Effects of Ultra-High Pressure Synergistic Enzymatic Hydrolysis on Flavor of <i>Stropharia rugoso-annulata</i>.

However, the total content of aldehydes showed a trend of first increasing and then decreasing with the increase in ultra-high pressure, reaching a maximum content of 0.1355 μg/g at 400 MPa, while valeraldehyde, hexanal, and nonanal were the most abundant, providing fruity aromas, citrus aromas, and fatty aromas to the enzymatic hydrolysates of S. rugoso-annulata [ 21 ], and hexanal is responsible for green aromatic taste [ 22 ].

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