Systematic review of non-volatile and volatile compounds in mushrooms and analytical identification

Puntos clave

• Mushrooms contain diverse volatile and non-volatile compounds, enhancing their aroma and flavor profile.
• Key compounds include terpenes and phenolics, which contribute to their health benefits and culinary uses.
• Observational analysis across various studies highlights the importance of analytical identification techniques in food chemistry.
• Potential applications in food science could improve flavor profiles and promote health benefits from mushrooms.