[1] |
ZHANG L H, ZHANG M, MUJUMDAR A S. Development of flavor during drying and applications of edible mushrooms: A review. Drying Technology, 2021, 39(11): 1685-1703.
|
[2] |
ZHU R Y, WEN Y X, WU W H, ZHANG L Z, SALMAN FARID M, SHAN S, WEN J H, FARAG M A, ZHANG Y Y, ZHAO C. The flavors of edible mushrooms: A comprehensive review of volatile organic compounds and their analytical methods. Critical Reviews in Food Science and Nutrition, 2024, 64(16): 5568-5582.
|
[3] |
DU X F, SISSONS J, SHANKS M, PLOTTO A. Aroma and flavor profile of raw and roasted Agaricus bisporus mushrooms using a panel trained with aroma chemicals. Food Science & Technology, 2021, 138: 110596.
|
[4] |
乔俊, 李紫薇, 何宪波, 李经纬, 赵建国, 岳嘉欣, 杜楠. 山西地区野生羊肚菌生境调查与分子鉴定. 分子植物育种, 2023: 1-15.
|
|
QIAO J, LI Z W, HE X B, LI J W, ZHAO J G, YU J X, DU N. Habitat investigation and molecular identification of Morchella in Shanxi, Molecular Plant Breeding, 2023: 1-15. (in Chinese)
|
[5] |
唐杰, 王勇, 许瀛引, 谭昊, 何晓兰, 余洋, 陈影, 彭卫红. 羊肚菌产业发展关键问题研究进展. 菌物研究, 2021, 19(4): 217-231.
|
|
TANG J, WANG Y, XU Y Y, TAN H, HE X L, YU Y, CHEN Y, PENG W H. Research progress on key issues of morel industry development. Journal of Fungal Research, 2021, 19(4): 217-231. (in Chinese)
|
[6] |
李贝贝, 王慧琴, 孙仪征. 富硒羊肚菌多糖的制备及其体外抗肿瘤活性探究. 食品工业科技, 2024, 45(15): 213-222.
|
|
LI B B, WANG H Q, SUN Y Z. Preparation of selenium-enriched Morchella polysaccharide and its antitumor activity in vitro. Science and Technology of Food Industry, 2024, 45(15): 213-222. (in Chinese)
|
[7] |
张宁宁, 白雪, 欧阳小雪, 张孟娟, 张强, 殷萍, 张玉婷, 阮维斌, 陈秋生, 程奕. 土壤因子与农产品品质关系研究进展. 中国无机分析化学, 2023, 13(6): 513-523.
|
|
ZHANG N N, BAI X, OUYANG X X, ZHANG M J, ZHANG Q, YIN P, ZHANG Y T, RUAN W B, CHEN Q S, CHENG Y. Research progress on the relationship between soil factors and agricultural product quality. Chinese Journal of Inorganic Analytical Chemistry, 2023, 13(6): 513-523. (in Chinese)
|
[8] |
LU B, PEREZ-MORENO J, ZHANG F M, RINALDI A C, YU F Q. Aroma profile of two commercial truffle species from Yunnan and Sichuan, China: Inter- and intraspecific variability and shared key compounds. Food Science and Human Wellness, 2021, 10(2): 163-173.
|
[9] |
陈丽莎. 不同来源茶树菇的营养成分评价及产地差异研究[D]. 南昌: 南昌大学, 2023.
|
|
CHEN L S. Study on nutrition components evaluation and origin difference of Agrocybe cylindracea from different regions[D]. Nanchang: Nanchang University, 2023. (in Chinese)
|
[10] |
潘红英, 刘建军, 周颖, 徐兵, 宋驰. 不同产地羊肚菌风味物质研究. 安徽农业科学, 2023, 51(2): 192-195.
|
|
PAN H Y, LIU J J, ZHOU Y, XU B, SONG C. Study on flavor substances of Morchella from different producing areas. Journal of Anhui Agricultural Sciences, 2023, 51(2): 192-195. (in Chinese)
|
[11] |
杨芳, 范成梦, 贾洪锋, 任芳. 基于气相色谱-离子迁移谱对不同产地羊肚菌风味化合物的分析. 食品与发酵工业, 2021, 47(10): 207-213.
doi: 10.13995/j.cnki.11-1802/ts.026579
|
|
YANG F, FAN C M, JIA H F, REN F. Analysis of flavor compounds of Morchella spp. from different habitats based on gas chromatography- ion mobility spectrum. Food and Fermentation Industries, 2021, 47(10): 207-213. (in Chinese)
doi: 10.13995/j.cnki.11-1802/ts.026579
|
[12] |
FU R Q, WANG J, GUO Y Y, WANG Y J, ZHANG H J. Effects of simmering time, salt and sugar addition on the flavour and nutrient release of Morchella soup. Flavour and Fragrance Journal, 2023, 38(3): 168-182.
|
[13] |
ZHAO J, WANG T, ZHANG C, HAN X, YAN J J, GAN B C. A comparative analysis of the umami taste of five fresh edible mushrooms by simulating the chemical environment of oral digestion in vitro. LWT, 2023, 176: 114522.
|
[14] |
LI X B, ZHANG Y M, HENGCHAO E, HE X W, LI J Y, ZHAO X Y, ZHOU C Y. Characteristic fingerprints and comparison of volatile flavor compounds in Morchella sextelata under different drying methods. Food Research International, 2023, 172: 113103.
|
[15] |
ZHANG Y M, LI X B, ZHAO Z Y, HENGCHAO E, FAN T T, DONG H, HE X W, ZHAO X Y, TANG L H, ZHOU C Y. Comprehensive investigation on non-volatile and volatile flavor compounds in the Morchella sextelata and Morchella importuna by UPLC-MS/MS and GC × GC-TOF-MS. Food Chemistry: X, 2023, 20: 100961.
|
[16] |
FEIZI N, HASHEMI-NASAB F S, GOLPELICHI F, SABUROUH N, PARASTAR H. Recent trends in application of chemometric methods for GC-MS and GC × GC-MS-based metabolomic studies. TrAC Trends in Analytical Chemistry, 2021, 138: 116239.
|
[17] |
WU S L, YANG J, DONG H, LIU Q Y, LI X L, ZENG X F, BAI W D. Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms. Food Chemistry, 2021, 342: 128381.
|
[18] |
张扬, 集贤, 谷旭东, 赵茹, 张琴, 朱志强. 气相色谱-离子迁移谱技术(GC-IMS)在食用菌领域的应用前景分析. 中国食用菌, 2023, 42(6): 1-5, 10.
|
|
ZHANG Y, JI X, GU X D, ZHAO R, ZHANG Q, ZHU Z Q. Prospective application of gas chromatography-ion mobility spectrometry (GC-IMS) in the field of edible fungi. Edible Fungi of China, 2023, 42(6): 1-5, 10. (in Chinese)
|
[19] |
TIETEL Z, MASAPHY S. Chemotyping of three Morchella species reveals species- and age-related aroma volatile biomarkers. LWT, 2022, 154: 112587.
|
[20] |
DONG X P, LI D Y, HUANG Y, WU Q, LIU W T, QIN L, ZHOU D Y, PRAKASH S, YU C X. Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods. International Journal of Food Properties, 2018, 21(1): 1972-1985.
|
[21] |
谢宇. 不同产地羊肚菌脂质成分与香味物质分析[D]. 成都: 电子科技大学, 2022.
|
|
XIE Y. Analysis of lipid components and aroma volatile of morels from different ecological environments[D]. Chengdu: University of Electronic Science and Technology of China, 2022. (in Chinese)
|
[22] |
JIANG K, LI L, YANG Z H, CHEN H Y, QIN Y Y, BRENNAN C. Variable characteristics of microbial communities and volatile organic compounds during post-harvest storage of wild morel mushrooms. Postharvest Biology and Technology, 2023, 203: 112401.
|
[23] |
殷朝敏, 范秀芝, 史德芳, 樊喆, 程薇, 高虹. HS-SPME-GC-MS结合HPLC分析5种食用菌鲜品中的风味成分. 食品工业科技, 2019, 40(3): 254-260.
|
|
YIN C M, FAN X Z, SHI D F, FAN Z, CHENG W, GAO H. Flavor compounds analysis of 5 fresh mushrooms using HS-SPME-GC-MS and HPLC. Science and Technology of Food Industry, 2019, 40(3): 254-260. (in Chinese)
|
[24] |
兰秀华. 羊肚菌营养品质形成因素分析、功能成分鉴定及液体发酵应用[D]. 成都: 电子科技大学, 2022.
|
|
LAN X H. Analysis of nutritional quality formation factors, identification of functional components and application of liquid fermentation in Morchella spp.[D]. Chengdu: University of Electronic Science and Technology of China, 2022. (in Chinese)
|
[25] |
庄金达. 四种牛肝菌特征风味物质和鲜味肽鉴定及其呈味机制研究[D]. 上海: 上海应用技术大学, 2021.
|
|
ZHUANG J D. Study on identification of characteristic flavor compounds and umami peptides of four boletus and its taste mechanism[D]. Shanghai: Shanghai Institute of Technology, 2021. (in Chinese)
|
[26] |
YU H, ZHANG R Y, YANG F W, XIE Y F, GUO Y H, YAO W R, ZHOU W B. Control strategies of pyrazines generation from Maillard reaction. Trends in Food Science & Technology, 2021, 112: 795-807.
|
[27] |
申静霞, 李迈和, 于飞海, 贺云龙, 袁秀锦, 雷静品. 川西云杉幼苗非结构性碳水化合物对土壤温度和水分变化的响应. 生态学报, 2021, 41(2): 503-512.
|
|
SHEN J X, LI M H, YU F H, HE Y L, YUAN X J, LEI J P. Response of non-structural Picea balfouriana seedling carbohydrates to soil temperature and moisture. Acta Ecologica Sinica, 2021, 41(2): 503-512. (in Chinese)
|
[28] |
DOMÍNGUEZ R, PATEIRO M, GAGAOUA M, BARBA F J, ZHANG W G, LORENZO J M. A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 2019, 8(10): 429.
|
[29] |
JIMÉNEZ-MORILLO N T, SPANGENBERG J E, MILLER A Z, JORDÁN A, ZAVALA L M, GONZÁLEZ-VILA F J, GONZÁLEZ- PÉREZ J A. Wildfire effects on lipid composition and hydrophobicity of bulk soil and soil size fractions under Quercus suber cover (SW-Spain). Environmental Research, 2017, 159: 394-405.
|
[30] |
柴晓玲, 郝雅茹, 李书国. 热加工食品中呋喃的形成途径及减控措施的研究进展. 粮食与油脂, 2020, 33(11): 23-25.
|
|
CHAI X L, HAO Y R, LI S G. Research progress on the formation and mitigation strategies of furan in heat-processed foods. Cereals & Oils, 2020, 33(11): 23-25. (in Chinese)
|
[31] |
郝雅茹, 闫苍, 李书国. 热加工食品中呋喃形成机制、动力学及减控方法研究进展. 食品科技, 2021, 46(1): 69-75.
|
|
HAO Y R, YAN C, LI S G. A review on furan formation mechanism, dynamics and mitigation strategies in heat-processed foods. Food Science and Technology, 2021, 46(1): 69-75. (in Chinese)
|