# Effects of Cooking Methods on the Flavor Characteristics of Volatiles of Boletus edulis Based on GC‐IMS, E‐Nose, and Sensory Evaluation

## TL;DR

This study shows how different cooking methods affect the flavor of Boletus edulis mushrooms using advanced analytical techniques and sensory evaluation.

## Contribution

The study introduces a comprehensive method combining GC-IMS, e-nose, and sensory evaluation to assess cooking effects on mushroom flavor.

## Key findings

- Frying and roasting produced the best flavor profiles in Boletus edulis according to sensory evaluation.
- High-temperature cooking increased aldehydes and pyrazines, while lower-temperature methods preserved more alcohols and ketones.
- Electronic nose and PCA effectively distinguished flavor changes across different cooking methods.

## Abstract

This study investigated the changes in volatile flavor compounds of Boletus edulis under different cooking methods (fresh, steaming, frying, roasting and boiling) using gas chromatography‐ion mobility spectrometry (GC‐IMS) and electronic nose technology. Characteristic fingerprints of flavor compounds were established, and principal component analysis (PCA) was applied for quantitative analysis of flavor substance changes, combined with a sensory evaluation system to comprehensively assess the impact of cooking processes on the volatile flavor of B. edulis. A total of 49 volatile compounds were detected in the samples of B. edulis subjected to five different processing methods. These include 27 thioethers, 16 aldehydes, 12 alcohols, 10 ketones, 1 ester, 4 pyrazines, 2 furans, 2 acids, and 2 heterocyclic compounds. Flavor fingerprint analysis revealed significant compositional differences among groups: Fresh B. edulis (NG0) had higher signal intensities of 2‐octenal, 1‐octen‐3‐one, and 3‐octanone; steamed samples (NG1) showed weakened signals of these three compounds but enhanced 1‐octen‐3‐ol and heptanal; fried samples (NG2) exhibited stronger signals of 2‐furaldehyde, 1‐octen‐3‐ol and other compounds; roasted samples (NG3) had prominent signals of 1‐octen‐3‐one, 2‐methyl‐2‐hepten‐6‐one, etc.; boiled samples (NG4) were characterized by high signals of 2‐propanone, 1‐octen‐3‐ol, etc. Fresh, steamed, and boiled B. edulis mainly contained E‐2‐octenal, 1‐octen‐3‐one, and other compounds, while high‐temperature cooking (frying, roasting) led to flavor compounds dominated by aldehydes and pyrazines. The electronic nose detection effectively discriminated among B. edulis samples prepared with different cooking methods. From the perspective of the comprehensive sensory evaluation scores, fried and roasted B. edulis obtained higher scores and demonstrated a more well‐balanced flavor profile, suggesting that frying and roasting might be the optimal cooking methods for B. edulis. These results provide a theoretical basis for flavor regulation during B. edulis cooking, data support for the improvement and innovation of B. edulis dishes, and technical guidance for the development of B. edulis processed products.

This study successfully established characteristic fingerprints of volatile flavor components in Boletus edulis subjected to different cooking methods. Using principal component analysis (PCA) to quantitatively evaluate changes in flavor substances, and combined with a sensory evaluation system, it comprehensively assessed the impact of cooking processes on the volatile flavor characteristics of B. edulis. All complementary analytical techniques effectively differentiated samples by cooking method, with comprehensive analysis identifying frying and roasting as the optimal processing methods for enhancing B. edulis's volatile flavor characteristics.