Metabolomic insights into the dynamic changes of volatile and non-volatile compounds in <i>Butyriboletus roseoflavus</i> during vacuum drying.

ABSTRACT: The dynamic changes in flavor and quality of Butyriboletus roseoflavus during vacuum drying at 60 °C were systematically characterized using sensory evaluation, colorimetry, targeted free amino acid analysis, and untargeted metabolomics. Fresh mushrooms exhibited bright color with predominant mushroom and earthy aromas, while prolonged drying induced color darkening and shifted aroma toward fatty and roasted notes. Concurrently, drying significantly increased free amino acid levels, contributing to enhanced taste. Volatile analysis showed that these compounds were most abundant in fresh samples and decreased over the course of drying, with major aroma-active compounds such as 1-nonen-3-one, 2-methoxy-3,5-dimethylpyrazine, and 2-octenal declining as well. The 0-3 h and 6-9 h interval

SUBMITTER: Song L 

PROVIDER: S-EPMC12617811 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature