E-nose and E-tongue combined with GC-MS to analyze the postharvest quality and flavor changes of Flammulina filiformis

Flammulina filiformis possesses considerable nutritional and medicinal value and is distributed worldwide. Based on coloration, its fruiting bodies are classified into white and yellow types. In this study, white variant (F0306) demonstrated greater morphological uniformity and superior storage stability compared to the yellow strain (FH735), aligning with broader consumer preference for white varieties. Accordingly, F0306 and FH735 were selected to evaluate the growth traits and nutritional profiles of their fruiting bodies. E-nose, E-tongue, and GC-MS analyses were applied to monitor flavor dynamics throughout a 15-day storage period. The results demonstrated that F0306 exhibited better sensory attributes and a significantly slower deterioration rate compared to FH735. Correspondingly, variations in E-nose and E-tongue responses were also less evident in F0306. GC-MS profiling revealed that FH735 generated diverse aroma compounds at early storage stage, including Butanoic acid, ethyl ester; 3-Heptanone; and o-Xylene. The levels of these volatiles progressively diminished with prolonged storage. By contrast, FH735 accumulated multiple metabolites at the late stage, such as Ethanol; 2-Nonanone; and Methyl nonyl ether. At high concentrations, these compounds produce alcoholic-fermentation-like off-odors. Collectively, these observations help explain the physicochemical basis for the more rapid quality decline observed in FH735 relative to F0306 in this investigation. • Yellow F. filiformis have a shorter shelf life than the white strain. • Yellow F. filiformis maintained umami quality more effectively. • The spoilage of yellow F. filiformis is characterized by compounds like 2-Nonanone.