

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Article Agriculture, Multidisciplinary

Characterization of the Key Odorants in Pan-Fried White Mushrooms (Agaricus bisporus L.) by Means of Molecular Sensory Science: Comparison with the Raw Mushroom Tissue

Sonja Grosshauser et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

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Article Biotechnology & Applied Microbiology

Evaluation of aroma active compounds in Tuber fruiting bodies by gas chromatography-olfactometry in combination with aroma reconstitution and omission test

Rui-Sang Liu et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2012)

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Article Food Science & Technology

Evaluation of gamma and electron-beam irradiation on the aromatic profile of black truffle (Tuber melanosporum) and summer truffle (Tuber aestivum)

Laura Cullere et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)

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Article Agronomy

Quality attributes of Pleurotus eryngii following gamma irradiation

Kashif Akram et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2012)

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Article Chemistry, Analytical

Application of artificial neural network in food classification

B. Debska et al.

ANALYTICA CHIMICA ACTA (2011)

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Review Plant Sciences

Truffle volatiles: from chemical ecology to aroma biosynthesis

Richard Splivallo et al.

NEW PHYTOLOGIST (2011)

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Review Biochemical Research Methods

Gas chromatography-olfactometry in food flavour analysis

Barbara d'Acampora Zellner et al.

JOURNAL OF CHROMATOGRAPHY A (2008)

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Article Agriculture, Multidisciplinary

Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science

Petra Steinhaus et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

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Article Biochemical Research Methods

Determination of specific volatile organic compounds synthesised during Tuber borchii fruit body development by solid-phase microextraction and gas chromatography mass spectrometry

S Zeppa et al.

RAPID COMMUNICATIONS IN MASS SPECTROMETRY (2004)

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