Geographical variation of volatile organic compounds and aroma characteristics in seven Chinese Sparassis mushrooms

Sparassis spp., commonly known as the cauliflower mushroom, are prized for their unique aromas and nutraceutical value, yet their volatile profiles and chemical markers remain uncharacterized. This study aimed to characterize the volatile profiles of seven Chinese Sparassis mushrooms and identify region-related differences in aroma profiles using HS-SPME-GC-MS. The aroma characteristics of each Sparassis species were investigated through the analysis of volatile compounds. A total of 474 volatile organic compounds (VOCs) were identified, primarily including terpenoids, esters, and heterocyclic compounds, among which the eight-carbon VOCs were particularly notable. Specific compounds, such as 3-octanol, phenylethyl alcohol, and benzeneacetaldehyde,.alpha.-ethylidene- were identified as potential contributors to aroma based on known odor descriptors. Notably, emerged as a potential marker for differentiating cultivated and wild samples for differentiating cultivated from wild varieties, alongside pinocarvone and cedrol. Multivariate statistical analysis highlighted significant regional variations in aroma profiles, influenced by environmental factors, hosts, and genetic differences. Comparative analyses revealed differences in aroma-related profiles, with S. latifolia showing diverse regional aromas and S. subalpina exhibiting dominance in exhibiting dominance in compounds associated with sweet and fruity odors. These findings enhance the understanding of Sparassis mushrooms chemical diversity and sensory traits, supporting their culinary, cultivation, and commercial potential. • The aroma profiles of Sparassis mushrooms from diverse regions were analyzed. • A total of 474 volatiles were identified from all Sparassis mushrooms. • Carotol and cedrol serve as volatile markers to distinguish wild from cultivated. • Characteristic flavor compounds effectively differentiate wild and cultivated types.