Abstract:Edible fungus is a kind of large-scale fungus with rich flavor substance.Maillard reaction is widely used in food processing industry.At present，there are more researches on the flavor substances of Maillard products in meat and aquatic products，and less in edible fungi.In this paper，the development status of volatile flavor compounds and non-volatile flavor compounds in edible fungi was reviewed，and the effects of Maillard reaction on the flavor of the products were summarized.The development status of flavor compounds in Maillard products of edible fungi was summarized，in order to provide the basis for the related research in the future.