Mushrooms have a pungent smell. What's going on

The pungent taste of mushrooms may be caused by variety characteristics, improper storage, microbial contamination, chemical residues, spoilage, and other reasons.

1. Variety Characteristics

Some mushroom varieties themselves contain volatile sulfides or special aromatic substances, such as matsutake, boletus, and other wild mushrooms that emit a stimulating odor similar to ammonia or sulfur. This odor is a natural metabolite that usually does not affect food safety, but may cause discomfort to odor sensitive individuals. Soaking or blanching in water before cooking can reduce odors.

2. Improper storage

Mushrooms stored in a sealed and humid environment for too long can produce volatile substances such as ethanol and acetaldehyde due to anaerobic respiration. Mushrooms packaged in plastic bags may develop a sour and pungent odor within 2-3 days if not refrigerated in a timely manner. It is recommended to wrap it in a kraft paper bag and store it refrigerated to avoid moisture condensation and accelerated spoilage.

3. Microbial contamination

The reproduction of microorganisms such as pseudomonas and fungi can decompose mushroom proteins to produce sulfides and amines, resulting in a pungent rotten egg or fishy smell. When there is mucus or dark spots on the surface of the cap, it indicates severe contamination and should be discarded immediately. When purchasing, choose fresh mushrooms that are dry and undamaged.

4. Chemical residues

The use of sulfur fumigants or bleach residues during the cultivation process may cause mushrooms to have a pungent chemical odor. Some vendors soak mushrooms in sodium metabisulfite to extend their shelf life, which can produce a noticeable sulfur smell. It is recommended to rinse with running water and soak for 10 minutes to remove most of the residue.

5. Decay

During mushroom spoilage, the mycelium decomposes to produce toxic biogenic amines such as putrescine and putrescine, accompanied by a strong putrid odor. Black gills and softened stalks are typical signs of spoilage, and mushrooms have already grown a large number of pathogenic bacteria, which may cause gastroenteritis when consumed. Fresh mushrooms should be consumed within 48 hours after purchase.

When purchasing mushrooms in daily life, it is important to observe whether the cap is completely dry and whether the stem should be elastic when pressed. Keep well ventilated and dry during storage, and avoid mixing with strongly scented food. Before cooking, soak in light salt water to remove impurities. High temperature cooking can effectively destroy some odor substances. If the mushroom odor is abnormal and accompanied by texture changes, it is recommended to discard it directly to ensure food safety. Individuals with special physical conditions should heat wild mushrooms thoroughly before consuming them, and seek medical attention immediately if discomfort occurs.