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<p>The flavor quality of pre-made dishes critically determines their market acceptance. Systematic studies of the effects of thermal processing on king oyster mushroom pre-made dishes remain scarce. This study investigated the effects of three thermal methods (stir-frying, microwaving, and deep-frying) on flavor profiles. By integrating electronic nose/tongue, GC-IMS, and HPLC techniques, a comprehensive flavor profile was established. Results revealed significant flavor differences. A total of 75 volatile organic compounds were identified, predominantly aldehydes, alcohols, and ketones. OPLS-DA screened 20 differential aroma markers. Stir-fried and deep-fried samples exhibited higher aroma intensity and complexity than microwaved ones. Taste analysis identified 13 free amino acids and tartaric acid as the primary taste-active compounds. Stir-frying and deep-frying promoted umami and sweet amino acids, but they also increased bitter components. In contrast, microwaving yielded a milder overall taste profile.</p>

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Effects of thermal processing methods on the flavor profiles of king oyster mushroom pre-made dishes: A combined GC-IMS, HPLC, and intelligent sensory analysis

  • 期刊论文

  • 发表日期：

    2026年5月14日

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  • Jingjing Cao,
  • Pei Zhou,
  • Zhengqi Chen,
  • Xiaoli Luo,
  • Shasha Zhang,
  • Ning Yang,
  • Rong He,
  • Rong Hua,
  • Dafeng Sun

摘要

The flavor quality of pre-made dishes critically determines their market acceptance. Systematic studies of the effects of thermal processing on king oyster mushroom pre-made dishes remain scarce. This study investigated the effects of three thermal methods (stir-frying, microwaving, and deep-frying) on flavor profiles. By integrating electronic nose/tongue, GC-IMS, and HPLC techniques, a comprehensive flavor profile was established. Results revealed significant flavor differences. A total of 75 volatile organic compounds were identified, predominantly aldehydes, alcohols, and ketones. OPLS-DA screened 20 differential aroma markers. Stir-fried and deep-fried samples exhibited higher aroma intensity and complexity than microwaved ones. Taste analysis identified 13 free amino acids and tartaric acid as the primary taste-active compounds. Stir-frying and deep-frying promoted umami and sweet amino acids, but they also increased bitter components. In contrast, microwaving yielded a milder overall taste profile.