To clarify the differences in the odor characteristics of Dictyophora rubrovalvata between different drying methods, this study used headspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry HS-SPME-GC×GC-TOF-MS to characterize and quantify the volatiles of dried D.rubrovalvata under three drying methods (coal-fired drying, electrothermal drying, and freeze drying), and then used multivariate statistical methods to perform the correlation and variance analyses and calculate odor activity values (OAV) to screen for the different odor substances with large contributions to the odor.Results show that, from the dried D.rubrovalvata, 323 volatile substances and 12 important odor contributors, including 2,3-butanedione, 3-hydroxy-2-butanone, ethyl acetate, 2-methylbutanoic acid, phenylethanol, 1-octen-3 alcohol, benzaldehyde, n-pentanal, phenylacetaldehyde, n-octanal, 2-n-pentylfuran, 2,5-dimethylpyrazine, and phenol were detected.Utilizing orthogonal partial least squares-discriminant analysis (OPLS-DA) and OAV>1, this study identified 11 important differential odor substances from three different drying methods, where 7 substances with high odor contribution were found in the freeze-drying group, one in coal-fired drying and three in electrothermal drying.The analysis results of differential odor substances showed that heating might cause the loss of odorants in D.rubrovalvata.Moreover, freeze drying could effectively retain odorants related to fruity, floral, grassy, woody, soybean, earthy, fatty, alcoholic, and honey flavors, such as ethyl acetate, 2-methylbutyric acid, benzaldehyde, benzene-ethanol, n-octanal, 2-n-pentylfuran, and isoamyl alcohol.Electrothermal drying would reduce the loss of these flavor substances due to the controllable temperature, while coal-fired drying would cause a serious loss of these substances and reduce the flavor of fresh bamboo fungus.The above results provided a reference for the selection of the drying method of D.rubrovalvata and the mechanism of aroma formation of D.rubrovalvata during the drying process.
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