Evaluation of the flavor compounds of Pleurotus eryngii as affected by baking temperatures using HS‐SPME‐GC–MS and electronic nose

Abstract

This study evaluated the effect of different baking temperatures on the flavor compounds of Pleurotus eryngii using electronic nose (E-nose) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). A total of 105 volatile compounds were detected, including aldehydes (14), esters (18), alcohols (23), ketones (7), acids (6), pyrazines (8), hydrocarbons (18) and other compounds (11). The results of E-nose combined with the content of volatile compounds indicated that with the increase of baking temperatures, the content of alcohols and esters decreased while the content of aldehydes, ketones and pyrazines increased, which increased the malty, sweet and roasted nutty flavor. In addition, eleven volatile compounds were identified as key odor compounds with relative odor activity value (ROAV)>1. P. eryngii samples baked at 120°C possessed the most varieties of volatile compounds (up to 69), which increased the richness and layering of flavor of baked P. eryngii as reflected by sensory analysis. These results may provide guidance for the controllable formation of flavor compounds in P. eryngii by using baking method.