Effects of drying methods on the nutritional, antioxidant capacity and volatile compounds of Morchella sextelata

This study systematically evaluated the effects of four drying methods (sun-drying (SD), vacuum drying (VD), hot-air drying (HAD), and vacuum freeze-drying (VFD)) on the quality attributes of <i>Morchella sextelata</i>. VD samples exhibited significantly higher levels of soluble protein and total phenolic content (TPC) (<i>p</i> < 0.05), along with the highest crude polysaccharide content, and superior ABTS^•+ scavenging capacity, whereas HAD samples were most effective in scavenging DPPH^• and ^•OH radicals. Characterization of volatile organic compounds by GC-MS (43 compounds) and GC-IMS (56 compounds) revealed key compounds: four characteristic flavor markers (1-hexanol, 2-ethyl-1-hexanol, 2,5-dimethyl-pyrazine, decanal) and three key aroma compounds (ethyl pentanoate, pentanal-M, decanal). These findings provide critical insights into how drying techniques influence the nutritional, antioxidant, and flavor profiles of <i>M. sextelata</i>, offering both theoretical support and practical strategies for optimizing postharvest processing to enhance product quality in the mushroom industry.