Abstract: In order to clarify the effect of drying method on the volatile flavor components of Pleurotus eryngii, four dried mushroom samples were obtained by freeze-drying (FD), hot air drying (HAD), short- and medium-wave infrared drying (ID) and microwave vacuum drying (MVD), respectively, and their volatile components were determined by electronic nose and headspace solid phase micro extraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The data obtained analyzed by principal component analysis (PCA). Results showed that the electronic nose could distinguish the four dried samples using linear discriminant analysis. Moreover, a total of 99 volatile components were identified from fresh samples (FS) and four dried samples by HS-SPME-GC-MS, including alcohols, aldehydes, ketones, esters, alkanes and other compounds. In detail, alcohols (19) were the main volatile components in FS, FD, HAD and ID samples. Aldehydes (18) were the main volatile components in MVD samples. The main volatile components of dried P. eryngii were significantly different depending on drying methods. The PCA generated a quality evaluation model for dried P. eryngii, and the comprehensive scores of ID, FD, HAD and MVD decreased in that order. This study could provide a technical basis for the dry processing of P. eryngii.

Key words: Pleurotus eryngii, volatile components, electronic nose, gas chromatography-mass spectrometry (GC-MS), principal component analysis