Abstract: The blanching of Volvaria volvacea during the processing of a new read-to-eat spicy product was optimized based on surface lightness. The volatile compounds of fresh and processed V. volvacea were analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). A comparative evaluation of this product and other similar products was carried out using an electronic tongue. The results showed that the optimal conditions for blanching V. volvacea were found to be blanching in a mixed solution containing 0.2 g of citric acid and 0.06 g ascorbic acid per 100 mL sample for 1 min. A total of 27 volatile flavor components were detected in fresh V. volvacea, and 24 volatile flavor components in the processed product. The most significant differences in the composition and contents of aldehydes were found between fresh and processed mushroom. The relative contents of benzaldehyde and phenylacetaldehyde in the processed product were significantly lower and the relative content of pelargonaldehyde was greatly higher than in fresh V. volvacea. The results of electronic tongue indicated that there were significant differences among this product, canned V. volvacea and V. volvacea appetizer in terms of their salty, sour and umami taste. This product was characterized by moderate saltiness and strong umami taste.

Key words: Volvaria volvacea, processing technology, ready-to-eat food, flavor components, headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), electronic tongue