Widely Targeted Metabolomics of Morchella Sextelata After Hot‐Air Drying

Morchella sextelata is a valuable and popular commercial edible fungus in China. Hot-air drying can enhance the flavor and quality of edible mushrooms; however, the resulting changes in volatile and non-volatile metabolites have not been investigated for M. sextelata. In the present study, we used a widely targeted metabolomics approach combining ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) and gas chromatography-mass spectrometry (GC-MS) to explore the dynamic variations in metabolites after hot-air drying and the influence of drying treatment on the flavoromics of different sections of the fruiting bodies of M. sextelata. In total, we identified 1419 non-volatile and 270 volatile metabolites. Based on multivariate statistical analysis, we identified 511 metabolites with significant differences between fresh and dry products, revealing that hot-air drying resulted in more nutty, toasty, and fatty flavors, particularly in the pileus. Moreover, hot-air drying enriched the beneficial dietary components of the pileus. Through the elucidation of the metabolite changes that occur in M. sextelata after hot-air drying, this study provides theoretical support for the higher commercial value of the pileus after drying and can be applied to improve the quality of dried morels.