华中农业大学食品科技学院教授黄文团队近日在香菇研究方面取得新进展,研究人员首次鉴定并克隆出调控香菇挥发性有机硫化物产生的关键基因Csl,相关论文发表于《科学报告》。据论文第一作者刘莹介绍,挥发性有机硫化物是香菇的主要香味成分,通常能影响香菇整体的芳香,是香菇最重要的香味来源。因此,开展香菇挥发性有机硫化物的产生机制研究,找到 Huazhong Agricultural University, Huang Wen, Professor of Food Science and Technology team made new progress in mushroom research, researchers identified for the first time and cloned volatile organic sulfide production of key genes Csl, related papers published in the “Scientific Report.” According to Liu Ying, the first author of the paper, volatile organic sulfides are the main flavor components of mushrooms and can generally affect the overall aroma of mushrooms and are the most important flavor source of mushrooms. Therefore, to carry out research on the mechanism of production of volatile organic sulfide in mushrooms, find