Integrating Free Amino Acid Profiles with Flavoromics to Characterize the Flavor Characteristics of Different Morchella Species

This study presents a comprehensive flavour profile analysis of 12 Morchella samples (5 cultivated and 7 wild species) collected from diverse regions across China. The contents of free amino acids and volatile organic compounds were determined using UHPLC-QE-HRMS and HS-SPME-GC-MS. Flavour contribution was assessed by calculating taste activity values (TAVs) and relative odor activity values (rOAVs), and the influence of environmental factors on flavour compound accumulation was further explored. The findings indicated that cultivated Morchella exhibited pronounced fruity, floral, sweet, and mushroom-like notes (e.g., 1-octen-3-one, beta-damascone, and 1-(2-aminophenyl)ethanone), rendering them suitable for fresh consumption. In contrast, wild Morchella exhibited higher levels of herbaceous and smoky aroma compounds (e.g., (E,Z)-2,6-nonadienal, benzenemethanethiol, and non-8-enal), suggesting potential for premium product development. Correlation analysis revealed metabolic associations between taste-active amino acids and key volatile organic compounds via intermediates of the lipoxygenase pathway and the tricarboxylic acid cycle. Furthermore, environmental parameters including elevation, annual precipitation, and solar radiation were found to significantly influence the accumulation of flavour-related metabolites. These findings provide insights into the chemical basis underlying the flavour diversity of Morchella and offer a theoretical foundation for species identification, flavour-directed breeding, and differentiated product development.