Comprehensive analysis of volatile and nonvolatile compounds in Dictyophora indusiata hydrolysates

Although enzymatic hydrolysates of edible fungi are widely used as flavoring agents in the food industry, the effects that different enzymes have on the flavor profile of Dictyophora indusiata remain unclear. In this study, neutrase, papain, cellulase-neutrase, and cellulase-papain were used to hydrolyze D. indusiata , and the taste and odor profiles then investigated via HPLC, electronic tongue sensor, HS-GC-IMS, and HS-SPME-GC-MS analyses. Multivariate statistical analyses of PLS-DA and variable importance projection values were employed to evaluate the volatile compounds. The enzymatic hydrolysate treated with neutrase contained a higher amount of free amino acids, whereas the cellulase-papain enzymatic hydrolysate demonstrated a more pronounced umami taste. Electronic tongue sensors exhibited greater sensitivity to nucleotides. HS-GC-IMS and HS-SPME-GC-MS identified 78 and 92 volatile aroma compounds, respectively. Dual-enzyme groups had a more significant impact on the variety and content of characteristic volatile organic compounds than the single-enzyme groups did. Overall, this study elucidated changes in the flavor profiles of different enzyme hydrolysates, which could provide a better understanding of the scientific processing and condiment development of D. indusiata . • Fruiting body of bamboo fungus was used to extract flavor compounds. • Aromas in 4 enzymatic treatment groups were conducted by HS-GC-MS and HS-GC-IMS. • The papain enzymatic (Pap) hydrolysate showed a more pronounced umami taste. • Dual-enzyme treatment enhances the diversity and content of VOCs.