Effects of different drying methods on the product quality and key non-volatile compounds of Morchella sextelata

In this study, we systematically evaluated the effects of freeze drying (FD), natural air drying (ND) and hot air drying (HD) on the morphology, texture and profiles of non-volatile compounds (non-VOCs) in Morchella sextelata . FD-treated M.sextelata exhibited superior appearance with an intact microstructure, but the dried products were loose in texture, friable and less transportable. Moreover, FD effectively preserved saccharides and alcohols, leading to a sweeter taste compared to HD or FD. ND yielded a richer sensory taste in M.sextelata due to higher abundances of different non-VOCs, although it required a longer drying period. HD resulted in poorer appearance quality and reduced the abundances of saccharides and alcohols, amino acids and derivatives, but it was suitable for large-scale drying. In conclusion, this study offers scientific and technical support for selecting appropriate drying methods to achieve desirable appearance and product quality of M . sextelata . • Three drying methods were investigated for their effects on the product quality of Morchella sextelata. • Freeze drying can better maintain intact microstructure. • Hot air drying resulted in poor appearance quality and reduced non-VOCs levels. • The non-VOCs profiles were more abundant in natural air drying.