Comparative profiling of volatile compounds in white and brown Hypsizygus marmoreus during fruiting body development and postharvest storage

Hypsizygus marmoreus (HM) is a nutritious edible mushroom with high industrial yield and rapid market development. HM has become increasingly popular among customers due to its abundant bioactive compounds, chewy texture and unique aroma. The volatile organic compound (VOC) fingerprints of white and brown HM varieties during fruiting body growth and postharvest storage were established by HS-SPME-GC-MS and HS-GC-IMS. A total of 46 aroma VOC were identified from fresh mature HM. Based on odor activity, 12 VOC have been defined as the characteristic VOC, of which five are prevalent in aquatic products and are the main contributors to HM's unique seafood flavor. The brown variety exhibited higher diversity and abundance of VOC. C 8 compounds in brown HM was 5.722 mg/kg, which was 1.99 times higher than that in white HM (2.872 mg/kg). Aromatic compounds such as aldehydes, alcohols, ketones, and terpenes are also more abundant in brown varieties (6.35 mg/kg), which was 1.864 times that of white varieties (3.406 mg/kg). C 8 compounds increasingly accumulated in white HM during development, especially intensifying before maturing. After stored at 4 ℃ up to 45 d, the VOC profiles of HM remained less changed despite slight decrease, which helps explain their long shelf-life. The findings of this study shed light on elucidating the VOC that contribute to the unique aroma of HM, as well as tracking the odor changes during industrial production and shelf-life. • Aroma difference between two varieties of H. marmoreus are systematically revealed. • 5 characteristic VOCs of H. marmoreus contributes to its seafood-like aroma. • VOC profiling indicated the best harvesting time for H. marmoreus. • The VOCs in H. marmoreus stayed generally stable during 4 ℃ postharvest storage.