Comparative analysis of different cooking methods on the flavor quality of Boletus edulis based on flavor profile and metabolomics.

The flavor of Boletus edulis can be significantly altered by different cooking methods. In this study, electronic nose (E-nose), electronic tongue (E-tongue), sensory evaluation, HPLC, HS-SPME-GC-MS, and UPLC-MS/MS techniques were employed to investigate the flavor changes in Boletus edulis. The results showed that roasted and fried Boletus edulis (RBE and FBE) developed a caramel-like color. Fruity aroma and bitter taste were identified as the dominant sensory attributes across all samples. Cysteine (Cys) was found to have relatively high TAV values in all samples, suggesting its considerable contribution to the taste profile of Boletus edulis. A total of 14 key volatile flavor compounds (VFCs) and 30 differential metabolites were identified. Mantel test demonstrated that the flavor profiles resulted from the combined effects of free amino acids, key volatiles, and differential metabolites. This study provides insights into the flavor formation mechanism of Boletus edulis during cooking.