Abstract: The effect of drying methods including natural drying, hot-air drying, vacuum drying and freeze drying on flavor of Tricholoma matsutake fruiting bodies were analyzed by electronic nose combined with GC-MS method. The result showed that the response profiles of radar sensors of T. matsutake fruiting bodies processed by different methods were roughly the same, however, the response intensity was different. The radar response values of the samples were vacuum drying > natural drying > freeze drying > hot-air drying, wherein the response value of vacuum drying sample was the highest, indicating that vacuum drying had the best effect on preserving the flavor of T. matsutake. The principal component analysis and discriminant function analysis diagrams showed that the electronic nose technology could well cover the flavor information of the four samples without interference, and thus can be used to distinguish and identify different samples. The results of GC-MS showed that 137 compounds were found in T. matsutake fruiting bodies processed by different methods, among which 109 were found in naturally dried sample and one was peculiar; 112 in hot-air dried sample and six were peculiar; 108 in freeze-dried sample and one was peculiar; 109 were vacuum-dried and seven were peculiar.
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