Identification of characteristic flavor compounds of from different regions based on by -nose, HS-GC-IMS and HS-SPME-GC-MS.

In this study, -nose, HS-GC-IMS, and HS-SPME-GC-MS technologies were used to evaluate the flavor characteristics of the pileus and stipe of from eight origins. 23 key Volatile organic compounds (VOCs) with odor activity values (OAVs) > 1 were identified, and 19 aroma types have been identified in at the same time. Vegetable and earthy were defined as the dominant aroma types for all pileus and stipe samples.

Comprehensive analysis of the dynamic changes of volatile and non-volatile metabolites in during processing by HS-SPME-GC-MS and UPLC-MS/MS analysis.

In order to investigate the dynamic changes of flavor compounds, Ultra Performance Liquid Chromatography Tandem Mass Spectrometry (UPLC-MS/MS) combined with Headspace Solid Phase Microextraction Gas Chromatography Mass Spectrometry (HS-SPME-GC-MS) was used to detect the metabolites in different drying processes. A total of 80 volatile compounds and 1319 non-volatile compounds were identified. The trend in the changes of C-8 compounds and sulfur-containing compounds were generally consistent with the trend of key enzyme activities.