Fungal volatile organic compounds have long been overlooked, although they have great biotechnological potential. They have low molecular weight, contain carbon, and evaporate rapidly at normal temperatures and pressures. The major problem in their detection, despite well-developed detection methods, is their biological dynamics. Their profile differs from the others as it is influenced by many parameters, such as: substrates, incubation time, type of nutrients, temperature … Volatile organic compounds play an important role in the food industry, where they contribute to the flavor of food. They are also an indicator of fungal growth, as they can be used to detect indoor mold and prevent sick building syndrome. Volatile organic compounds from fungi can help determine food spoilage and detect disease. Because fungi do not live alone, they affect and interact with other organisms in a variety of ways. They are useful for biological control because of their potential for pathogen control and mycofumigation. Fungal volatile organic compounds also serve as signaling molecules or semiochemicals in interactions with other microorganisms. In the future, they could be used in the field of biofuels. To produce important compounds, the key to success will be understanding the genetic pathways and biosynthesis.
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