Varietal differences and process adaptability for precision processing of Lentinula edodes: a systematic evaluation based on volatile and non-volatile flavor compounds

Lentinula edodes ( L. edodes ) is a major subject for natural seasoning development due to its variety and umami flavor. However, variety diversity and lack of standardized extraction techniques constrain its precise processing and utilization. Therefore, this study investigated five major L. edodes varieties (Zhejiang 1513, Zhexiang 6, Zhexin 1, Qingke 20, and Qingke 212) from the major production area of Zhejiang province, using different extraction methods (ultrasonic, microwave, and enzymatic hydrolysis) to analyze flavor profile variations and evaluate their processing suitability. The results showed that enzymatic hydrolysis enhanced the release of sweet and umami compounds and key characteristic aromas, ultrasonic treatment promoted the release of organic acids and nucleotides, and microwave treatment facilitated the generation of esters and phenolic compounds; Q20 and Z1513 showed the highest taste and aroma post-enzymatic hydrolysis, respectively. These findings establish a theoretical basis to guide the targeted development of the relevant seasonings.