Metabolomic insights into the impact of drying methods on flavor and nutrient retention in <i>Gomphus luteolus</i>.

ABSTRACT: This study investigated the impact of drying methods on metabolic profiles of Gomphus luteolus, an edible wild fungi valued for its culinary and nutritional properties but limited by rapid post-harvest deterioration. Using untargeted metabolomics, we analyzed non-volatile nutrients and volatile aroma compounds in samples subjected to four drying treatments: Freeze-drying (FD), hot-air-drying (HAD), oven-drying (OD), and sun-drying (SD). Results revealed significant metabolic divergence: FD minimized lipid oxidation and enzymatic degradation, enriching umami amino acids and ω-3 polyunsaturated fatty acids while suppressing undesirable flavors. Conversely, high-temperature methods promoted characteristic mushroom aromas through lipid-derived volatiles and elevated organic acids but ca

SUBMITTER: Meng C 

PROVIDER: S-EPMC12830233 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature