摘要
风味是反映香菇品质的重要指标之一。该文综述了不同品种、部位、生长阶段的香菇风味物质的差异,干、鲜香菇风味物质差异以及不同干燥方式、加工处理方式对香菇风味物质的影响,以期为后续香菇风味研究提供参考。
The differences of flavor substances in different varieties,parts and growth stages,the differences of fla vors of dried and fresh mushrooms,the effects of different drying methods and processing methods on the flavor sub stances of shiitake mushrooms were reviewed,in order to provide reference for the further research on the flavor of the shiitake mushrooms.
作者
楚文靖
张瑞
周娜
段娜敏
Chu Wenjing(College of Life and Environment Science,HuangShan University,Huangshan 245041,China)
出处
《安徽农学通报》
2019年第20期39-41,共3页
Anhui Agricultural Science Bulletin
基金
黄山学院人才启动项目(2018xkjq001)
安徽省大学生创新创业训练计划项目(201810375108)
关键词
香菇
风味物质
研究进展
Shiitake mushrooms
Flavor substances
Research progress
