- 1
- a Gilat Research Center, Agricultural Research Organization , M.P. Negev , 85280 , Israel.
- 2
- b Applied Microbiology and Mycology Department , MIGAL , P.O. Box 831, 11016 Kiryat Shmona , Israel.
- 3
- c Tel Hai Academic College , 12210 Upper Galilee , Israel.
Abstract
Morels
are edible mushrooms appreciated worldwide for their savory flavor.
Morels have been in use in traditional medicine for centuries, due to
their health-related benefits, and current research demonstrated their
anti-oxidative and anti-inflammatory bioactivities, in addition to
immunostimulatory and anti-tumor properties. In spite of the high demand
for morels and their increasing economic importance, their cultivation
is limited, and they are either used as wild harvested or fermented in
culture, for consumption as a functional food and for food-flavoring.
Morel's health benefits were attributed mainly to polysaccharides as the
active compounds, and to various phytochemicals, mainly phenolic
compounds, tocopherols, ascorbic acid and vitamin D. Morel's nutritional
composition was reported, including sugar, amino acid, fatty and
organic acid and mineral profile. Information regarding Morel's flavor
is limited, and while some of their taste attributes have been
described, including the role of umami taste, details about their
volatile aroma profile are scarce, and it was reported to include eight
carbon volatiles, the main aroma volatiles typical to most mushrooms. To
the best of our knowledge, this is the first review presenting morels'
nutritional and phytochemical composition, health benefits and flavor,
and we will review the available information in current literature
regarding these aspects in light of morels phenotypic plasticity.
KEYWORDS:
Aroma; Flavor; Health; Morchella; Morel; Nutritional composition; Phytochemicals; Taste
