Comparison of volatile compounds in Grifola frondosa under different cooking methods using HS-SPME-GC–MS and HS-GC-IMS

Grifola frondosa is a popular mushroom, and its flavor is highly dependent on the cooking method. In this study, the volatile compounds of Grifola frondosa under different cooking methods were identified. HS-SPME-GC–MS identified 36 volatile compounds, mainly aldehydes and alcohols, e.g. nonanal, decanal, 1-octen-3-ol and 1-octanol. HS-GC-IMS indicated that volatile compounds in Grifola frondosa were optimally retained under microwaving cooking for 10 min. Among them, the content of typical mushroom flavor compounds 1-octen-3-ol and 2-butanone (D) reached the highest when microwaving cooking for 10 min. The content of isoamyl formate with plum odor was the highest in the stir-frying cooking sample for 10 min. The content of acetic acid hexyl ester and 2-pentylfuran with fruity flavor reached the highest in the sample with steaming cooking for 10 min. The flavor of boiling cooking samples was the weakest. This study can provide a theoretical foundation for enhancing the flavor quality of Grifola frondosa .