Flavoromics approach reveals the dynamic changes of non-volatile and volatile compounds in the Sarcodon imbricatus soup at different cooking times

This study investigated the effects of different cooking times (30, 60, 90, 120, and 150 min) on volatile and non-volatile compounds in Sarcodon imbricatus soup. The S. imbricatus soup prepared for 150 min exhibited a remarkably high proportion of umami and sweet free amino acids. The research results show that Asp., Glu, and His are the key taste substances of S. imbricatus soup. A total of 37 effective volatile compounds were identified in S. imbricatus soup, and five key differential flavor substances were screened out, namely 1-octen-3-one-D, 1-octen-3-ol-D/M, 1-nonanal-D/M, 1-octanal-D, and 1-hexanal-D. It was found, through the relative odor activity values, that the short cooking time (30 min) retained the “mushroom” flavor of S. imbricatus soup to the greatest extent. Increasing IMP and AMP may enhance the mushroom flavor of the S. imbricatus soup. Based on correlation analysis, when IMP and AMP contents exceed 0.35 mg/kg and 0.28 mg/kg respectively, the relative contents of mushroom-characteristic flavor substances (1-octen-3-one-D and 1-octen-3-ol-D) significantly increase ( p < 0.05). This research can be applied to flavor optimization and the production process of S. imbricatus soup.