Characterization of Important Odorants in Cooked Lobster Mushrooms

Lobster mushrooms are a type of wild edible mushroom prized for their distinctive seafood-like aroma. While the aroma of their dried and rehydrated forms has been previously studied, the unique aroma that emerges during cooking remains unexplored. In this study, 46 odorants in cooked lobster mushrooms were isolated and identified. Seventeen odorants were quantitated, and their odor activity values (OAVs) were calculated. Thirteen odorants exhibited OAVs ≥ 1, including 2-acetyl-1-pyrroline, 1-octen-3-one, 3-(methylsulfanyl)propanal, sotolon, and 2,6-dichlorophenol. Two pyrazines that formed exclusively during cooking, 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine, were reported for the first time in this mushroom. An aroma simulation model prepared from quantitation data closely matched the aroma of cooked mushrooms. A mass-balanced comparison revealed several changes in the odorant composition during rehydration and thermal treatment. This study provides the first characterization of the cooked lobster mushroom aroma and lays the groundwork for seafood-like flavor development via culinary or biotechnological means.