Cutting root treatment combined with low-temperature storage regimes on non-volatile and volatile compounds of Oudemansiella raphanipes.

Oudemansiella raphanipes (O. raphanipes) has recently been gaining popularity due to its active and flavor compounds. In this study, the profiles of phenolics, flavonoids, non-volatile and volatile compounds of fresh O. raphanipes were subjected to cutting root (CR) and pulling root (PR) harvesting methods during different storage temperatures (5 °C and 20 °C) were investigated. The results showed that CR treatment effectively increased phenolic and flavonoid contents, maintained the sensory scores and the umami value based on e-tongue, increased more C8 volatile contents, and inhibited off-flavor acids production during 5 °C storage. The EUC values of the fresh O. raphanipes ranged from 4.72 to 23.66 g monosodium glutamate (MSG) 100 g−1, which TAVs were at a relatively high level in CR treatment than in PR treatment. A two-way analysis of variance (ANOVA) and principal component analysis (PCA) revealed statistically significant differences in different harvesting methods that affected the mushroom flavor. Eleven components were screened as taste characteristics contributors by partial least squares regression model (PLS-R) analysis, including Glu, umami nucleotides, and 1-octene-3-ol and 3-octanone. Thus, the cutting root treatment is a promising method for obtaining the high flavor quality of fresh O. raphanipes during cooling storage. • The taste components of O. raphanipes were examined for the first time. • 11 components were mainly responsible for the O. raphanipes flavor. • Cutting root treatment increased umami compounds contents during 5 °C storage. • Cutting root treatment maintained more C8 volatile contents during 5 °C storage. • Cutting root treatment enhanced more active contents during 5 °C storage. [ABSTRACT FROM AUTHOR]