Comprehensive Analysis and Evaluation of Flavor Quality of Dried Stropharia rugosoannulata Based on Component Profile Data

Abstract

In order to explore the flavor composition profiles of fresh and dried Stropharia rugosoannulata and the key components determining its good flavor, the aroma and flavor components of fresh and dried samples prepared by four different drying methods, namely hot air drying (HAD), vacuum freeze drying (VFD), microwave drying (MWD), natural drying (ND) were analyzed. A total of 118 aroma compounds were detected. After drying, the aroma richness was significantly improved (P HAD > ND > fresh sample > MWD. A partial least squares regression model was established based on the sensory scores and the component data. The R2X, R2Y and Q2 of the first three principal components were 79.4%, 98.9%, and 0.974, respectively. The loading information showed that the interaction between aroma and taste characteristics was obvious. Variable importance in projection scores showed that sweet amino acids, 1-octene-3-ol, butyl-2-octenal and EUC were crucial for the good characteristic flavor of S. rugosoannulata. This study will provide a theoretical basis for subsequent screening of sample pretreatment methods and the development of flavor related products.

Keywords

• stropharia rugosoannulata; dried methods; solid phase microextraction-gas chromatography-mass spectrometry; flavor components; partial least squares regression; flavor evaluation