Flavor omics approach of dried Lyophyllum decastes mushroom using GC-IMS, GC-O-MS, E-nose, E-tongue, and multiple factor analysis

Dried Lyophyllum decastes , which possesses a diversity of varieties and a distinctive flavor profile, is highly appreciated by consumers. Electronic nose, electronic tongue, GC-IMS, and GC-O-MS were used to investigate the flavor of four dried L. decastes samples. The aroma of dried L. decastes could be classified into seven categories, among which rancid, sweet, and floral constituting the dominant notes. Taste attributes varied significantly among samples, especially, the SH dried L. decastes exhibited prominent umami and sweet flavors due to its high content of sweet amino acids (4577.62 mg/100 g) and reducing sugars (20.13 mg/g). Multiple factor analysis indicated that electronic nose coupled with electronic tongue could effectively distinguish different samples (RV = 0.945). Furthermore, non-volatile compounds were found to correlate with aroma properties. This study provided valuable analytical data for characterizing and distinguishing the flavor profiles of different dried L. decastes , demonstrating the effectiveness of multi-technique applications in flavor characterization. • The aroma profile of dried L. decastes was first classified into seven categories. • The rancid odor of dried L. decastes may correlate with acidic compounds content. • MFA explores connections in multi-instrument/multi-variable data of dried L. decastes . • Combined E-nose and E-tongue effectively distinguish different dried L. decastes .