The research progress of edible flavoring umami substance from edible fungi was introduced in this paper, and it provided theoretical basis and guidance for developing preparation. The review included mainly the composition, sapidity characteristics, extraction of the flavor amine acids and nucleotides in edible fungus. Amino acids and nucleotide were the important flavor substances in edible fungi. The enzymatic extracting method was better than the traditional extracting methods for flavor substance from edible fungi. Todays edible flavoring products were made from simple techniques. The dev...
