香菇风味物质形成机理研究进展

摘要

The main flavor compounds in Lentinus edodes were summarized.Their formation mechanisms were studied.They provided more theoretical basis for deep processing of Lentinus edodes.%本文概述了香菇风味物质的主要成分及呈味物质形成机理的研究进展，以期为香菇的精深加工提供理论依据。