Effect of Cooking Methods on Volatile Flavor Compounds in Lentinus edodes Soups Analyzed by Electronic Nose and SPME-GC-MS

Electronic nose and headspace solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)were used to determine the volatile flavor components of Lentinus edodes soups respectively cooked with high temperature(120 ℃ 20 min),variable temperature(120 ℃ 10 min,then 120~100 ℃ 10 min)and traditional pressure cooking methods(100 ℃ 20 min). The results showed that the main volatile flavor substances in Lentinus edodes soups cooked in different ways were high temperature cooking 35 species,variable temperature cooking 34 species,and traditional pressure cooking 27 species. The main volatile flavor compounds in Lentinus edodes soup cooked by high temperature were hydrocarbons(25.71%)and alcohols(14.54%),in Lentinus edodes soup cooked by variable temperature were hydrocarbons(29.63%)and alcohols(18.10%),in Lentinus edodes soup cooked by traditional pressure were hydrocarbons(13.60%)and sulfur compounds(32.82%). High temperature and variable temperature cooking could promote the formation of volatile compounds,while traditional pressure cooking could better retain the characteristic volatile flavor substances of Lentinus edodes that was sulfur compounds. According to the electronic nose analysis,the three kinds of Lentinus edodes soups cooked in the three ways were better separated from the odor. Therefore,traditional pressure cooking method is a more suitable way to cook Lentinus edodes soups,according to the retention of the characteristic flavor of Lentinus edodes soups.