Comprehensive Characterization and Comparison of Aroma Profiles of <i>Tricholoma matsutake</i> Soup During the Cooking Process by HS-GC-IMS and HS-SPME-GC-MS.

Foods · 2025 · PMC12071240 · PMID 40361561

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an increasing trendno p-value reported

Among them, the ROAV of 1-octen-3-ol gradually decreased with the extension of cooking time, and the ROAV of 2-pentylfuran and methyl cinnamate showed an increasing trend, which indicates that long-term cooking resulted in loss of the mushroom aroma of T. matsutake soup, but it would bring some floral and fruity aroma.

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a decreasing trendno p-value reported

The relative content of ketones showed a decreasing trend.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.

Comprehensive Characterization and Comparison of Aroma Profiles of &lt;i&gt;Tricholoma matsutake&lt;/i&gt; Soup During the Cooking Process by HS-GC-IMS and HS-SPME-GC-MS.

The sentences

Comprehensive Characterization and Comparison of Aroma Profiles of <i>Tricholoma matsutake</i> Soup During the Cooking Process by HS-GC-IMS and HS-SPME-GC-MS.