Fingerprint analysis of volatile flavor compounds in twenty varieties of Lentinula edodes based on GC-IMS

The fingerprint database of volatile components in 20 varieties of Lentinula edodes were built using the gas chromatography-ion mobility spectroscopy (GC-IMS). Based on fingerprint and partial least squares discriminant analysis (PLS-DA), the differences in volatile components among varied L. edodes were further analyzed by cluster heat maps. A total of 57 volatile components were identified from all the mushroom samples, including 17 esters, 13 alcohols, 6 ketones, 6 aldehydes, 5 sulfur compounds, 3 acids, 1 alkane, and 6 other compounds. The varieties of ZP51, YS37, YS8, ZP46, XG172 showed the highest contents of esters (19 %similar to 41 %), alcohols (6 % similar to 17 %), ketones (4 %similar to 12 %), aldehydes (21 %similar to 48 %), sulfur compounds (7 %similar to 13 %), acids (2 %similar to 6 %), respectively. Twenty-eight key volatile flavor compounds were selected as the main characteristic aroma of L. edodes. GC-IMS could effectively distinguish different varieties of L. edodes, and the differences in the volatile components were visualized with fingerprint and cluster heat maps. These results provide a method to rapid evaluate the flavor profiles of L. edodes.