Nutritional Composition, Odor‐Contributing Volatile Compounds, and Antioxidant Capacity of the Wild Edible Mushroom Entoloma clypeatum

Wild mushrooms are increasingly valued in diets for their nutrients and health benefits. The nutritional composition of Entoloma clypeatum , a wild mycorrhizal edible species that grows under apricot trees, has not yet been fully elucidated. This work aimed to investigate its nutritional composition and volatile compound profile . E. clypeatum was found to be an excellent source of proteins (16.9%) and carbohydrates (63.6%). Other nutritional components included 1.2% fat, 9.3% ash, and 6.5% crude fiber. The total dietary fiber content was 54.5%, predominantly comprised of insoluble dietary fiber (46.3%) with soluble dietary fiber at 8.2%. Further analysis of the free amino acids and lipid fractions revealed high levels of eight essential amino acids and polyunsaturated fatty acids. Notably, phenylalanine (158 mg/kg) and threonine (155 mg/kg) were the most abundant essential amino acids, while linoleic acid constituted 72.3% of total lipids. E. clypeatum also contains significant amounts of macro‐ and microelements such as potassium and iron. Quantitative analysis of 5′ ‐nucleotides in E. clypeatum revealed 5′‐CMP as the most abundant (305 mg/kg), followed by 5′‐AMP (105 mg/kg), umami‐enhancing 5′‐GMP (94.8 mg/kg), and 5′‐UMP (70.4 mg/kg). Various volatile compounds were identified including p‐Cymene, γ‐terpinene, and DL‐Limonene. Additionally, DPPH (2,2‐diphenyl‐1‐picrylhydrazyl), ABTS (2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid)), hydroxyl, and superoxide anion radical scavenging assays on both the organic phase and polysaccharide components demonstrated that different constituents possess varying degrees of free radical scavenging capacity. This research provides valuable insights into the potential of E. clypeatum as a nutritious food source with promising applications in the food and nutrition industries.