Analysis of flavor-related compounds in four edible wild mushroom soups

Four edible wild mushrooms, ie., Tuber aestivum, Cantharellus cibarius, Tricholoma matsutake and Boletus edulis were used as experiment materials to cook soup, and the difference of flavor profiles among the four soups were observed. Sensory evaluation results showed that C. cibarius soup had the highest score. The content of total fatty acids was the most in T. matsutake soup. Palmitic, stearic, oleic and linoleic acids were the main in four soups. The water-soluble low molecular weight (WSLMW) components from four soups were detected by liquid chromatography-mass spectrometry (LC-MS) based metabolomics approach, and then betaine, isopentenyladenine, choline and other 11 differential WSLMW components were screened out. 41 volatile compounds were identified by gas chromatography-ion mobility spectrometry (GC-IMS) coupled with multivariate statistical analysis, and the profiles of volatile compounds were obviously different among the four soups. Every studied soup had a unique taste, which could be completely distinguished by the electronic-tongue (ET).