Integrated Transcriptomics, UPLC-Based Metabolomics and HS-SPME-GC-MS Analyses Reveal Metabolic Changes in Taiwanofungus camphoratus Induced by Cinnamomum camphora Extract in Liquid Fermentation

Taiwanofungus camphoratus, an edible and medicinal fungus endemic to Taiwan, produces a distinctive and complex fragrance during mycelial growth, indicating its potential as a source of natural flavor compounds for food and cosmetic applications. However, few research efforts have focused on changes in its flavor-related metabolites and the related underlying molecular mechanisms remain largely unexplored. In this study, we found that the water extract of Cinnamomum camphora leaves (CC water extract) markedly stimulated T. camphoratus mycelial growth, increasing biomass by 29.7% in liquid fermentation. Integrated transcriptomics, UPLC-based metabolomics and HS-SPME-GC-MS analyses revealed that CC water extract could enhance metabolic fluxes through glycolysis, the pentose phosphate pathway, and galactose metabolism, thereby supporting mycelial growth and the accumulation of flavor-related metabolites. Specifically, CC water extract promoted the abundance of metabolites associated with mushroom-like, floral, and fruity aroma profiles, together with sweet taste-related metabolites. These findings provide new insights into optimizing the liquid fermentation processes and flavor profiles of T. camphoratus mycelia, providing a reference for better utilizing this valuable fungal resource.