Insights into the effects of different drying methods on the flavor quality of Boletus edulis based on E-nose and Maillard reaction

Drying method significantly affects the flavor and Maillard reaction products (MRPs) of Boletus edulis . In this study, six drying methods were investigated regarding physicochemical properties, flavor profile, flavor precursors, and MRPs. Moreover, correlations among monosaccharides, amino acids, MRPs, drying methods, and characteristic volatile flavor compounds (VFCs) were evaluated. The VFD group showed the highest rehydration and lowest shrinkage ratios. The MD and HPD groups differed more in color from the VFD group, whereas the HAD group showed the highest shrinkage. Overall, 111 VFCs were tentatively identified, including 18 alcohols, 4 aldehydes, 4 ketones, 21 acids, 22 esters, 4 hydrocarbons, 17 nitrogen-containing compounds, 9 sulfur-containing compounds, and 12 other compounds. Thermal drying promoted consumption of monosaccharides and free amino acids, enhancing MRPs such as pyrazines, sulfur-containing compounds, furans, and furanones. VFD preserved original aroma and appearance, whereas thermal drying enhanced roasted, nutty, sulfurous, and caramel-like aroma through MR pathways.